I suppose it’s a measure of my accomplishments that I get so many requests for low carb makeovers of beloved recipes. I certainly take such requests as wonderful compliments and faith in my abilities. The problem is that I get so many now, and that I say yes to almost all of them, that I can fathom how on earth I will ever get to them all. With all the ideas I have in my own head of things I want to make, and all the requests from readers, I would have to live to be 150 to accomplish it. Maybe I will live to 150, just to do it! The other problem is that I often forget who requested what. This time, however, I sorted through my email to find that Julie requested this back in February. She wanted a Pepperidge-Farm style Three Layer Coconut Cake, just like the ones her grandparents used to buy her on her birthday as a child.
I thought to myself that such a cake wouldn’t be difficult at all, and I figured I would combine it with my work for Kelapo Coconut because, hey, it’s coconut cake! I knew that Kelapo coconut oil would be a perfect replacement for the butter to produce a really tender, moist cake. I also figured it would be fun to try making coconut whipped cream to frost it with, but as you will see from my guest post on Kelapo Coconut, my lack of planning and my impatience kept me from being perfectly successful at that. No matter, I recovered the frosting and the cake ended up being as delicious as the one in my head. I can’t say I’ve ever had the Pepperidge Farm version, but I think is probably a pretty good approximation. And my kids, who always declare they don’t like coconut, adored this cake…light coconutty flavour without being overpowering or sickeningly sweet.
So hop on over to the Kelapo Coconut blog and enjoy!
Serves 12. Each serving has 7.7 g of carbs and 3 g of fiber. Total NET CARBS = 4.7 g.