Lazy Daisy Coconut Cake

This recipe was featured on http://www.seriouseats.com. It was one bowl recipe that I thought would make an amazing gluten free cake, and I was right. They also feature a column "Gluten Free Tuesday" where a new gluten free recipe is published each week. 

 makes one 9-inch square pan, active time 15 minutes, total time 1 hour

Ingredients

For Cake:

1 cup rolled oats

3/4 cup boiling water

1/2 cup milk

1/2 plus 1/8 teaspoon salt

8 tablespoons (4 ounces) unsalted butter, very soft

1 3/4 cup (12 1/4 ounces) packed light brown sugar

2 teaspoons vanilla extract

2 large eggs

1/2 cup shredded sweetened coconut

3/4 cup brown rice flour

1/3 cup potato starch

3 tablespoons tapioca starch

2/3 teaspoon xanthan gum

1 teaspoon baking soda

1 teaspoon cinnamon

For Topping:

6 tablespoons (3 ounces) unsalted butter, very soft

3/4 cup (5 1/4 ounces) packed light brown sugar

3 tablespoons milk

2 cups shredded sweetened coconut

1 cup walnuts (or pecans), chopped

Procedures

Combine oats, boiling water, and milk; let sit 20 minutes. Adjust oven rack to upper and lower middle position and preheat to 350°F. Grease 9- by 9-inch pan. 



Add salt, butter, sugar, and vanilla to oat mixture and stir to combine. Stir in eggs and coconut. Add brown rice flour, potato starch, tapioca starch, xanthan gum, baking soda, and cinnamon to bowl, then stir until completely combined. Pour into prepared pan and bake on middle rack until just set, about 30 minutes. 



While cake is baking, mix topping in same unwashed bowl: toss butter, brown sugar, milk, coconut, and nuts to form moist crumbs.




As soon as cake is baked, remove from oven and spread topping over the top. Return pan to oven and increase heat to broil. Briefly heat until topping melts and coconut is lightly toasted, about 1 minute. Transfer pan to wire rack to cool.