Hazelnut Genoise

• 1 stick of butter, softened or melted but not hot
• 2 eggs
• 1 tsp vanilla
• 1/3 cup coconut milk (see note)
• 1/3 cup light brown sugar
• 1/2 cup granulated sugar
• 1/4 tsp salt (1/2 or more if using unsalted butter
• 1 1/2 tsp baking powder
• 1 cup all purpose flour
• 2/3 cup hazelnut meal
• 1 tsp tapioca flour

1. Preheat oven to 350 degrees F. Prepare a 10 x 15" sheet pan with buttered & floured parchment.
2. Whisk together all the wet ingredients, sugars, and salt. Stir in the dry ingredients until well-combined. Turn out onto the prepared sheet pan, spread the batter evenly.
3. Bake for ~15 minutes, when done will be light brown and a toothpick comes out clean. Begin testing for doneness at 12 minutes.
4. Note regarding coconut milk: I intended to use regular milk but had none. I had a carton of a new product I saw in the dairy case-- a coconut milk beverage in a half gallon carton. It is coconut milk plus carrageenan and some other stuff. It's pretty thick and rich even though it's just 80 cal per serving. Intended as a beverage. Looked like a thin unsweetened coconut milk. Could probably substitute regular canned (or freshly made) coconut milk or just whole milk.

butter, eggs, vanilla, coconut milk, light brown sugar, granulated sugar, salt, baking powder, flour, hazelnut meal, flour

Taken from www.epicurious.com/recipes/member/views/hazelnut-genoise-50127373 (may not work)