Caribbean Sunset Tres Leches Cake

Allergens

Eggs, Dairy, Coconut, Tree Nuts (Almond)

Ingredients

• 1 cup almond flour
• 1/2 cup coconut flour
• 1/2 teaspoon baking powder (gluten
• free)
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/2 cup granulated erythritol or monk fruit sweetener, for a keto diet
• 6 large eggs, separated
• 1 teaspoon pure vanilla extract
• 3/4 cup unsweetened almond milk
• 1/2 cup full
• fat canned coconut milk
• 1/2 cup heavy whipping cream (for paleo) or coconut cream for a keto option
• 1 teaspoon pure rum extract

Instructions

1. Preheat the oven to 350°F. In a large bowl, whisk together almond flour, coconut flour, baking powder, salt, cinnamon, and nutmeg. In another bowl, beat egg yolks with sweetener until pale and creamy. Stir in vanilla extract and milk. Gradually add the dry ingredients to the wet, mixing well after each addition. In a separate clean bowl, beat egg whites until stiff peaks form. Fold the beaten egg whites into the batter gently but thoroughly. Pour the batter into a greased and parchment lined 9x13 inch baking pan and bake for 25 30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely. In a medium bowl, combine coconut milk, whipping cream, rum extract, and vanilla extract. Once the cake is cool, pierce it all over with a fork and pour the milk mixture evenly over the cake. Refrigerate for at least 4 hours or overnight to allow the cake to soak up the milk mixture. Serve chilled and garnish with fresh berries or coconut flakes, if desired.

Chef’s Insight

For an extra touch, add a few drops of natural food coloring to the milk mixture and gently swirl it in for a sunset effect.

Notes

This recipe uses erythritol or monk fruit sweetener for a keto-friendly option but can be substituted with regular sugar for those not following a ketogenic diet.