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.
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!
- 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
- 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