This coconut Nutella layer cake features two layers of moist coconut cake topped with Nutella, coconut buttercream, and toasted coconut. If you love chocolate and coconut then you’ll adore this cake!
Please forgive any typos in today’s post. I’m working with an injury—I was making caramels to send out as Christmas gifts and burned my pointer finger SO FREAKING BADLY that I can’t type with it. I’m also a little delirious from the pain so if I say anything that sounds slightly off it’s not because I’ve been drinking. Or binging on sugar.
OK, it might be partly because I’ve been binging on sugar. (Coconut cake is a good excuse for a sugar binge right?)
But the worst part of my injury is that the caramels won’t be ready to eat until I wake up tomorrow morning so I can’t even console myself with delicious, delicious candy. #firstworldproblems
But on to our regularly scheduled post:
We all know how beautifully chocolate and coconut go together. Like peanut butter and jelly or strawberries and cream, they were meant to be.
Of course we also know that almonds are a perfect addition to the chocolate and coconut combo.
But there’s a new nut in town and it wants to party with chocolate and coconut too.
And that would be the hazelnut.
That’s right! Today is all about the incredible, amazing, transcendent combination that is coconut and Nutella. And I can think of no better way to showcase that combo than by making a coconut Nutella layer cake.
Prepare yourselves. Because, fair warning, I had to sit down after a took a bite of this cake. (I was standing over the kitchen sink intending to wolf down my slice and quickly moved to the table lest my knees buckled, which may have led to my cake landing on the floor. And that would have been tragic.)
Such deliciousness deserves to be savored in a more civil manner than anyway.
Because this is a moist cake full of coconut flavor first covered in Nutella, then covered in creamy coconut buttercream, then finally topped with toasted coconut for a little bit of crunch.
PS, the buttercream is INSANE. It’s flavored with cream of coconut (NOT coconut cream—they’re different). Cream of coconut is one of my favorite ingredients to use when I make coconut desserts because it’s soooooo indulgent and coconut-y.
Just don’t try to substitute coconut cream for the cream of coconut. They’re not the same.
And now I must leave you to treat my poor finger. My caramels might now be ready but I have a few slices of coconut Nutella layer cake still in the freezer. And you’d better believe I’m going to eat at least one!
Did you make this coconut Nutella layer cake? That’s great! Let me know what you think with a comment and a rating below. And post a pic on Instagram too! Tag @theitsybitsykitchen so I can see! Then like IBK on Facebook and follow on Pinterest for more delicious recipes.
Sweet coconut cake covered in Nutella and coconut frosting. Who could resist?
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter at room temperature
- 1 3/4 cups granulated sugar
- 1 cup cream of coconut NOT coconut cream
- 4 large eggs at room temperature
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon coconut extract
- 1 cup whole milk at room temperature
- 1 1/4 cups unsalted butter at room temperature
- 2 tablespoons cream of coconut
- 2 to 4 tablespoons whole milk or heavy cream as needed for consistency
- 1/2 teaspoon coconut extract
- 1/4 teaspoon salt
- 3 to 4 cups powdered sugar
- 1 1/4 to 1 1/2 cups chocolate hazelnut spread
- Assembly:
- 3 cups sweetened shredded coconut lightly toasted*
- Preheat the oven to 375 degrees. Spray 2 9-inch round baking pans with cooking spray and line the bottoms with parchment paper. Spray the paper with cooking spray and set pans aside.
- Sift the flour, baking powder, baking soda, and salt together in a medium mixing bowl. Place the butter, sugar, and cream of coconut in a large mixing bowl and beat with an electric mixer set to medium speed until fluffy. Beat in the eggs, vanilla, and coconut extract to combine. Scrape down the sides and bottom of the bowl and add the milk, then beat until well combined.
- Turn mixer to low and beat in the flour mixture until just incorporated. Scrape the sides and bottom of the bowl again to ensure all of the dry ingredients are mixed in. Divide the batter between the prepared pans and bake for 38 to 48 minutes, until a cake tester inserted into the center of the cakes comes out clean.
- Cool cake layers in pans for 20 minutes, then run a knife around the edge of the cake and carefully invert onto wire racks to cool completely before filling and frosting.
- Beat butter on medium speed until very smooth. Add the cream of coconut, 2 tablespoons of milk, the coconut extract, and the salt and beat 1 minute more. Add 3 cups of powdered sugar and mix on low speed until combined. Turn mixer to high speed and beat for 3 minutes, until very light and fluffy. If frosting is too thick, add additional milk or cream. If it’s too thin add additional powdered sugar.
