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Coconut Nutella Fudge Cake – I MUST DO THIS!

So many delicious flavors wrapped up into one moist and beautiful cake!

This is SIN.

This is SIN.

Now, I haven’t actually made this dessert (Nutella is ridiculously expensive in Venezuela) but I’ll figure out a substitute and let you know how it went.


  • 1 cup butter
  • 2 cups sugar
  • 4 eggs
  • 1 cup coconut milk
  • 2 teaspoon coconut extract
  • 2¾ cup flour
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup Nutella

Coconut Cream Cheese Frosting:

  • 1 (8 oz.) package cream cheese, softened
  • ½ cup butter, softened
  • 1 teaspoon coconut extract
  • 4 cups powder sugar
  • 5 Tablespoons coconut milk

Chocolate Ganache Glaze:

  • ⅓ cup chocolate chips
  • 1 Tablespoon heavy cream


Directions for cake:

  1. Preheat oven to 350 degrees F.
  2. Spray 2 nine inch round pans.
  3. Sift together flour, baking powder, salt and set aside.
  4. Beat butter and sugar together for 3 minutes.
  5. Add eggs one at a time and beat and additional minute per egg.
  6. Add coconut extract.
  7. Add four mixture and coconut milk alternatively until all the ingredients are incorporated.
  8. Pour into prepared pans and place dollops of Nutella around the batter and swirl with a knife.
  9. Bake for 25 to 30 minutes.
  10. Invert cakes and cool completely.

Directions for frosting:

  1. Cream butter and cream cheese together until smooth.
  2. Add coconut extract and coconut milk.
  3. Add powder sugar and beat until spreadable consistency. 
  4. Spread frosting over first layer and then stack the next one.
  5. Do the same for the top layer.

Directions for the ganache:

  1. Melt chocolate chips with heavy cream together in microwave for 45 seconds and stir.
  2. Repeat until smooth.
  3. Drizzle over top of cake.

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