Nutella & Coconut Cake ~ World Nutella Day 2024

It’s World Nutella Day, so that can only mean one thing – it’s time to share another recipe!

Nutella & Coconut Cake

It’s getting harder and harder for me to find recipes that aren’t similar to what I’ve already done in the past. This year I was thinking about what things go well with Nutella, the first thing that came to mind was peanut butter – been there, done that!

But then I thought, coconut!

So I decided to look up some recipes that had Nutella and coconut and I found a couple of cake recipes. I’ve never done a cake – I don’t generally bake cakes, so I figured, why not? Let’s try something new!

Was this recipe a success? Well, yes and no!

Yes, because I made a cake, and it was delicious. No, because the process was not easy and flawless with a perfect “blog” worthy photo at the end. But, being that this was my first time baking a cake like this, I’m pretty pleased with how I was able to face the challenges and make adjustments to reach my goal – bake a yummy cake to share with loved ones! At the end of the day, that’s what it’s all about!

However, I think this recipe really should come with a disclaimer!

I would not recommend this recipe to anyone who isn’t already familiar with baking cakes because there are a few things that may cause you to panic, and if you aren’t “seasoned” you won’t know how to deal with them.

With that being said, would I try this recipe again? Absolutely!

But read through the recipe completely – I’ve included some things you should keep in mind (based on my experience, of course)

Are you ready? Alright, let’s do this…

nutelladay2024

Here’s what you need:

Ingredients:
200 grams flour (type 00)
200 grams coconut flour
200 grams of sugar
100 ml sunflower seed oil (any seed oil is fine)
200 ml milk
4 eggs
1 packet of baking powder
200 grams Nutella

You will also need a cake pan that is 24 cm in diameter

Here’s what you do:

First things first, preheat your oven to 180C, that way it will be nice and toasty for your cake once you’ve finished preparing it.

Beat the eggs and sugar until the mixture doubles in volume. Then slowly add the seed oil while you continue to whisk. Now it’s time to add the type 00 flour and the coconut flour.

nutella coconut cake

Dissolve the packet of baking powder into the milk and then stir it into the coconut cake mixture.

NOTE: The dough consistency will depend on the size of your eggs, and the type of coconut flour you use. I needed to add a bit more coconut flour – I think it’s because the coconut flour I used was more grainy so it didn’t absorb as much of the liquid.

Prepare your cake pan. I usually coat the pan with a bit of butter and then sprinkle some flour in it and swirl it around so that the flour sticks to the butter.

Pour the mixture into your cake pan and then drizzle the top with Nutella – use as much as you want!

Now it’s time to bake!

This is where it got tricky for me…

The thing I had the most difficulty with was the cooking time. For the record, our oven is old, static, and generally not ideal for baking. Add to that the fact that I don’t have a lot of experience with baking cakes in this oven, so I had to improvise a lot on the cooking time. I don’t think it was because of the recipe I really think it was my oven.

Here is what I did:

The recipe calls for 30-45 minutes of cooking time in a ventilated oven at 180C – I knew I would have to leave the cake in longer to cook through completely. When I got to the 40-45 minute mark I noticed it was still undercooked. I worried if I left it to cook longer I’d burn the top of the cake, so I placed some aluminum foil over the top and cooked it for another 15 minutes in the hopes that it would continue to cook without making the top even more brown than it was.

It seemed to have worked, the top was quite brown but that happened because I had the cake too close to the element at the beginning of the baking process (user error haha).