Paleo Coconut Tres Leches Cake

Total time5 hr

Prep time30 min

Cook time30 min

4.9

(4)

Tres leches cake is one of those desserts that feels almost impossibly indulgent — a sponge so saturated with creamy liquid that every bite is soft, rich, and borderline dreamy. This version pulls off the same magic using three forms of coconut instead of the traditional dairy milks, so the soak is luscious and deeply flavored without any cream or condensed milk in sight. The almond flour and tapioca starch base gets its lift from carefully whipped egg whites folded into the batter, giving you a tender, airy crumb that actually holds up to all that soaking liquid. Maple syrup does the sweetening throughout — in the cake, the soak, and the whipped coconut cream on top — keeping everything cohesive and naturally sweet. After a long chill in the fridge, the cake absorbs every drop of that coconut soak and transforms into something genuinely spectacular. A cloud of whipped coconut cream and a handful of toasted coconut flakes finish it off beautifully. Cut into 9 squares and serve straight from the pan — no one will believe it came together without a single grain of refined sugar or a drop of dairy.

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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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