Go Back
–+ servings
Print
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! recipe via itsybitsykitchen.com #layercake #Nutella #coconutcake

Coconut Nutella Layer Cake

Sweet coconut cake covered in Nutella and coconut frosting.  Who could resist?

Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 38 minutes
Total Time 1 hour 8 minutes
Servings 8
Author Kelsie

Ingredients

Cake layers:

  • 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

Frosting:

  • 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

Filling:

  • 1 1/4 to 1 1/2 cups chocolate hazelnut spread
  • Assembly:
  • 3 cups sweetened shredded coconut lightly toasted*

Instructions

Cake layers:

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Frosting:

  1. 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.

Filling and assembly:

  1. 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.
  2. Frost the whole cake with the remaining chocolate hazelnut spread, then refrigerate the cake for 30 minutes.
  3. 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.

Recipe Notes

*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.