Coconut and Nutella cake a quick and tasty recipe

Cake with coconut and Nutella: this combination is among the most delicious, this dessert has a very soft consistency remains moist inside, it is very easy to make as all the ingredients must be added gradually in a container and then simply mixed with a whisk. It is perfect for a snack and breakfast, is much loved by children and is suitable for those who are not very experienced in making sweets, as it is really difficult to make mistakes!

Ingredients for a 22 cm mold

• 3 eggs
• 150 grams of sugar
• 75ml of seed oil
• 150 grams of flour 00
• 150 grams of coconut flour
• 150 ml of milk
• 1 sachet of baking powder
• a few tablespoons of Nutella

Preparation: 10 minutes Cooking: 40 minutes Execution: Easy

Watch the video recipe of Cake with coconut and Nutella

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How to prepare the coconut and nutella cake simple and quick

Put the eggs and sugar in a large container, whip until the volume has doubled, then gradually add all the other ingredients, starting with the peanut oil, pouring it slowly.and continuing to whip the eggs, when the oil is incorporated, add the flour and then the coconut flourwhip again and finally add the glass of milk with the sachet of baking powder dissolved inside.

mount a few minutes. At this point, butter and flour the hinged pan, slide off the excess flour, cut a circle of baking paper the same size as the pan and put it on the bottom, pour the dough into the pan, put a few spoonfuls of Nutella in a way uniform throughout the cake (during cooking the nutella will fall inside the cake).

Bake at 180 degrees for 30-40 minutes by placing a sheet of aluminum foil on the cake so as not to burn the surface of the cake, and removing it only in the last 5-8 minutes of cooking. Test it with a toothpick, if the dough is still raw inside, then continue cooking for a few more minutes, always paying attention not to burn the surface ... after 40 minutes your Coconut and Nutella cake is ready ...ENJOY YOUR MEAL!!! Sprinkle with powdered sugar. Preserve in a glass splash. It keeps 2-3 days!

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WINE PAIRING: Recommended wine: chocolate and coconut are sweet and fatty, for this reason a white wine with a fresh taste such as Malvasia di Lipari is recommended to rebalance the flavors. Alternatively, a combination with Sicilian Marsala or even a sweet Moscato Spumante wine, in good harmony with chocolate.

For wine pairings I have consulted the site in most cases: vinacciolo.it