Cakes

Coconut green cake, nutella and mint

Name: Coconut green cake, nutella and mint
Prep time: PT30 minM
Cook time: PT40 - 50 minM
Total time: 70 min
Yield: 24cm pan
Cuisine: Italian
Ingredients: 1 x 125g jar coconut yogurt; 2 jars of 00 flour; 2 jars of coconut flour or rapé coconut; 1 1/2 jars mint syrup; 1 jar of pumpkin; 2 eggs; 1 jar of seed oil; 1 sachet (1 TBSP) of baking powder; Nutella to taste; Rapé coconut to taste

February 05, 2026 8 min read

Ingredients at a glance

1 x 125g jar coconut yogurt

2 jars of 00 flour

2 jars of coconut flour or rapé coconut

1 1/2 jars mint syrup

1 jar of pumpkin

2 eggs

1 jar of seed oil

1 sachet (1 TBSP) of baking powder

Nutella to taste

Rapé coconut to taste

Prep 30 min

Cook 40 - 50 min

Servings 24cm pan

Difficulty Easy

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In Reggio Emilia, green coconut, Nutella and mint cake is a bit of a classic. It’s one of those cakes you often find at birthday parties or shared with friends, because everyone loves it from the first bite. It’s really easy to make, but at the same time super indulgent, thanks to the fresh mint flavor, the sweetness of coconut and the creaminess of Nutella, a combination that’s simply irresistible. And if you love After Eight ice cream, you’re definitely going to love this cake too, and it might just become one of your go-to recipes for every occasion.

Step 1

Preheat the oven to 180 degrees in static mode.

Step 2

Whip the eggs with the sugar until the mixture is light and fluffy.

Baker's Tip You can use both the planetary and the electric whips.

Step 3

Reduce the speed and add the oil in a thin stream and the coconut yogurt.

Step 4

Always keeping the speed low, also add the mint syrup.

Step 5

Add the coconut flour and stir until fully incorporated.

Step 6

Add, in several steps, the normal flour and baking powder, previously sieved.

Step 7

Pour the dough into a 24cm mould previously buttered and floured or sprayed with detachable spray.

Step 8

Bake for about 20 minutes.

Baker's Tip Check the cooking with a toothpick! The cake will be ready when the toothpick comes out dry

Step 9

Once the cake has cooled, cut it in half and fill it with a thin layer of nutella.

Baker's Tip This step is optional! Often the nutella is only put out and the result is still exquisite! If you really want to exaggerate then do it inside ;).

Step 10

Close the cake, sprinkle a layer of nutella on top and sprinkle with raphe coconut as a decoration!

Coconut green cake, nutella and mint

Prep Time: 30 min

Cook Time: 40 - 50 min

Servings: 24cm pan

Ingredients

1 x 125g jar coconut yogurt
2 jars of 00 flour
2 jars of coconut flour or rapé coconut
1 1/2 jars mint syrup
1 jar of pumpkin
2 eggs
1 jar of seed oil
1 sachet (1 TBSP) of baking powder
Nutella to taste
Rapé coconut to taste

Instructions

1. Preheat the oven to 180 degrees in static mode.
2. Whip the eggs with the sugar until the mixture is light and fluffy.
3. Reduce the speed and add the oil in a thin stream and the coconut yogurt.
4. Always keeping the speed low, also add the mint syrup.
5. Add the coconut flour and stir until fully incorporated.
6. Add, in several steps, the normal flour and baking powder, previously sieved.
7. Pour the dough into a 24cm mould previously buttered and floured or sprayed with detachable spray.
8. Bake for about 20 minutes.
9. Once the cake has cooled, cut it in half and fill it with a thin layer of nutella.
10. Close the cake, sprinkle a layer of nutella on top and sprinkle with raphe coconut as a decoration!