Coconut and Nutella Cake
- Vegetarian
- Energy Kcal 928
- Carbohydrates g 93
- of which sugars g 59.6
- Protein g 13.8
- Fats g 55.7
- of which saturated fat g 31.97
- Fiber g 7.2
- Cholesterol mg 141
- Sodium mg 180
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 60 min
- Serving: 8
- Cost: Low
PRESENTATION
The torta al cocco e Nutella is one of those cakes that just makes you smile when you see it on the table. Really, it’s a crowd-pleaser. This Italian gem combines the moist, soft texture of coconut with the rich, creamy taste of Nutella. And you know what? It’s seriously good. Each slice is filled with a layer of tender hazelnut spread right in the middle, and the coconut gives every bite a fluffy feel that’s so so satisfying. The torta al cocco e Nutella is perfect for celebrations and family weekends—especially in homes where Nutella is a must-have. People love to make it festive by adding fresh coconut shavings on top, which is awesome. It adds a cool crunch and makes the cake look super pretty. There are lots of ways to make this cake, but using real coconut pulp in the batter is key—super fragrant and just sweet enough without overdoing it.
Italian home bakers are always finding new ways to enjoy this cake. I mean, some folks go for the torta cocco e Nutella facile version. Which is great. It’s a quick Nutella cake that’s pretty simple to make and still tastes amazing. Other times, you might find a version stuffed with even more Nutella, making it a true torta soffice al cocco e Nutella that’s extra moist and way way over the top. It’s popular because it’s perfect for pretty much any occasion—kids’ birthdays, Sunday gatherings, or just when you need a little pick-me-up.
The combo of coconut and chocolate hazelnut spread is legendary in Italy. Each bite gives you that creamy, rich flavor everyone loves. No matter which ricetta torta al cocco e Nutella you choose, you’re in for a treat. People love getting creative with decorations or trying a torta al cocco e Nutella senza burro for a lighter option, but honestly, the classic version is hard to beat. It’s about taste and happy memories. With every slice, you’re not just enjoying a cake—you’re savoring a piece of Italian tradition that’s been cherished for generations. Really really special.
INGREDIENTS
- for a 9.5-inch diameter cake pan
- Nutella 1.7 cups (400 g)
- Type 00 flour 2 ¾ cups (350 g)
- Sugar 1 cup (200 g)
- Butter 0.8 cup (190 g)
- Dehydrated coconut 1 ¾ cup (150 g)
- Whole milk 1 ¼ cup (300 ml)
- Eggs 3 - medium
- Baking powder 3 ¾ tsp (16 g)
- Baking soda ½ tsp
- Fine salt 1 pinch
- To decorate
- Coffee beans 2 - (optional)
- Coconut to taste
- Dehydrated coconut to taste
How to prepare Coconut and Nutella Cake
To prepare the coconut and Nutella cake, start by rehydrating the coconut, placing it in a small bowl with 3/4 cup milk 1; stir 2 and let it fully absorb the liquids. Meanwhile, in the bowl of a stand mixer, place the softened butter and sugar 3 (you can also use an electric mixer).
Begin to work the mixture with the whisks to obtain a smooth cream 4; then add the eggs, one at a time, waiting for each to be incorporated before adding the next 5 and continue to run the mixer. Meanwhile, sift the flour with the baking powder and baking soda 6.
Add a pinch of salt 7 then mix the dry ingredients before gradually adding them to the mixer 8. Once fully incorporated, add the rehydrated coconut 9;
finally, add the remaining 1/3 cup milk 10 and continue mixing until you have a smooth and thick cream. Butter and line a 9.5-inch cake pan with parchment paper and pour the batter inside 11: level it with the back of a spoon 12 and bake in a preheated static oven at 350°F for 60 minutes (or in a convection oven at 320°F for about 50 minutes). If the surface darkens too much, after 30 minutes of baking, you can cover the cake with aluminum foil and continue baking.
Once baked, take the cake out of the oven 13 and let it cool slightly. Then, unmold it and let it cool completely on a wire rack. When it's completely cool, you can cut the cake in half (14-15)
and fill it with approximately 1 1/4 cups of Nutella 16. Then cover with the other half of the cake 17 and use the remaining Nutella to coat the outside of the cake, including the top 18
and the entire perimeter, using a spatula to spread it evenly 19. Take a sheet of paper, draw a circle the same diameter as the cake, and cut out the word "Coconut" in the center 20. Then slice fresh coconut thinly 21.
Now you can decorate the cake: without placing the cut-out on the cake, use the paper template to sprinkle desiccated coconut on the surface and thereby create the "Coconut" word on the cake 22. You can add two coffee beans or two chocolate pralines to highlight the "o"s in the word 23. Decorate the perimeter of the cake with coconut slices 24 (or you can decorate with desiccated coconut). Your coconut and Nutella cake is ready to be enjoyed!