Ethereal Paleo Coconut Tres Leches Cake

Allergens

Eggs, Almonds, Coconut

Ingredients

• 1 cup almond flour
• 1/2 cup coconut flour
• 1/4 teaspoon salt
• 8 large eggs, separated
• 3/4 cup coconut milk
• 1/2 cup honey
• 1 tablespoon vanilla extract
• 1 can full
• fat coconut milk, chilled overnight
• 1/2 cup heavy cream
• 1/4 cup honey
• 1/2 teaspoon pure almond extract
• Toasted coconut flakes for garnish

Instructions

1. Preheat oven to 350°F (175°C). Grease and line an 8 inch round cake pan with parchment paper.
2. In a large bowl, whisk together almond flour, coconut flour, and salt.
3. In another bowl, whisk together egg yolks, 3/4 cup coconut milk, 1/2 cup honey, and vanilla extract until well combined.
4. Gradually add the wet mixture to the dry mixture, stirring until smooth.
5. In a separate clean bowl, beat egg whites until stiff peaks form. Fold into the batter gently.
6. Pour the batter into the prepared cake pan and bake for 20 25 minutes, or until a toothpick inserted comes out clean. Let cool completely in the pan.
7. Open the chilled can of coconut milk and scoop out the solid cream, leaving the liquid behind. In a bowl, combine the solid coconut cream with heavy cream, honey, and almond extract. Whip until soft peaks form.
8. Once the cake is cooled, pierce it all over with a fork to create small holes. Slowly pour the whipped coconut mixture evenly over the cake, allowing it to soak in.
9. Refrigerate for at least an hour before serving.
10. Garnish with toasted coconut flakes and enjoy.

Chef’s Insight

The three types of milk give this dessert a rich and indulgent taste, making it perfect for special occasions or brunches.

Notes

This cake can be made gluten-free by using gluten-free certified almond flour.