Latest revision as of 02:54, 17 May 2018

Makes: 1 Cake

Active Time: 1 hours

Total Time: 3 hours

From: https://myheartbeets.com/coconut-tres-leches-dairy-free-gluten-free/

Ingredients

Cake

½ cup coconut flour

½ cup almond flour

¼ cup tapioca flour

½ teaspoon baking soda

½ cup coconut milk (canned and full-fat)

½ cup melted ghee or grassfed butter or coconut oil

¼ cup maple syrup

1 teaspoon vanilla extract

4 eggs

Condensed Coconut Cream

1 (13.5 ounce) can coconut milk

¼ cup maple syrup

Whipped Coconut Cream

1 (13.5 ounce) can coconut cream

Maple Syrup, to taste

Directions

Step 1

Preheat oven to 350F.

Step 2

Mix the dry cake ingredients together in a large bowl using a hand mixer. Add the wet ingredients to the bowl and mix until well combined.

Step 3

Pour into an 8×8 greased, parchment-lined dish.

Step 4

Bake at 350F for 30 minutes.

Step 5

Meanwhile, make the condensed coconut milk by bringing the coconut milk to a boil. Then, add the maple syrup and reduce to a simmer for 30 minutes or until the mixture thickens. Keep a close eye on this so it doesn’t boil over! Once the cake is done, allow it to cool on a wire rack, then poke the top of the cake with a fork or wooden skewer. Make a lot of holes!

Step 6

Slowly pour the condensed coconut mixture over the cake (take your time with this) so that the milk soaks into the holes in the cake.

Step 7

Refrigerate the cake for at least 30 minutes before serving.

Step 8

Spread coconut whipped cream on top if desired.