In this Triple Layer Chocolate Coconut Macaroon Cake, a dense brownie-like Paleo chocolate cake is baked with a sweet coconut macaroon layer and then topped with a rich Paleo chocolate ganache. Gluten free, grain free, dairy free, Paleo.
Oops, did it again. Brought you a sinfully delicious ooey gooey chocolate recipe right smack on New Year’s Day! And Happy New Year, by the way – hope you had a great holiday week and are feeling ready dive into 2016!
Truth is, I actually didn’t mean to post another dessert again this way (last year’s recipe was for a gooey fudge brownie pie that’s eerily similar to this year’s recipe) but apparently, my brain veers toward chocolate during the holidays, and then January 1st somehow feels like the right day to share it with you!
Since it just happens to be grain free, dairy free, and Paleo we’ll all have to give me a pass, and maybe even make it for ourselves as a one-last-hurrah before real-life-Monday sets in. Although something (aka the school calendar) tells me that Monday will be a good day – complete with new motivation, a new planner, and a cleaner house (that’s pushing it.)
So, more about the cake. It’s most definitely a spin on the Gooey Brownie Pie of 2015, but, it’s better in my opinion. I can say that because they’re both my own recipes, just keeping it real 🙂
Originally, I hadn’t even thought of making a cake, but rather wanted to re-make my chocolate dipped coconut macaroons because the pictures are absolutely terrible, as is the case with most of my recipe pictures prior to, uh, 2 months ago (1 month?) when I finally ditched my iPhone for recipe shots.
I know there’s still tons of work to be done with photography, but I’m 100% positive I can do those macaroons justice that I simply could not last year! Anyway…I wound up not making the macaroons, because, I decided I wanted to make this cake instead.
Credit partially goes to my daughter Emily, who suggested macaroon bars, along with caramel-drizzled banana chocolate chunk cookies (who is this kid?! Has she been on Pinterest?) I settled on a layered chocolate macaroon cake, and I’m leaving the banana project for next week when I’m hopefully feeling a bit braver.
But the chocolate cake now. I started off by slightly altering that brownie recipe to make it just a bit more cake like, then scaling my macaroon recipe, sprinkling it over the chocolate cake batter, and baking. And praying of course. I always pray when I stick things in the oven. Pray for strength, for zero recipe heartbreak, and that I don’t forget I have something in the oven (the last one especially – believe me, it’s important.) While it baked, I made a creamy chocolate ganache to top the whole thing with! The result did not disappoint by any means! The leftovers were good too, for the few days they lasted. All around, this recipe won my heart 🙂
Triple Layer Chocolate Coconut Macaroon Cake {Paleo}
Triple Layer Chocolate Coconut Macaroon Cake {Paleo}
Ingredients
For the Cake Layer
- 3 eggs
- 3/4 cup organic coconut sugar
- 1 tsp pure vanilla extract
- 1/2 cup melted and cooled coconut oil
- 1/2 cup unsweetened cocoa powder
- 1 cup blanched almond flour
- 1/2 tsp baking soda
- dash salt
For the Macaroon Layer
- 1 and 1/4 cups unsweetened shredded or flaked coconut
- 2 tbsp pure maple syrup
- 2 egg whites
- 1 tbsp blanched almond flour
- 1/2 tsp organic almond extract
For the Chocolate Topping
- 3/4 cup Enjoy Life dark chocolate chips or preferred brand
- 3 tbsp full fat canned coconut milk
- 1/2 tsp pure vanilla extract
Instructions
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Preheat your oven to 350 degrees, and line an 8x8 inch baking dish with parchment paper
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Make the cake layer first: In a large bowl, whisk together the 3 eggs, coconut sugar, vanilla, and coconut oil.
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In a separate bowl, combine the almond flour, cocoa powder, baking soda and salt
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Slowly add the dry ingredients to the wet and mix until fully combined.
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Transfer the chocolate mixture to the parchment lined baking dish and set aside.
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Now, make the coconut macaroon layer. Combine the coconut, maple syrup, egg whites, 1 tbsp almond flour, and almond extract in a bowl.
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Now, here's where things get just a bit tricky! Bake the chocolate layer in the preheated oven for just 10 minutes. Remove from oven, and immediately sprinkle the coconut layer over the cake layer (it will sink into the chocolate, which is a good thing!)
