Do you have in the pantry a jar of Nutella or Nocilla to consume? There is no better way to use it than to prepare a delicious dessert with it! The Chocolate and coconut cake Is ideal to satisfy the sweet tooth, but also to celebrate a special occasion or your children's birthday.
The dough creates a spongy cake, which is obtained by incorporating coconut pulp, is combined with a generous garnish of Nutella Or Nocilla, with which you can also cover the outside of the cake. To create a more beautiful aesthetic effect, then we will give you a few simple tricks: for example cut fresh coconut into thin slices to create a rather decorative motif.
Chocolate and coconut cake
Preparation Time: 30 minutes
Cooking time: 60 minutes
Servings: 8 people
Ingredients for a cake of 24 cm in diameter
- 190 g butter
- 300 ml of fresh milk
- 3 medium eggs
- 350 g flour
- ½ teaspoon baking soda
- 1 sachet (16 g) of yeast chemical or powder
- 1 pinch of salt
- 400 g of Nutella
- 200g of sugar
- 150 g of coconut dry
- Grains of coffee and / or grated coconut
To prepare the Chocolate and coconut cake , Begin to Rehydrate coconut , Pour it into a container with 200 ml of milk and allow to completely absorb the liquid.
Meanwhile, in a separate container, Mix the softened butter and sugar (You can also use an electric mixer). Begin to work the mixture with the mixer until obtaining a soft cream; then, Add eggs and shake.
In the meantime, Sift flour with yeast Powder and Bicarbonate Of sodium. TO Greek too a pinch of salt And then mix the flour, yeast and baking soda, before pouring into the butter, sugar and egg mixture. When you go to incorporate everything completely, pour the coconut also rehydrated.
Finally, add the Remaining 100 ml of milk And continue to work the mixture until it is frothy and thick.
Grease and line a baking dish 24 cm in diameter With oven or vegetable paper, and pour the dough, level with a spoon and bake in a preheated oven at 180 ° C during 60 minutes .
If it is going to darken the surface too much, after 30 minutes of cooking, you can cover the cake with aluminum foil and continue the cooking.
Once cooked, remove from the oven the Chocolate and coconut cake And allow to cool completely on a grid. When it is cold, you can cut the cake in half and Fill it with 300 gr of Nutella . Then cover with the other half of the cake and use the rest of Nutella To cover the outside and around the perimeter with a spatula, to spread everything evenly.
Grab a sheet of paper, draw a circle of the same diameter as the center of the cake and Write and cut out the word"coconut". Then cut thinly sliced fresh coconut.
Now you can decorate the cake: use the paper pattern to sprinkle grated coconut on the surface and then create the word"coconut" Chocolate cake and coconut . You can add Two coffee beans , Praline chocolate or with Lacasitos
Decorate the perimeter of the cake with the coconut slices or you can decorate with desiccated coconut.
Your Chocolate and coconut cake with Nutella Is ready to enjoy!
Keep the Chocolate and coconut cake with Nutella In the refrigerator for 1 or 2 days. Just before serving, you can remove it from the refrigerator 15 to 20 minutes before the Nutella softens at room temperature.
Can be frozen Chocolate and coconut cake with Nutella In slices and thaw the necessary rations from time to time.
For a richer mix, how about adding chocolate chips? You can lightly flour and store them in the refrigerator during the preparation time, then add them as the last ingredient before placing the mixture in the mold.
In the pastry section, you have all kinds of elements to decorate: colored chips, pearls, etc. Choose your favorite and decorate it to your liking.
If you Chocolate and coconut cake with Nutella Is to serve on a birthday, do not forget to put the candles!