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!
What was the best part of your New Year’s Eve?
Is chocolate still in the plan for January?
I made this tonight for my husbands birthday, it was AMAZING!! Thanks for a great recipe. Do you store the leftovers in the refrigerator?
I typically store leftovers in the fridge and then let them warm up a bit before serving again. So thrilled you liked it!
Can the maple syrup be tasted in the macaroon layer?
It adds some sweetness but doesn’t taste too maple-y in my opinion 🙂
Hello! I love your recipes! I’d like to make this cake for a friend but she is allergic to nuts. Could I substitute the almond flour for coconut flour? What are your thoughts? Thank you!
Oh, my goodness, this Triple Layer Chocolate Coconut Macaroon Cake is an absolute masterpiece of flavor and indulgence! Your description of the dense, brownie-like Paleo chocolate cake paired with the luscious coconut macaroon layer and crowned with a rich Paleo chocolate ganache has my taste buds dancing with anticipation.
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