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Continue to bake another 20 minutes or so, or until just set. Don't overbake!
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Remove from oven and allow to cool while you make the chocolate topping. In a small saucepan over very low heat, stir and melt the chocolate chips and coconut milk, until smooth and shiny. Remove from heat and add the vanilla.
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Once the topping and cake are halfway cooled (they can both still be a bit warm) carefully spread the chocolate over the top to cover completely. Allow to cool, then cut into pieces and serve. Enjoy!
Nutrition
What was the best part of your New Year’s Eve?
Is chocolate still in the plan for January?
The Cookie ChRUNicles says
January 1, 2016 at 7:10 amChocolate is always the plan! Happy New Year 🙂
Michele says
January 2, 2016 at 5:28 pmHappy New Year – again! Craving chocolate now that you mention it 🙂
Megan @ Skinny Fitalicious says
January 1, 2016 at 8:02 amChocolate is to be had year round. Praise the chocolate! Haha happy new year!
Michele says
January 2, 2016 at 5:28 pmHappy New Year to you too Megan!
SuzLyfe says
January 1, 2016 at 8:49 amHoly sh*t. I hate and love you so bad right now. And I’ve already had chocolate since waking up, so there you go. Happy New Year!
Michele says
January 2, 2016 at 5:29 pmYou’re on the right track for a great day, then! Happy New Year!
Lisa @ Running Out Of Wine says
January 1, 2016 at 9:17 amLooks delicious! Im sure there will be lots of chocolate for me in the new year although I would like to cut back on the sugar a bit. That’s why I love baking paleo recipes- no added sugar! Happy New Year!
Michele says
January 2, 2016 at 5:30 pmSame with me – I’ve been eating “gluten free” rather than actually Paleo the past few days while we were away, and I feel an urge to clean things up, yet definitely not get rid of the chocolate 🙂
jillconyers says
January 1, 2016 at 11:09 amChocolate in one way or another is always in the plan. Life is too short to live it without chocolate. Maybe you want to share it with the new Friday link up? Doesn’t hurt to ask 🙂
Peace and joy to you in the new year friend. xoxo
Michele says
January 2, 2016 at 5:30 pmVery glad you asked, I was happy to link up 🙂 Happy New Year to you as well! xoxo
Strength and Sunshine says
January 1, 2016 at 12:16 pmReally, it just looks like a pan of gooey goodness you want to live the rest of your life in 😉 I started my New Years day with chocolate. If I find someone who is not eating chocolate…..they’re going to have to “meet me out back”! Hahahahaha!
Michele says
January 2, 2016 at 5:31 pmGooey it is – I just love gooey 😉 Might as well start the year on a delicious note!
renaissancerunnergirl says
January 1, 2016 at 2:41 pmFor some reason, nobody in our house ever thinks to by macaroons unless it’s Passover – we all like macarons (the french type) but forget how delicious th coconut macaroon is. No longer!
Michele says
January 2, 2016 at 5:33 pmI know what you mean – I almost never think of them outside of Passover!
Meghan@CleanEatsFastFeets says
January 2, 2016 at 1:13 pmHey no need to knock the iPhone for food pictures. It’s what I use for all of mine. 🙂
Mmm cake. Chocolate cake. My Hubby would adore this.
Michele says
January 2, 2016 at 5:37 pmYou are seriously amazing with your phone! You should give advice specifically for iPhone photography if you haven’t already!
athleticavocado says
January 3, 2016 at 10:28 ami have no words for this! So EPIC!!!!
Michele says
January 5, 2016 at 12:35 pmThank you!!
Raia Torn says
January 5, 2016 at 10:40 amOh. my. goodness… I need this.
Michele says
January 5, 2016 at 1:05 pmHaha, hope you make it!
Dorothy says
August 13, 2016 at 9:39 pmI made this tonight for my husbands birthday, it was AMAZING!! Thanks for a great recipe. Do you store the leftovers in the refrigerator?
Michele says
August 14, 2016 at 9:42 amI typically store leftovers in the fridge and then let them warm up a bit before serving again. So thrilled you liked it!
Katherine says
August 15, 2016 at 4:58 pmCan the maple syrup be tasted in the macaroon layer?
Michele says
August 15, 2016 at 5:00 pmIt adds some sweetness but doesn’t taste too maple-y in my opinion 🙂