Caribbean Paleo Coconut Tres Leches Cake

Allergens

Eggs, Coconut, Almond

Ingredients

• 1. 1 1/2 cups almond flour 2. 1/2 cup unsweetened shredded coconut 3. 1/4 cup coconut flour 4. 6 eggs, separated 5. 1 cup coconut milk 6. 1 can (14 oz) full
• fat coconut milk 7. 1 can (14 oz) unsweetened almond milk 8. 2 tsp vanilla extract 9. 1/2 tsp sea salt 10. 1/2 cup honey 11. Whipped cream and toasted coconut flakes, for garnish

Instructions

1. Preheat 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, combine almond flour, unsweetened shredded coconut, coconut flour, egg yolks, 3/4 cup coconut milk, 1/2 cup honey, vanilla extract, and sea salt. Mix until well combined.
3. In another bowl, beat the egg whites until stiff peaks form. Fold them into the batter gently.
4. Pour the batter into the prepared cake pan and bake for 35 40 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan.
5. In a large measuring cup, combine the remaining coconut milk and almond milk. Poke holes all over the top of the cake using a skewer or fork. Slowly pour the mixed milks evenly over the cake, allowing it to be absorbed fully.
6. Chill the cake in the refrigerator for at least 4 hours or overnight.
7. To serve, garnish with whipped cream and toasted coconut flakes. Enjoy a slice of tropical paradise!

Chef’s Insight

The combination of almond flour and coconut flour gives this cake a unique texture, while the use of coconut milk adds richness without heaviness.

Notes

Be sure to use full-fat coconut milk and full-fat almond milk for the best results.