Coconut, Nutella & Mint Cake
Ingredients at a glance
In Reggio Emilia, this coconut, Nutella and mint cake is something of a local classic — the kind of cake that always shows up at birthday parties or a relaxed evening with friends, because it wins everyone over at the very first bite. It's wonderfully simple to make, yet incredibly indulgent. The fresh contrast of mint, the sweetness of coconut, and the creamy richness of Nutella make it truly irresistible. If you love the flavour of After Eight chocolates, this cake will absolutely win you over — and chances are it'll become one of your go-to recipes for every occasion.
Method
Preheat the oven
Preheat your oven to 180°C (350°F) in static (conventional) mode.
Whip the eggs and sugar
Beat the eggs with the sugar until the mixture is pale, light and fluffy.
Add the oil and yogurt
Reduce the speed and gradually pour in the sunflower oil in a thin, steady stream, then add the coconut yogurt.
Add the mint syrup
Still on low speed, pour in the mint syrup and mix until fully combined.
Fold in the coconut
Add the desiccated coconut and stir until fully incorporated into the batter.
Add the flour and baking powder
Gradually fold in the sifted all-purpose flour and baking powder in two or three additions, mixing gently each time.
Pour into the tin
Pour the batter into a 24cm cake tin that has been buttered and floured, or sprayed with non-stick baking spray.
Bake
Bake for approximately 40 minutes.
Fill with Nutella
Once the cake has cooled completely, slice it in half horizontally and spread a thin layer of Nutella over the bottom layer.
Decorate and serve
Place the top layer back on, spread a generous layer of Nutella over the surface, and finish with a sprinkle of desiccated coconut for decoration!
Coconut, Nutella & Mint Cake
In Reggio Emilia, this coconut, Nutella and mint cake is something of a local classic — the kind of cake that always shows up at birthday parties or a relaxed evening with friends, because it wins everyone over at the very first bite. It's wonderfully simple to make, yet incredibly indulgent. The fresh contrast of mint, the sweetness of coconut, and the creamy richness of Nutella make it truly irresistible. If you love the flavour of After Eight chocolates, this cake will absolutely win you over — and chances are it'll become one of your go-to recipes for every occasion.
Ingredients
- 1 small pot (125g) coconut yogurt
- 2 pots all-purpose flour
- 2 pots desiccated coconut or shredded coconut
- 1½ pots mint syrup
- 1 pot sugar
- 2 eggs
- 1 pot sunflower oil
- 1 sachet (16g) baking powder
- Nutella, to taste
- Desiccated coconut, to taste
Instructions
- 1. Preheat your oven to 180°C (350°F) in static (conventional) mode.
- 2. Beat the eggs with the sugar until the mixture is pale, light and fluffy.
- 3. Reduce the speed and gradually pour in the sunflower oil in a thin, steady stream, then add the coconut yogurt.
- 4. Still on low speed, pour in the mint syrup and mix until fully combined.
- 5. Add the desiccated coconut and stir until fully incorporated into the batter.
- 6. Gradually fold in the sifted all-purpose flour and baking powder in two or three additions, mixing gently each time.
- 7. Pour the batter into a 24cm cake tin that has been buttered and floured, or sprayed with non-stick baking spray.
- 8. Bake for approximately 40 minutes.
- 9. Once the cake has cooled completely, slice it in half horizontally and spread a thin layer of Nutella over the bottom layer.
- 10. Place the top layer back on, spread a generous layer of Nutella over the surface, and finish with a sprinkle of desiccated coconut for decoration!