Low Sodium Paleo Coconut Tres Leches Cake

Total time5 hr

Prep time30 min

Cook time30 min

Low Sodium Paleo Coconut Tres Leches Cake

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Ingredients

9 servings

For the cake

1 ½ cups almond flour
Bob's Red Mill Super-Fine Almond Flour Bob's Red Mill Super Fine Natural Almond Flour - 16 Oz Bob's Red Mill Super Fine Almond Flour - 32 Oz Blue Diamond Almond Flour Finely Sifted - 1 Lb King Arthur Gluten Free Almond Flour - 16 Oz
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¼ cup tapioca starch
1 tsp baking powder
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
4 large eggs, separated
⅓ cup maple syrup
¼ cup coconut oil, melted and cooled
1 tsp pure vanilla extract

For the three-coconut soak

1 can (13.5 oz) full-fat coconut milk
½ cup coconut cream
½ cup coconut milk beverage (from carton)
3 tbsp maple syrup
½ tsp pure vanilla extract

For the whipped coconut cream

2 cans (13.5 oz each) full-fat coconut milk, refrigerated overnight
2 tbsp maple syrup
¼ tsp pure vanilla extract

For serving

2 tbsp toasted unsweetened coconut flakes (optional)

Instructions

1
Refrigerate 2 cans of full-fat coconut milk overnight (or for at least 8 hours) so the cream separates and solidifies at the top. Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking pan and line the bottom with parchment paper.
2
In a large mixing bowl, whisk together the almond flour, tapioca starch, baking powder, and salt until evenly combined with no lumps.

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