Coconut Nutella Bundt Cake Recipe

Name: Coconut Nutella Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups Cake Flour; 1/2 teaspoons Kosher Salt; 1 cup Butter, Room Temperature; 2-1/2 cups Sugar; 6 whole Eggs; 2 teaspoons Vanilla Extract; 1 teaspoon Coconut Extract; 1 cup Whole Milk; 2 cups Sweetened Flaked Coconut, Packed; 1-1/2 cup Nutella, Divided; Powdered Sugar, Optional Garnish

Servings: persons

3 cups Cake Flour
1/2 teaspoons Kosher Salt
1 cup Butter, Room Temperature
2-1/2 cups Sugar
6 whole Eggs
2 teaspoons Vanilla Extract
1 teaspoon Coconut Extract
1 cup Whole Milk
2 cups Sweetened Flaked Coconut, Packed
1-1/2 cup Nutella, Divided
Powdered Sugar, Optional Garnish

1
Preheat oven to 350u00b0F. Generously butter a 12-cup Bundt pan; dust pan with flour. Or douse it in non-stick spray with flour, like Pam.
2
Stir 3 cups of cake flour and salt in a medium bowl to blend. Set aside.
3
Beat butter in a large bowl until fluffy. Gradually add 2 1/2 cups sugar, beating until well blended. Beat in eggs 1 at a time, then add both extracts.
4
Beat in the flour mixture in 4 additions alternately with 1 cup milk in 3 additions. Fold in the 2 cups flaked coconut.
5
Transfer batter to the prepared pan. In heaping tablespoons, drop 3/4 cup of the Nutella onto the top of the batter. Using a long knife swirl the batter and the Nutella to marble it. Smooth the top.
6
Bake cake until top is golden brown and tester inserted near center comes out clean, about 1 hour 10 minutes. Check the cake about 30 minutes in to see if the top is browning. If so, cover with tin foil. When it's done, cool cake in the pan for 5 minutes. Turn cake out onto rack; cool completely.
7
Heat up the remaining 3/4 cup Nutella in the microwave to loosen it. Spread over the cool cake. Dust with powdered sugar.
8
* Original recipe called for coconut milk, feel free to give it a try. Don't use light coconut milk though!

1187

kcal

Calories

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 cups Cake Flour, 1/2 teaspoons Kosher Salt, 1 cup Butter, Room Temperature, 2-1/2 cups Sugar, and more.

Yes, Coconut Nutella Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Nutella Bundt Cake

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