COCOA COCONUT AND NUTELLA BUNDT CAKE, a breakfast or snack sweet to make in little time, simple and tasty, fragrant, soft sweet without butter and oil.
A cocoa coconut and Nutella bundt cake is always a pleasure, don’t you think? A mix of fragrances and flavors that go well together, it’s great for both breakfast and snacks.
Today I made this cocoa coconut and Nutella bundt cake for a snack; the days are getting longer, the sun is out, and coconut reminds me of summer days, a real pleasure for me at least.
I love the smell of coconut, it announces the arrival of summer, it has a fresh scent and a really pleasant taste for the palate, if you don’t like it you can just remove it from the recipe.
It was very well liked at home, light and tasty, without butter and oil except for a few teaspoons of Nutella that you can replace with a lighter spread, perhaps lactose-free.
The bundt cake is the ideal sweet for the whole family’s breakfast and snack; you need to find the right compromise to please everyone, so I thought of cocoa, Nutella, and coconut.
But you can vary according to your needs and HERE you can find many more if you don’t want the classic cake, you can opt for a nice pistachio shortcrust bundt cake HERE
Follow me in the kitchen today there is the cocoa coconut and Nutella bundt cake!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 6-8
- Cooking methods: Oven
- Cuisine: Italian
- Energy 131.18 (Kcal)
- Carbohydrates 23.03 (g) of which sugars 11.80 (g)
- Proteins 4.02 (g)
- Fat 4.00 (g) of which saturated 2.87 (g)of which unsaturated 0.92 (g)
- Fibers 2.07 (g)
- Sodium 31.12 (mg)
Indicative values for a portion of 40 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 eggs
- 1/4 cup sugar
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 3 tablespoons unsweetened cocoa powder
- 1/4 cup shredded coconut
- 1 tablespoon Nutella®
Instructions
For a 8-9 inch mold, double the ingredients
Beat the eggs with the sugar until they double in volume.
Add the sifted flour with baking powder and cocoa, and a tablespoon of shredded coconut a little at a time, continuing to beat.
Grease and flour an 18 cm bundt mold; for a 20 cm mold use at least 3 eggs.
Pour half of the mixture, add spoonfuls of Nutella, and cover with the remaining shredded coconut.
Add the rest of the mixture, bake in a preheated convection oven at 350°F and cook for 20 minutes.
Always perform a skewer test before removing from oven.
Bon appétit
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