sorry can't tell you about your old recipe but i do know the basic frangipan mixture to be used in many tarts. i used this for a plum tart. maybe you can use it for a coconut tart? someone of French/Britsh background should be able t o help you further...

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Frangipan Sponge Mixture

Have all ingredients at room temperature
4 oz. Butter
4 oz. Sugar
2 eggs
1/2 almond essence
4 oz. Ground almond

Beat the soft butter and sugar in a bowl until pale and fluffy. Break the eggs in a jug and whisk them with a fork. Add the eggs to the creamed mixture a little at a time and beat until smooth, add a little of the almonds and stir even, if the mixture begins to separate. Add the almond essence and fold in the ground almonds. Use for baked fresh fruit flans and pudding or Madeleines.