“Brazilian Paleo Coconut Tres Leches Cake – Delightful Taste of the Amazon”

Allergens

N/A (but may contain tree nuts from the almond flour)

Ingredients

• 1 cup almond flour
• 1/2 cup coconut flour
• 1/4 cup tapioca starch
• 1/2 teaspoon baking soda
• Pinch of salt
• 1/2 cup full
• fat canned coconut milk
• 1/3 cup honey or maple syrup
• 1/4 cup melted coconut oil
• 3 large eggs
• 1 tablespoon vanilla extract
• 1 cup full
• fat canned coconut milk
• 1 cup coconut cream
• 1 can condensed coconut milk (like Coconut Secret)
• Fresh tropical fruits for topping, such as kiwi, mango, and strawberries
• Optional: shredded coconut for garnish

Instructions

1. Preheat oven to 350°F (180°C). Grease an 8 inch round cake pan and line the bottom with parchment paper.
2. In a large bowl, whisk together almond flour, coconut flour, tapioca starch, baking soda, and salt.
3. Add coconut milk, honey or maple syrup, melted coconut oil, eggs, and vanilla extract to the dry ingredients. Mix until well combined.
4. Pour batter into prepared cake pan and bake for 25 30 minutes, or until a toothpick inserted in the center comes out clean.
5. Remove cake from oven and let it cool completely in the pan on a wire rack.
6. In a separate bowl, mix together coconut milk, coconut cream, and condensed coconut milk to create the "tres leches" sauce.
7. Poke holes all over the cooled cake using a toothpick or fork. Slowly pour the tres leches sauce evenly over the cake, allowing it to absorb into the sponge.
8. Cover and refrigerate the cake for at least 2 hours, or until ready to serve.
9. To serve, top with fresh tropical fruits and shredded coconut.

Chef’s Insight

To enhance the tropical flavor, try using lime zest in the cake batter or adding a splash of rum to the tres leches sauce.

Notes

This recipe is a great way to enjoy a delicious dessert while sticking to the Paleo diet.