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Coconut and Nutella cake

⏱ 10 min🍳 40 min👤 8 pp★★☆☆☆

The coconut cake is one of Grandma’s recipes, where cups or glasses were still used as the best way to measure out the ingredients. The flavour of the coconut together with that of hazelnut cream, more commonly known as Nutella, is unmistakable, as is the soft consistency of this lovely cake. Take care to add the Nutella when the cake is still pretty warm, or you won’t be able to spread it out easily. Then, before digging in, you must let it cool completely. Finally you will be able to enjoy this scrumptious cake, and its aroma will envelop your house, enticing your friends and family. Anyone who really loves coconut and is fond of Nutella won’t be able to resist making this cake, maybe for a very special occasion. Are you ready to learn how to make this coconut and Nutella cake?

Ingredients

Nutritional values 520 kcal / serving
Protein
8g
Carbohydrates
62g
Fat
28g
Fiber
3g

* approximate values per serving

Information
10 minutes Total time
40 minutes Active time
Serves 8 persons
★★☆☆☆ Medium difficulty

Preparation

Place the eggs and sugar in food mixer and beat together well, then sift in the two flours with the baking powder. Add the milk and oil and continue to mix for about 10 minutes, until the ingredients are completely blended. Pour the mixture thus obtained into a greased springform cake tin, diameter 22 cm. Bake at 180 °C for about 40 minutes. Spread the Nutella® on the surface of the coconut cake while still warm and sprinkle with coconut flour.

Tips
If you want to make this cake for your children’s birthday party or another special occasion, don’t miss the opportunity to give it a touch more originality with a topping of icing sugar shaped into hearts.
Trivia
Nutella as we know it now was not the same in 1946 when it was invented: it was called ‘Giandujot’ and was marketed as a loaf made with sweet hazelnut dough, cocoa and sugar. This could be cut and then spread on bread; later, in 1951, Giandujot changed into the cream paste that we all know and love.

Step by step

Add the flour
Add the flour
**Click on the photos to access full step by step!

Additional information

Cold Coconut and Nutella Cake

The cold coconut and Nutella cake is a cake that can be prepared in just a few minutes and, as the name suggests, does not require baking. 

Here are the ingredients:

100 g of butter

200 g of chocolate cookies

200 g of heavy cream

250 g of ricotta cheese

100 g of powdered sugar

40 g of coconut flour

Nutella as needed

Here is the preparation of the cold coconut and Nutella cake

prepare a base as you would for a cheesecake with cookies and butter

compact and place in the fridge

meanwhile, work the ricotta with the sugar and add the coconut

whip the cream and incorporate it into the ricotta mixture

pour everything over the base 

put in the fridge to set well 

then add the Nutella on the surface and back in the fridge 

Coconut and Nutella Cake without Eggs

The coconut and Nutella cake without eggs is perfect for those looking for lightness or who have specific intolerance issues. 

Here are the ingredients

170 g of flour

80 g of coconut

90 g of sugar

one packet of baking powder

125 ml of milk

65 g of butter

Here is the preparation

Sift and mix all the dry ingredients

Add the butter in small pieces at room temperature

Add the milk and mix well

Bake at 180 degrees for 40 minutes 

Finish with a layer of Nutella on top and sprinkle with some coconut.

Coconut and Nutella Bimby Cake

The coconut and Nutella Bimby cake is perfect for those who have a food processor and love to make things quickly without sacrificing excellent quality.

Here are the ingredients

200 g of flour 

180 g of coconut flour

160 g of sugar

100 ml of oil

200 ml of milk

one packet of baking powder and one of vanilla powder

a pinch of salt 

Nutella to taste

Here is the preparation

eggs and sugar: 4 minutes speed 4

pour in the oil and then the milk in a thin stream while keeping the Bimby running at speed 4 for the necessary time (3 or 4 minutes)

add all the flours and the baking powder and mix for another 3 minutes at speed 3

pour into the cake pan adding a few spoonfuls of Nutella here and there (a bit like you would for the naked cake)

bake at 180 degrees for 35 minutes

Gluten-Free Coconut and Nutella Cake 

The gluten-free coconut and Nutella cake is perfect for those with gluten intolerance or celiac disease.

Here are the ingredients

150 g of rice flour

3 eggs

100 g of brown sugar

one packet of baking powder

100 g of coconut flour

220 ml of rice milk

Here is the preparation

if you have the Bimby, simply put everything in the bowl except for the coconut flour, which you will add last (first 3 minutes at speed 4 and then 30 seconds at speed 4)

bake at 180 degrees for 30 minutes. 

Once baked, spread with Nutella and sprinkle with coconut.

If you do not have the Bimby, proceed as you would with a traditional cake, working the eggs and sugar and then adding the other ingredients.