Tropical Coconut Paleo Tres Leches Cake Recipe

Allergens

Eggs, Coconut, Rum (optional)

Ingredients

• 1. 6 large egg whites 2. 6 large egg yolks 3. 1 cup coconut flour 4. 1/2 cup arrowroot starch 5. 1/2 teaspoon baking soda 6. 1/4 teaspoon sea salt 7. 1/2 cup full
• fat coconut milk 8. 1/2 cup unsweetened shredded coconut 9. 1/3 cup raw honey or maple syrup 10. 2 teaspoons pure vanilla extract 11. 1 tablespoon rum (optional) 12. 1 can full
• fat coconut milk 13. Fresh berries for garnish

Instructions

1. Preheat oven to 350°F (180°C). Grease a 9x13 inch baking dish and line with parchment paper.
2. In a large bowl, whisk together egg yolks, coconut milk, honey or maple syrup, vanilla extract, and rum (if using).
3. In another bowl, mix together coconut flour, arrowroot starch, baking soda, and sea salt. Gradually add the dry ingredients to the wet ingredients, mixing well. Stir in shredded coconut.
4. In a separate clean bowl, beat egg whites until stiff peaks form. Fold egg whites into the batter gently but thoroughly.
5. Pour batter into prepared baking dish and smooth the top. Bake for 25 30 minutes or until a toothpick inserted in the center comes out clean.
6. While the cake is still warm, poke holes all over the surface with a toothpick or skewer.
7. In a separate bowl, combine the coconut milk and rum (if using). Gradually pour this mixture over the warm cake, allowing it to soak in. Let the cake cool completely.
8. Refrigerate the cake for at least 4 hours or overnight. Slice into portions and garnish with fresh berries before serving.

Chef’s Insight

The key to achieving a moist and tender cake lies in using enough liquid ingredients and allowing the cake to soak up the sweetened coconut milk mixture overnight.

Notes

This recipe is perfect for a Paleo diet and gluten-free. Feel free to customize the toppings with your favorite fruits or nuts.