Caramel Soaked Coconut Tres Leches Layer Cake

• Vegetarian
• Gluten free

• Refrigerated

  • 5 Eggs, large

• Canned Goods

  • 1 1/2 cups Coconut milk
  • 2 can Coconut milk

• Condiments

  • 3/4 cup Honey

• Baking & Spices

  • 2 cups Almond flour
  • 2 tsp Baking powder
  • 1 1/2 tsp Cinnamon, ground
  • 1/2 tsp Cinnamon
  • 1 cup Coconut flour
  • 2 tbsp Coconut palm sugar
  • 1/2 tsp Salt
  • 1/3 cup Tapioca starch
  • 2 tsp Vanilla

• Oils & Vinegars

  • 2/3 cup Coconut oil

• Nuts & Seeds

  • 1 Coconut flakes

Found on thekitchenmccabe.com

Description

Ingredients

• 2 cups Almond Flour
• ⅓ cup Tapioca Starch
• 1 cup (or 2 ounces) Coconut Flour (use weight measure for best result)
• ½ teaspoon Salt
• 2 teaspoons Baking Powder
• 1½ teaspoons Ground Cinnamon
• 5 Large Eggs
• 1½ teaspoons Vanilla
• ⅔ cup Honey
• 1½ cups Coconut Milk
• ⅔ cup Coconut Oil, melted
• FOR THE CARAMEL:
• 1 can Coconut Milk
• 2 tablespoons Coconut Palm Sugar
• 1 tablespoon Honey
• ½ teaspoon Cinnamon
• ½ teaspoon Vanilla
• FOR THE FROSTING:
• 1 small can Coconut Cream
• 1 tablespoon Honey
• Coconut Flakes, to garnish

Directions

• FOR THE CAKE:
• Preheat the oven to 350 degrees. Grease four 6 round baking pans with coconut oil and line the bottoms with parchment paper. You can also bake the cakes in two different batches if you only have two 6 pans.
• In a large mixing bowl, whisk together the almond flour, tapioca starch, coconut flour, salt, baking powder, and cinnamon. Set aside.
• In another mixing bowl, beat together the eggs, vanilla, honey, coconut milk, and coconut oil until well combined.
• Add the dry ingredients to the wet ingredients and mix until smooth and well combined. Let sit for 5 minutes.
• Divide the batter evenly between the prepared cake pans, tapping each pan once on the counter. Bake for 25-30 minutes, or until a toothpick inserted in the center of the cake comes out clean (make the caramel sauce while cakes bake).
• Let cakes cool in the pan for 10 minutes, then run a knife around the sides and remove cakes from pans. poke holes all over the surface of each cake with a toothpick (this helps the caramel sink in).
• FOR THE CARAMEL SAUCE:
• Place the coconut milk, coconut palm sugar, honey, and cinnamon in a saucepan and bring to a boil over medium/high heat. Reduce heat to medium and let sauce simmer until it has thickened and reduced by half. Remove from heat and whisk in the vanilla.
• Place one cake layer on a cake stand or platter. Spoon about 2 tablespoons of caramel over the cake, letting it sink in. Place the next layer of cake on top of that layer and spoon caramel over it as well. Repeat with remaining cake layers until there is only about 3 tablespoons of caramel sauce left. Place cake in the fridge to chill for at least 2 hours.
• FOR THE FROSTING:
• Place the coconut cream and honey in a bowl and whisk together until combined. Lightly frost the chilled cake with the coconut frosting.
• Drizzle the remaining caramel sauce over the top of the cake and sprinkle coconut flakes over the top. Serve at least slightly chilled.