Coconunt-Almond Franigpane


  • 120 g (4 oz) unsalted butter – softened
  • 100 g (1/2 cup) granulated sugar
  • 60 g (1/2 cup) almond meal
  • 70 g (1/2 cup) shredded unsweetened coconut
  • 35 g (1/4 cup) flour
  • 1/4 teaspoon salt
  • 2 large egg
  • 1/2 teaspoon vanilla extract


  1. In a stand mixer, food processor or with a hand mixer cream sugar and softened butter together.
  2. Add almond meal, coconut, flour and salt and pulse or blend until combined.
  3. Beat the eggs with the vanilla extract and add to the mixture. Pulse or blend until a smooth paste forms.
  4. Refrigerate for at least one hour.
  5. Use as a base for fruit pies as with traditional almond frangipane.

Borrowed from the recipe for a gorgeous pineapple coconut frangipane tart by Trang of See the site for many amazing recipes.