John Myers
Nutella Coconut Cake
The perfect nutella coconut cake recipe with a picture and simple step-by-step instructions.
- 50 g Gem almonds
- 3 Eggs
- 250 ml Cream
- 250 g Cane sugar
- 1 Pck. Vanilla sugar
- 250 g Flour
- 0,5 Pck. Baking powder
- 5 Eßl Milk
- 200 g Nutella
- 50 g Desiccated coconut
- Brush the gugelhupfform with butter and sprinkle with breadcrumbs.
- Separate the eggs. Beat the cream with the mixer until half-stiff. Add the cane sugar and vanilla sugar and mix thoroughly with the mixer and gradually pour in the egg yolks and stir.
- Mix the flour and baking powder and fold into the cream mixture with a cake scraper, alternating with the milk. Beat the egg whites until stiff and fold into the mixture.
- Fold the almonds into a third of the mixture, the Nutella and desiccated coconut into the rest of the mixture.
- First fill the Nutella coconut mixture into the Gugelhupf pan, then the almond mixture.
- Bake in the preheated oven on the second rack from below at 170 ° C (top and bottom heat) for about 65 minutes. Then remove from the oven and let cool for about 15 minutes. Turn out onto a grid and let cool down.
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