All Day I Dream About Food

All the best low carb keto recipes for a healthy lifestyle

Three Layer Coconut Cake – Low Carb and Gluten-Free

A low carb, gluten-free version of the famous Pepperidge Farm 3-Layer Coconut Cake. So good, you will never eat storebought again!

Low Carb Coconut Cake @dreamaboutfood

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.

MY LATEST VIDEOS

Low Carb 3-Layer Coconut Cake

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.

Low Carb Three Layer Coconut Cake

Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

Amazon Associates

All Day I Dream About Food is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Reader Interactions

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Comments

  1. Love your site….we are a gluten free family. I would love the recipie for the coconut cake put cannot seem to locate it 🙁
    HELP 🙂

    Reply

  2. Does 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.

    Reply

  3. I’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?

    Reply

    • That was my issue too, when I put it in the freezer. Question…what brand of coconut milk are you using?

      Reply

  6. Oh 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!!!

    Reply

  10. What 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.

    Reply

  11. this cake came out very well- made it as a mini sheet cake and it’s good without frosting. thanks for the recipe.

    Reply

  13. Oh 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?

    Reply

    • Yes 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! 😉

      Reply

  14. Can 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!

    Reply

  15. Can’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.

    Reply

  16. Oh 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!

    Reply

  17. Hi 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!

    Reply

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *