A low carb, gluten-free version of the famous Pepperidge Farm 3-Layer Coconut Cake. So good, you will never eat storebought again!
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.
india white says
April 18, 2013 at 11:37 amLove your site….we are a gluten free family. I would love the recipie for the coconut cake put cannot seem to locate it 🙁
HELP 🙂
Carolyn says
April 18, 2013 at 11:44 amHi there! It’s the bottom link in my post, where it says “hop on over to the Kelapo Coconut blog” Click Kelapo Coconut Blog and it will take you right there. I just tried it out and it worked for me!
Beth says
October 31, 2013 at 6:38 amHelp! I know it’s been several months, but when you click on the link to take you to the recipe, it’s no longer there. Can you please repost it? Thanks!
Carolyn says
October 31, 2013 at 9:19 amArgh. Okay, let me check on that…
Carolyn says
November 1, 2013 at 9:28 amHi Beth,
I checked with Kelapo and they are having trouble with their site right now. So in the meantime, would you like me to email you the recipe? Send me an email at [email protected].
Hannah says
November 7, 2013 at 3:19 pmHi Carolyn, any chance you could email me the recipe? I’m looking for a cake to make my sister for her graduation!
Carolyn says
November 7, 2013 at 7:28 pmEmail me at [email protected] to remind me! Thanks!
Lori says
October 9, 2018 at 6:24 amwebsite is still down with your link to the recipe. 🙁
Gerri says
April 18, 2013 at 2:53 pmDoes that look delicious! And, beautiful.
If you’re up for another request (know you like a challenge), I’d be forever in your debt for a LC pretzel recipe. Thanks.
Carolyn says
April 18, 2013 at 6:23 pmOh boy. Do you mean the little snack pretzels or the big yeasted bread pretzels??? Either way, it’s going to be tough!
Gerri says
April 18, 2013 at 6:56 pmEither the big, soft ones or the little snack pretzels. Know you can do it:)
Batya says
April 18, 2013 at 6:40 pmI’ve been having a great deal of trouble lately when I try making whipped coconut cream; the fat in the coconut milk seems to solidify too completely, more like butter than cream, and refuses to whip at all. What am I doing wrong?
Carolyn says
April 18, 2013 at 7:27 pmThat was my issue too, when I put it in the freezer. Question…what brand of coconut milk are you using?
Vicki @ WITK says
April 18, 2013 at 8:46 pmOoo! I love that coconut cake! Thank you for making it better for me 🙂
Sommer @ ASpicyPerspective says
April 19, 2013 at 7:26 amGreat gluten-free recipe! Looks delicious!
Lisa says
April 19, 2013 at 9:46 amOh MY GOODNESS! – you were reading my mind! I came across another low carb recipe for this a short time back – but this was always one of my favorite indulgences years ago! Thank you!!!
RavieNomNoms says
April 19, 2013 at 11:12 amYummy coconut cake! Stay safe
Georgia @ The Comfort of Cooking says
April 19, 2013 at 4:26 pmThis is such a beautiful and springtimey cake, Carolyn! I cannot get enough coconut lately and this looks like something my husband and I would both love!
Melanie E. says
April 19, 2013 at 4:28 pmI was surprised to see it was made with almond flour instead of coconut flour! Looks delish!
Sarah W says
April 19, 2013 at 6:07 pmWhat brand of unflavored whey powder did you use? I live in a very small, remote town and must plan my shopping in advance for many ingredients. This cake will be served for Mother’s Day. thanks so much for a great recipe.
Carolyn says
April 20, 2013 at 7:54 amI used Jarrow Organic. I get it online at Amazon.
Sarah W says
April 20, 2013 at 1:16 pmThanks so much, ordering it today.
Cathy M says
April 21, 2013 at 4:09 pmthis cake came out very well- made it as a mini sheet cake and it’s good without frosting. thanks for the recipe.
Heide M. says
April 24, 2013 at 10:19 pmWish I had a slice of your cake.
Patti says
February 5, 2014 at 1:29 pmOh my, this is my favorite store bought cake and I haven’t had it in years. I have a question for you about the sweetener. Can I use Swerve in this recipe instead of the erythritol listed in the three different parts to the cake?
Carolyn says
February 5, 2014 at 1:42 pmYes you can. I used swerve, actually. I just wrote erythritol because Swerve is a brand name and I didn’t want to mention another brand on Kelapo’s site! 😉
Julia Sweeney says
August 28, 2014 at 7:32 amCan I make the whipped cream ahead of time? Nervous it will separate. Do you frost the cake and then chill it or wait until it’s about to be served? Thanks!
Vicky Hamilton says
November 2, 2014 at 6:07 pmCan’t get the link to coconut cake to work. Can anyone email it? Does anyone know if it’s in one of the low carb among friends cookbooks? We Re remote, will have to order the cookbook(s) online.
Carolyn says
November 3, 2014 at 6:02 amIt seems to be working now!
Glenda says
May 15, 2016 at 10:03 pmOh My Gosh! I just made this cake and I made it into two 4 inch cakes. I made them into two layers each so I could share one with a friend who is diabetic also. This is one delicious cake! My family loved it. I know my friend is going to love it too. I’m so excited as this was my first cake using almond flour and it turned out so perfect. Thank you so much!
Carolyn says
May 16, 2016 at 5:47 amI am so glad to hear it. Let me know what your friend thinks!
Glenda says
May 16, 2016 at 2:28 pmThey absolutely loved it! Everyone thought it was amazing. Thank you again for an amazing treat. 🙂
Jenny says
November 2, 2016 at 11:58 amHi Carolyn!
I’ve done a lot of your recipes and I have to say they come out really good taste wise. I follow your instructions and ingredients, but I only have one problem, specially with cakes. They tend to come out crusty on the outside and moist on the inside (like a cookie dough texture). I don’t know if this is how it always comes out with almond flour, but that’s what I get every time. What am I doing wrong?
If anyone else know what I have to do…please help. Thanks!
Carolyn says
November 2, 2016 at 7:30 pmHmmm. Talk to me. What brands are you using? What kind of almond flour?