It’s time for Secret Recipe Club.
This month I actually noticed my secret food blogger, because ya know…she’s only a current contestant on Master Chef!
I know, get excited.
If you frequently watch Master Chef like me (and secretly wish to get yelled at by Gordon Ramsay), you would have recognized this lady right off the bat.
I have been pretty glued to the television as I see Hetal, week after week, rock out dishes in the kitchen.
Oh ya, not to mention, she’s a vegetarian and can cook a tasty piece of meat.
I was ecstatic to learn that Hetal is a food blogger, just like all of us.
Plus, her recipe index is an absolute dream, with both sweet and savory dishes, as well as traditional Indian dishes representative of Hetal’s cultural background.
Of course, I chose a dish that spoke to my heart.
I’m sure that I’ve mentioned that I’m absolutely crazy over coconut.
Enter my all-time favorite dessert to make…Coconut Tres Leches.
I love how the cake has this “melt in your mouth” texture after it has been left to seep up the flavors of the three milk combination.
I make this all of the time for my older cousin and I who share a love of coconut.
He’s a model, but we don’t eat on the model diet.
However, for his birthday last year, I made a paleo version.
It was the best paleo thing I have ever made…he had no idea!
Then I told him and he was amazed.
So, here we go y’all.
This cake is absolutely sinful.
In all the right ways.
The cake is tender and soaks up the flavors of the three milks, vanilla, and maple syrup evenly.
Not to mention, because the cake if refrigerated, it is almost like an ice cream cake, perfect for these hot summer days.
The coconut whipped cream is cool and creamy.
The cinnamon, well…you can’t have tres leches without cinnamon.
Plus, trust me on the toasted coconut…it adds the perfect little crunchy to all of those creamy, cool factors.
Do the macarena, say ole, and dive in.
- For the cake:
- 3 large egg whites
- 2 large eggs
- 1 c. unsweetened, vanilla coconut milk
- ⅓ c. pure maple syrup
- 1 T. pure vanilla extract
- ¾ c. coconut flour
- 2 t. baking powder
- ½ t. baking soda
- ½ t. salt
- For the "3 milk" mixture:
- ¼ c. full-fat coconut milk
- ¼ c. unsweetened, vanilla coconut milk
- ¼ c. fat-free evaporated milk (I used more full-fat coconut milk for paleo)
- 2 T. pure maple syrup
- For the coconut whipped cream:
- 11 oz. carton full-fat coconut milk, refrigerated over night
- 1 t. pure vanilla extract
- 2 T. Truvia or granulated stevia
- For topping:
- ground cinnamon, as needed
- toasted unsweetened flaked coconut, as needed
- For the cake, preheat the oven to 350 degrees F. Grease an 8x8 in. baking dish with cooking spray.
- In a large mixing bowl, whisk the egg white, eggs, coconut milk maple syrup, and vanilla until frothy.
- Stir in the coconut flour, baking powder, baking soda, and salt until smooth.
- Pour the batter into the prepared pan and bake for 30-35 minutes or until lightly golden brown.
- Let the cake cool and use a fork to prick the top of the cake, making tiny holes for the 3 milk soak.
- For the 3 milks mixture, combine all ingredients until smooth.
- Pour the mixture over the cake and let the mixture seep through the cake.
- Refrigerate the cake overnight.
- For the coconut whipped cream, combine all ingredients in a small mixing bowl until smooth.
- Remove the cake from the refrigerator and top with the coconut whipped cream.
- Slice into 9 even squares and dust with cinnamon and top with toasted coconut if desired.