Brazilian Coconut Tres Leches Pudding Cake

Allergens

Eggs, Coconut, Almonds

Ingredients

• 1 cup almond flour
• 1/2 cup coconut flour
• 6 large eggs, separated
• 1 can (14 oz) full
• fat coconut milk
• 1 can (14 oz) sweetened condensed coconut milk
• 1 can (14 oz) evaporated coconut milk
• 3/4 cup pure maple syrup
• 2 tsp vanilla extract
• 1/2 tsp sea salt
• 1/2 cup shredded unsweetened coconut, toasted
• Fresh berries and mint leaves, for garnish

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9 inch springform pan and line the bottom with parchment paper. In a large bowl, whisk together the almond flour, coconut flour, and salt. Set aside. In another bowl, combine the egg yolks, sweetened condensed coconut milk, evaporated coconut milk, maple syrup, and vanilla extract. Whisk until smooth. Pour this mixture into the dry ingredients, stirring until well combined. In a third bowl, beat the egg whites with an electric mixer until stiff peaks form. Gently fold these into the batter until fully incorporated. Pour the batter into the prepared pan and bake for 35 40 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool completely. Once cooled, pierce the top of the cake with a fork and pour the full fat coconut milk evenly over the entire surface. Allow it to absorb for at least 30 minutes before serving.

Chef’s Insight

The secret to this cake is the perfect balance of moistness from the tres leches soaking and the rich flavor of the coconut cream.

Notes

This recipe calls for toasted shredded coconut, which adds a lovely depth of flavor and crunchy texture to the cake.