Description
A fluffy coconut flour cake soaked in 3 milks, topped with coconut whipped cream, cinnamon, and toasted coconut.
Ingredients
- 3 Large Egg Whites
- 2 Large Eggs
- 1 cup Unsweetened Vanilla Coconut Milk
- ⅓ cups Pure Maple Syrup
- 1 Tablespoon Pure Vanilla Extract
- ¾ cups Coconut Flour
- 2 teaspoons Baking Powder
- ½ teaspoons Baking Soda
- ½ teaspoons Salt
- FOR THE 3-MILK MIXTURE:
- ¼ cups Full-fat Coconut Milk
- ¼ cups Unsweetened Vanilla Coconut Milk
- ¼ cups Fat-free Evaporated Milk (or More Full-fat Coconut Milk For Complete Paleo)
- 2 Tablespoons Pure Maple Syrup
- FOR THE COCONUT WHIPPED CREAM:
- 11 ounces, fluid Full-fat Coconut Milk, Refrigerated Overnight
- 1 teaspoon Pure Vanilla Extract
- 2 Tablespoons Granulated Stevia
- Toasted Coconut And Cinnamon, For Topping (optional)
Preparation
For the cake, preheat oven to 350ºF. Grease an 8×8-inch baking dish with cooking spray.
In a large mixing bowl, whisk egg whites, eggs, coconut milk, maple syrup, and vanilla until frothy. Stir in coconut flour, baking powder, baking soda, and salt until smooth.
Pour batter into prepared pan and bake for 30–35 minutes or until lightly golden brown. Let cake cool and use a fork to pierce the top of the cake, making tiny holes for the 3-milk soak.
For the 3-milk mixture, combine all ingredients until smooth. Pour mixture over cake and let seep into the cake. Refrigerate cake overnight.
For the coconut whipped cream, carefully separate thick, chilled coconut cream on top of coconut milk, reserving the clear liquid for another use. Combine coconut cream, vanilla, and stevia in a small mixing bowl until smooth. Remove cake from refrigerator and top with coconut whipped cream.
Slice into even squares and dust with cinnamon and top with toasted coconut if desired.
