Mouthwatering Colombian Tres Leches Cake (Paleo-Friendly)

Allergens

Eggs, Almonds, Coconut

Ingredients

• 1. 6 large eggs, separated 2. 1 cup almond flour 3. 1/4 cup coconut flour 4. 1/2 cup coconut sugar 5. 1 teaspoon baking powder 6. 1 can full
• fat coconut milk 7. 1 can unsweetened almond milk 8. 1 teaspoon vanilla extract 9. Pinch of salt For the Tres Leches Sauce: 10. 1/2 cup full
• fat coconut milk 11. 1/4 cup canned coconut cream 12. 1 tablespoon honey 13. 1 teaspoon vanilla extract Garnish: 14. Fresh berries (strawberries, raspberries, or blueberries)

Instructions

1. Preheat your oven to 350°F (175°C). Grease and line an 8 inch cake pan with parchment paper.
2. In a large bowl, whisk together almond flour, coconut flour, coconut sugar, baking powder, and a pinch of salt.
3. Separate the egg yolks from the whites, adding yolks to the dry ingredients and whites to another bowl.
4. Add vanilla extract and 1/2 cup of coconut milk to the egg yolk mixture, stirring until combined.
5. Beat the egg whites until stiff peaks form, then gently fold them into the egg yolk mixture.
6. Pour the batter into the prepared cake pan and smooth the top. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
7. While the cake is baking, prepare the Tres Leches Sauce by whisking together coconut milk, coconut cream, honey, and vanilla extract in a small bowl.
8. Once the cake has cooled for 10 minutes, poke holes all over it with a toothpick or skewer. Slowly pour the Tres Leches Sauce evenly over the cake, allowing it to soak in.
9. Refrigerate the cake for at least 4 hours or until ready to serve. Garnish with fresh berries before slicing and serving.

Chef’s Insight

The combination of almond and coconut flours gives this cake a moist, fluffy texture while staying true to Paleo principles.

Notes

Ensure you use full-fat coconut milk and coconut cream to achieve the desired consistency for the Tres Leches Sauce.