Capsaicin Free Paleo Coconut Tres Leches Cake
Total time5 hr
Prep time30 min
Cook time30 min
4.9(4)
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Learn more →Ingredients
9 servings
For the cake
- 1 ½ cups almond flour
- ¼ cup tapioca starch
- 1 tsp baking powder
- ¼ tsp fine sea salt
- 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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