coconut chocolate frangipanne

A few shreds of toasted coconut makes a nice garnish. So would some powdered freeze-dried raspberries, cacao nibs, matcha green tea…

About five minutes to get into the oven.  Gluten-free but loved by everyone.

A frangipane is traditionally an almond-based filling for a pastry, like marzipan only not so sweet.  This frangipane uses coconut instead of almonds, and then doesn’t need a crust.  The filling is the dessert.  So it’s EASY.

9×12 cookie or cake pan  |  Bake at 350 degrees

¼ C coconut oil ¾ tsp sea salt
¼ C cocoa or cacao powder 2 tsp vanilla (Yellow Dog is gluten-free)
¼ C coconut milk 2 C desiccated coconut (or 1 C plus
8 eggs 1 C of any kind of nut flour)
1 ½ C coconut palm sugar ¾ tsp baking powder

Grease baking pan with Spectrum spray or liquid lecithin mixed with a little oil.  Melt coconut oil in a saucepan over low heat.  Add cocoa powder and coconut milk.  Whisk, remove pot from heat.

In a bowl, mix together eggs, sugar, salt and vanilla.  Stir in cocoa mixture.  Quickly add in coconut together with baking powder.

Bake at 350 degrees for 25 minutes, or until knife inserted into the center comes out clean.  Cake will begin to pull away from edges of pan.  If may puff up in the center and crack too.  Almost like a chocolate coconut omlette!  You can frost, or not.  I spooned over organic chocolate sauce and was happy as a clam.  Remember, coconut, while rich in saturated fat, is heart-healthy saturated fat.  Do not be afraid.