High Fructose Corn Syrup Free Paleo Coconut Tres Leches Cake

Total time5 hr

Prep time30 min

Cook time30 min

High Fructose Corn Syrup Free Paleo Coconut Tres Leches Cake

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!