Paleo Caribbean Coconut Tres Leches Cake – A Heavenly Island-Inspired Dessert

Allergens

Egg, Coconut, Almond

Ingredients

• 1 cup almond flour
• 1/2 cup coconut flour
• 1/4 teaspoon sea salt
• 1/2 teaspoon baking soda
• 6 large eggs, separated
• 3/4 cup full
• fat canned coconut milk
• 1/2 cup unsweetened shredded coconut
• 1/4 cup pure maple syrup
• 1 teaspoon vanilla extract (pure)
• 1 cup full
• fat canned coconut milk
• 1 can (14 oz) sweetened condensed coconut milk
• 1 teaspoon coconut extract

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, sea salt, and baking soda. Set aside.
3. In another bowl, beat egg yolks, coconut milk, shredded coconut, maple syrup, and vanilla extract until well combined.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. In a separate bowl, beat egg whites until stiff peaks form. Fold them into the cake batter gently but thoroughly.
6. Pour the batter into the prepared cake pan and bake for 25 30 minutes or until a toothpick inserted into the center comes out clean.
7. While the cake is baking, prepare the three milk sauce by combining coconut milk, sweetened condensed coconut milk, and coconut extract in a bowl.
8. Once the cake is baked, let it cool for 10 minutes in the pan. Then, pierce the top of the cake with a fork to create small holes.
9. Slowly pour the three milk sauce over the cake, allowing it to soak into the sponge. Let it sit for at least 30 minutes before serving.
10. Serve chilled and enjoy the heavenly island inspired dessert.

Chef’s Insight

This Paleo Caribbean Coconut Tres Leches Cake is a perfect balance of moist and sweet, making it a crowd favorite.

Notes

Serve chilled for the best mouthfeel and flavor.