“Mouthwatering Paleo Dulce de Membrillo Spiced Coconut Icebox Cake”
Discover the perfect Paleo dessert recipe with our Mouthwatering Paleo Dulce de Membrillo Spiced Coconut Icebox Cake. This gluten-free and refined sugar-free Argentinian-inspired treat combines the classic taste of Dulce de Membrillo with a fluffy coconut icebox cake for an unforgettable sensory experience. Try this easy recipe today!
Allergens
Eggs, Coconut
Ingredients
- 2 cups Dulce de Membrillo spread (organic, non
- GMO) 4 large egg whites 1/2 teaspoon cream of tartar 1 cup organic coconut flour 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon salt 1/3 cup pure maple syrup (organic, fair
- trade) 1 tablespoon pure vanilla extract 1 cup full
- fat coconut milk Fresh berries and mint leaves for garnish
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the egg whites and cream of tartar until stiff peaks form.
- In another bowl, combine the coconut flour, cinnamon, ginger, and salt.
- Gradually add the dry ingredients into the egg white mixture, alternating with the maple syrup, vanilla extract, and coconut milk. Mix until well combined.
- Spread the batter onto the prepared baking sheet using an offset spatula. Bake for 12 15 minutes or until golden brown and set. Let it cool completely.
- Cut the cooled cake into rectangular bars. Spread a generous layer of Dulce de Membrillo on one side of each bar, then sandwich them together to form pairs.
- Arrange the sandwiched cakes on a serving platter and chill in the refrigerator for at least 2 hours or until firm.
- To serve, top with fresh berries and a sprig of mint.
Chef’s Insight
For a more pronounced cinnamon flavor, increase the ground cinnamon in the recipe to 1/2 teaspoon.
Notes
This recipe is perfect for a dinner party or holiday gathering.