Gluten-Free Coconut Cloud Cake
95%Read ReviewsShips to U.S. & Canada
Some restrictions applyCaroline’s Cakes ships its famous cakes nationwide on Goldbelly! Fresh coconut icing fills four delicate layers of gluten-free yellow cake to create the most delicious dessert you can imagine. Fresh coconut is carefully mixed into the icing, creating a taste worlds apart from the coconut cake to which most are accustomed.
When Caroline Ragsdale Reutter served a Southern style 7-layer caramel cake made from an old family recipe at her son’s christening in 1982, little did she know she would soon find herself taking cake orders from as far away as Alaska. Today the Spartanburg, South Carolina, bakery is “Home of the World’s Best Caramel Cake,” baking flavors like chocolate bliss cake, Southern layer caramel cake, and tart coconut lemon cake. One bite of Caroline’s Cakes and you’ll agree Southern girls really do do it best!
This package serves 14-20 people and includes a 9" Gluten-Free Coconut Cloud Cake
- Packed in one of Caroline’s signature gift boxes
- Choose to add “Happy Birthday” Candles
- Each box contains 13 candles
- Certified Nut-Free
Regrettably we are unable to offer script on cakes for shipping
This cake is gluten-free, but made in a facility that processes wheat
- Caroline’s cakes are made-to-order, frozen, and carefully packed with dry ice
- Dry ice may dissipate in transit
- Do not remove dry ice with bare hands
- To thaw, unwrap the cake while still frozen and place the cake in refrigerator overnight or keep at room temperature for 3-4 hours.
- This cake may be frozen and refrozen for up to 6 months.
- To refreeze, wrap cake well in plastic wrap, slip it into an airtight ziplock bag, and store in the freezer. We recommend refreezing this delicate cake only twice due to delicate icing, this cake must be unwrapped and rewrapped while frozen.
- Enjoy!
Cane Sugar, Modified Tapioca Starch, Rice Flour, Potato Starch, Cornstarch, Emulsifier (Rice Starch, Polyglycerol Esters Of Fatty Acids, Mono- And Diglycerides), Baking Powder (Sodium Acid Pyrophosphate, Baking Soda, Cornstarch, Monocalcium Phosphate), Natural Vanilla Flavor, Salt, Xanthan Gum., Coconut, Sugar., Sugar, Sour Cream (Cultured Cream, Enzymes), Water, Corn Syrup, High Fructose Corn Syrup, Hydrogenated Vegetable Oil Coconut And Palm Kernel Oils, Skim Milk, Contains Less Than 2 Of Light Cream, Sodium Caseinate From Milk, Natural And Artificial Flavor, Xanthan And Guar Gums, Modified Food Starch, Polysorbate 60, Sorbitan Monostearate, Sodium Polyphosphate, , Beta Carotene Color., Eggs, Buttermilk, Butter (Cream, Salt), Canola Oil
Caroline’s Cakes is an established nut-free bakery and has been recognized by the Food Allergy Initiative in 1998. All products and cakes that contain nuts are made and packaged in a separate facility.
This cake is gluten-free, but made in a facility that processes wheat
Famous Southern Layer Cakes from Carolina
Famous Southern Layer Cakes from Carolina
It started with a Southern style 7-layer caramel cake made from an old family recipe—seven moist layers of classic yellow cake topped and filled with creamy caramel icing. Caroline Ragsdale Reutter served one such beauty at her son’s christening, and soon found herself taking orders as far away as Alaska. Twenty-seven years later, the cake that launched a thousand delights is now the “Home of the World’s Best Caramel Cake,” a thriving bakery that dishes out incredibly delicious cakes alongside its signature flavor, such as tart Coconut Lemon and dreamy Chocolate Caramel.
One bite of her sweet, creamy creations and confirmation is swift: Southern girls really do do it best.
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