Brazilian Coconut Tres Leches Cake – Paleo Style

Allergens

Contains almonds and eggs. Coconut flour may contain traces of soy or wheat.

Ingredients

• 1 1/2 cups almond flour 1/2 cup coconut flour 1/2 teaspoon baking soda 1/4 teaspoon salt 6 large eggs, separated 1 (13.5 oz) can full
• fat coconut milk 1/3 cup maple syrup 1 teaspoon vanilla extract 1/2 teaspoon almond extract Coconut Milk Mixture: 1 (14 oz) can full
• fat coconut milk 1 tablespoon honey 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9 inch round cake pan and line the bottom with parchment paper.
2. In a large bowl, whisk together almond flour, coconut flour, baking soda, and salt.
3. In another bowl, beat egg yolks, coconut milk, maple syrup, vanilla extract, and almond extract until smooth.
4. Add the wet ingredients into the dry ingredients and mix well to combine.
5. In a separate clean bowl, beat egg whites until stiff peaks form. Fold them gently into the batter.
6. Pour the batter into the prepared cake pan and bake for 30 35 minutes or until a toothpick inserted in the center comes out clean.
7. For the coconut milk mixture, combine coconut milk, honey, and vanilla extract in a small saucepan. Warm over low heat until the honey dissolves.
8. Allow the cake to cool for 15 minutes, then poke holes all over the surface with a fork or skewer. Drizzle the warm coconut milk mixture evenly over the cake. Let it absorb for about 30 minutes.
9. Serve chilled and enjoy every bite of this tropical delight.

Chef’s Insight

The secret to a perfect Tres Leches Cake is allowing it to absorb the coconut milk mixture fully before serving.

Notes

This cake is best served chilled and enjoyed with a tropical cocktail like a Brazilian Caipirinha.