Paleo Colombian Tres Leches Cake: A Sweet & Indulgent Dessert Experience

Allergens

Eggs, Coconut

Ingredients

• 1. 6 large eggs, separated 2. 1 cup almond flour 3. 1/2 cup coconut flour 4. 1/2 cup coconut sugar 5. 1 teaspoon baking powder 6. 1/2 teaspoon salt 7. 1/4 cup canned full
• fat coconut milk 8. 1 teaspoon pure vanilla extract 9. 1/2 cup canned full
• fat coconut milk, cold 10. 1/3 cup canned full
• fat coconut cream 11. 1/4 cup coconut sugar 12. Fresh tropical fruit for garnish

Instructions

1. Preheat the oven to 350°F (175°C). Grease an 8 inch round cake pan and line the bottom with parchment paper.
2. In a large bowl, whisk together almond flour, coconut flour, baking powder, salt, and 1/2 cup coconut sugar.
3. In another bowl, beat egg yolks, coconut milk, and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients and mix until smooth.
4. In a separate large, clean bowl, beat egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter.
5. Pour the batter into the prepared cake pan and bake for 25 30 minutes or until a toothpick inserted in the center comes out clean.
6. Allow the cake to cool for about 10 minutes before poking holes all over it with a fork.
7. In a small bowl, mix together the cold coconut milk and coconut cream. Gradually pour this mixture over the warm cake, allowing it to soak in. Let the cake absorb the liquid for at least 30 minutes or refrigerate for a few hours until ready to serve.
8. For the whipped cream, combine the remaining 1/4 cup coconut sugar and chilled coconut cream in a bowl and beat until fluffy.
9. To serve, top the soaked cake with the whipped coconut cream and fresh tropical fruit of your choice.

Chef’s Insight

For an extra touch, dust the cake with unsweetened cocoa powder before adding the whipped cream.

Notes

This recipe uses coconut flour and almond flour, both of which are gluten-free. If you're allergic to nuts, make sure to use a nut-free flour alternative.