Sandy’s Coconut-Pistachio Gâteau with Marzipan Filling

Preparation info
  • Makes


    10 inch 25 cm ) double-layer cake
    • Difficulty


Appears in
The Everyday Art of Gluten-Free: 125 Savory and Sweet Recipes Using 6 Fail-Proof Flour Blends

By Karen Morgan

Published 2014

  • About

Sandy Reinlie, a genius pastry chef here in Austin, has an almost supernatural knack for combining flavors. I once asked what she considered her greatest success in the cake arena and her answer inspired this recipe. Ideally, to stay true to Sandy’s flavor alchemy, use vanilla extract from Mexico.


For the Cake


Make the cake

Preheat the oven to 350°F (175°C). Grease a 10-inch (25-cm) springform pan with butter and line the bottom with parchment paper cut to fit. Flip the the paper so both sides are greased.

In the bowl of a stand mixer fitted with