Let’s Bake a Cake~

Piece of Coconut Yogurt Cake with Nutella - Beyond the Pasta

La Torta di Stefano ~ Coconut Yogurt Cake with Nutella Frosting

In honor of World Nutella Day, February 5, here is my Coconut Yogurt Cake with Nutella Frosting recipe. In true Italian fashion, this is a dense and not overly sweet cake. The cake’s “sweetness” is based on the Nutella frosting, so the cake itself does not add yet another level of sweetness.

If you’ve never had Nutella before, you are in for a treat. A hazelnut spread with skim milk & cocoa, it has the consistency of a smooth peanut butter, but a “peanut butter” made of hazelnuts and chocolate. Buonissimo!

Nutella - Beyond the Pasta - Mark Leslie

When it comes to Italian indulgences, my first will always be gelato and, right behind it in line, is Nutella. And, given the fact that I cannot find true Italian gelato in America, Nutella, by default, is my #1 Italian indulgence here at home ~ since I can readily find it in the states, even in Alabama.

I learned this Coconut Yogurt Cake recipe from Stefano while I was in Viterbo, Italy. Stefano made it to take with us on a picnic in the woods on Viterbo’s nearby Monte Cimino, where there is a beautiful nature reserve with picnic sites scattered throughout the reserve. You can read about this day, the cake, and our picnic in my book Beyond the Pasta: Recipes, Language & Life with an Italian Family

Coconut Yogurt Cake with Nutella Frosting

For the cake:

1 6-ounce container of Coconut/Pineapple yogurt

4 large eggs

1 1/3 cups sugar

1/3 cup extra virgin olive oil

1/3 cup vegetable oil

2 teaspoons pure vanilla extract

1 1/3 cups coconut flakes, sweetened

2 cups all-purpose flour

2 teaspoons baking powder

Pinch sea salt

*(butter and plain, dried bread crumbs are used to prepare the pan)

For the topping:

1 13-ounce jar Nutella

2 cups, coconut flakes, sweetened

~Preheat oven to 350 degrees. Prepare a 13×9-inch baking pan with butter and bread bread crumbs (just as you would prepare a pan with butter and flour).

~In a large bowl, combine yogurt, eggs, sugar, both oils, vanilla. Mix until well combined. Add the coconut flakes and stir until mixed throughout. Set aside.

~In a medium bowl, sift together flour and baking powder. Add the sea salt to the flour mixture. Add this flour mixture to the egg mixture and stir until it is incorporated.

~Pour the batter into the prepared pan and distribute evenly. Bake for 30 to 35 minutes, or until an inserted toothpick comes out clean.

Coconut Yogurt Cake unfrosted - Beyond the Pasta

~Place the pan on a wire rack to cool. (About 20 – 25 minutes)

Nutella spoonfuls - Coconut Yogurt Cake - Beyond the Pasta

~While the cake is still warm, but not hot to the touch, drop large spoonfuls of Nutella across the top of the warm cake. The heat from the cake with soften the Nutella, making it easier to spread.

Coconut Yogurt Cake frosted - Beyond the Pasta - frosted with Nutella

~Spread the Nutella evenly across the top of the cake.

Coconut on frosting - Beyond the Pasta - Coconut Yogurt Cake with Nutella Frosting

~Sprinkle the top with the coconut flakes.

~Cut into pieces and serve warm or at room temperature. Buonissima~

Buon Appetito~ and bring your family to the table!