- If your cakes have domed, use a long serrated knife to trim them so they’re even. Place one cake layer on a cardboard cake circle or a cake stand. Spread about 1/4 cup of chocolate hazelnut spread over the cake. (If it’s hard to spread then warm it in the microwave for a few seconds to loosen it up.) Spread a thin layer of the coconut frosting over the top, then top with the remaining cake layer.
- Frost the whole cake with the remaining chocolate hazelnut spread, then refrigerate the cake for 30 minutes.
- After the cake has refrigerated, frost the entire thing with the remaining coconut frosting. Press the toasted coconut all over the cake. Slice and serve.
*To toast the coconut, spread both the coconut into a single layer on a large rimmed baking sheet. Toast in a 350-degree oven until golden, about 5 to 10 minutes. Watch it carefully because it burns fast. If it needs to stay in the oven more than 5 minutes, stir it with a spatula every minute or so. Cool it completely before you assemble your cake.
Adapted from My Mama Made That
Teesh Osita says
That burnt finger is worth it because caramel sounds so sinfully good!!! <3 Hope your finger is doing better now!
Kelsie says
Thank you, Teesh! I’m all better!
Emma says
I hope your injury is getting better! Another beautiful cake 😀
Kelsie says
It’s completely healed :). Thank you!
Carlee says
Your poor finger! At least there is cake! You always make the most decadent creations and I’m so jealous you get to try them every time! Oh well, I guess I’ll just have to make one for myself!
Kelsie says
Thank you, Carlee!
grace says
i don’t think there are any coconut desserts i won’t devour, and adding nutella to the mix simply intensifies my delight!!
Kelsie says
Coconut desserts are soooo good right?
thatskinnychickcanbake says
Yikes! So sorry about your finger!! But at least you have this cake and caramels to soothe the pain (but hoping it’s all gone by now!). This is one amazing work of art—I am a huge coconut lover and this could be dangerous (to my waistline) to have around!
Kelsie says
My finger is 100% healed :). Thank you, Liz!
John/Kitchen Riffs says
Oh, ouch! Sorry to hear about your finger! I read somewhere once that cooks tend to be either burners or cutters — that is, they tend to burn themselves or cut themselves (they do both, but one much more than the other). I’m definitely a burner. Really hurts, I know. Anyway, this cake looks awesome! Love coconut. And with nutella? Swoon!
Kelsie says
Ooohh I’m definitely a burner. That’s so interesting! Thank you, John!
cakespy says
Sorry bout your pointing stick (aka finger – lol) – I’ve been there and it suuucks. You really become aware of how much you use your fingers 😉 Now as for this cake though. What a simple yet completely innovative flavor combo! I’ve never seen nutella and coconut together but now that I do, I feel like it’s meant to be!
Kelsie says
Haha! Thank you, Jessie!
heather (delicious not gorgeous) says
ACK hope your finger feels better soon! sugar burns are the worst ): you definitely deserve a slice (or three!) of this.
Kelsie says
Sugar burns really are the worst! Thank you, Heather!
Maria Doss says
Your fridge and freezer must be always stocked with delicious baked goods Kelsie:) This cake truly is a stunner. So light, fluffy and that combo of Nutella and coconut, you did it again girl!!!!
Kelsie says
Thank you so much, Maria!
Abbe@This is How I Cook says
What a lovely cake! And I’m guessing that that finger injury was probably worth it!
Kelsie says
It was totally worth it. Thank you Abbe!
Katherine | Love In My Oven says
Ah, your poor finger!! Workplace hazards, amiright!? It’s so fitting that you posted this on my birthday, because clearly this would be the best birthday cake EVER!!!
Kelsie says
Thank you, Katherine!
wearenotmartha says
omg that sounds awful; I hope you’re OK!! I had a REALLY bad finger injury last month (thanks to my mandoline!) and definitely binged on sugar to deal with the pain. After I finished crying on the couch and contemplating going to the ER. BUT it’s a really good thing I didn’t have this cake in front of me because I”m pretty sure I would have eaten the whole thing!! Who am I kidding; I totally would anyway 🙂 Pinning now!
Sues
Kelsie says
Thank you, Sues! Oh jeez. I’m afraid of my mandoline for just that reason! I hope your finger is better now!
Ben|Havocinthekitchen says
Oh gosh, this cake looks and sounds fabulous! And please don’t be too harsh on yourself, Kelsie. You’re in pain so binging on sugar is a very good approach. So grab another piece of this cake. Also, once your finger is okay, please pack and ship a huge slice to me!
Kelsie says
Haha! Thank you, Ben! I’ll ship you two slices!