GF Raspberry muffin cake

This actually tastes good and isn't crumbly like many gluten free muffins are.  Adapted from this recipe at www.eatnourishing.com. High protein so they're filling!

1/2 c coconut oil 
1/4 c butter 
3/4 c honey 
12 eggs 
2 tsp vanilla 
1/2 tsp sea salt 
1/2 tsp baking soda 
1 c coconut flour (can make this by blending unsweetened coconut shreds in the blender, but purchased flour is much more fine.) 
1/2 to 1 c fresh or frozen raspberries

Preheat oven to 325.  In a small saucepan, melt on low heat the coconut oil, butter and honey.  When just melted enough to mix, remove from heat.  Let cool for a few minutes. 

Meanwhile, crack eggs (yes 12 of them) into a large bowl.  Add vanilla and then mix in the honey mixture.  Mix the salt and baking soda into the coconut flour.  Slowly add coconut flour to egg mix while whisking constantly.  Pour into greased 9x13 pan.  Bake until center is set and edges are golden brown, approx 40-45 minutes.   (half batch takes 25-28 minutes.)  

Add about 1/2 to 1 c raspberries on top after you put the batter in. 

When cool, slice into squares.  Keep refrigerated.  I think.  

Variation:  Lemon Blueberry

Omit vanilla.  Add 1 TBS lemon juice plus 2 tsp lemon zest.  Add 1/2 to 1 c blueberries instead of raspberries.