SCD Lazy Daisy Cake

In my last recipe post I mentioned it was too hot to use the oven. Then I see a recipe for Lazy Daisy Cake in a Taste of Home publication and I can't fire the oven up fast enough to attempt a SCD version. This has a luscious buttery gooiness to it, a great trait to find in a dessert!

SCD Lazy Daisy Cake (SCD)

Cake:
2 Eggs
1/2 cup Honey
1 teas. Vanilla Extract
2 cups Almond Flour
1 teas. Baking Soda
1/4 teas. Sea Salt
1/2 cup Yogurt or Yogurt Cream (yogurt made from half and half), heated just to room temp
2 TBSP Butter, melted

Topping:
1/3 cup plus 1 TBSP Honey
1/2 cup Butter, melted
1 cup Unsweetened Shredded Coconut

Preheat oven to 350 degrees. Butter an 8" x 8" baking dish. (I use a pyrex dish)

For Cake: In a large mixing bowl, beat eggs, honey, and vanilla until combined well and just a bit frothy, about one minute. In a small mixing bowl, combine flour, baking soda and salt. Then add to the egg mixture and beat just until combined. Beat in yogurt and melted butter. Pout into buttered baking dish and bake about 30-35 minutes, until cake tests done. Let cake cool for about 20 minutes.

For Topping: In a small saucepan melt butter and stir in honey until combined. Then stir in coconut. Spread over cake. Place under the broiler for about 3 to 4 minutes until browned and bubbly. Watch it closely, once it browns it doesn't take long to burn. Cool and enjoy! It seems like the next day it was even better.

This post is linked to Real Food Weekly, Fight Back Fridays, Sugar-Free Sunday, Slightly Indulgent Tuesdays, and Gluten-Free Wednesdays.