Coconut Fudge Swirl Cake with Nutella and Cream Cheese
A tender coconut cake with Nutella swirled throughout, topped with coconut cream cheese frosting and silky chocolate drizzle. The combination of tropical coconut with hazelnut-chocolate creates a sophisticated dessert perfect for potlucks, celebrations, or when you want an impressive homemade cake. This version stands out with the dual swirl technique and balanced frosting that's not overly sweet.
Ingredients
- 1 ⅓ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup coconut milk
- 1 teaspoon coconut extract
- ½ cup butter, softened
- 1 cup sugar
- 2 eggs
- ¼ cup Nutella hazelnut spread
- ½ 8-ounce package cream cheese, softened
- ¼ cup butter, softened
- ½ teaspoon coconut extract
- 2 cup powdered sugar
- 2 tablespoon coconut milk
- ½ cup sweetened flaked coconuttoasted coconut flakes1:1texture enhancement
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- ¼ cup chocolate chips
- 1 tablespoon heavy cream
Instructions
- 1
Preheat oven to 350F and spray an 8x8 baking pan with baking spray.
- 2
Sift flour, baking powder, and salt together in a large bowl.
- 3
In another large bowl, beat together softened butter and sugar until combined.
- 4
Add eggs one at a time, beating until light and fluffy.
- 5
Stir in coconut extract.
- 6
Stir in flour mixture until thoroughly combined.
- 7
Pour batter into prepared pan and spread evenly.
- 8
Drop a tablespoon of Nutella on each corner, then swirl throughout the batter with a knife.
- 9
Bake for 30 to 35 minutes until a toothpick comes out clean.
- 10
Cool for 15 minutes in the pan.
- 11
While cake bakes, beat cream cheese, butter, and coconut extract until smooth.
- 12
Add powdered sugar and mix well.
- 13
Stir in coconut milk gradually until desired consistency is reached.
- 14
Fold in flaked coconut.
- 15
Spread frosting evenly over cooled cake.
- 16
Combine chocolate chips and heavy cream in a microwave-safe bowl.
- 17
Microwave in 30-second intervals, stirring between each, until melted and smooth.
- 18
Drizzle chocolate over frosted cake with a spoon.
Tips
For clean frosting swirls over the batter, use a thin knife and drag in one direction only. Nutella should be slightly soft but not warm.
Add coconut milk to frosting very gradually - start with 1 tablespoon and increase by teaspoons to avoid making it too thin.
Let the chocolate ganache cool for 2-3 minutes before drizzling so it sets with clean lines rather than running off the cake.
Good to Know
Cover and refrigerate up to 4 days. The frosting contains cream cheese, so do not leave unrefrigerated for more than 2 hours.
Cake layers can be baked 1 day ahead and wrapped tightly. Frosting can be made 2 days ahead. Assemble and frost the day of serving or up to 1 day ahead.
Serve at room temperature or chilled. Slice with a warm, wet knife for clean edges. Pairs well with coffee, tea, or milk.
Common Mistakes
Do not overmix the batter after adding flour to avoid a dense, tough cake.
Do not use cold cream cheese and butter for frosting to avoid lumps.
Do not microwave chocolate on high power to avoid seizing it.
Do not add all frosting milk at once to avoid runny frosting requiring re-beating with powdered sugar.
Substitutions
Dairy-Free Swaps
General Alternatives
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FAQ
Can I use a different pan size?
Yes, but adjust baking time. An 8x8 inch square pan holds the batter at the right thickness for 30-35 minutes. A 9-inch round cake will bake in 25-30 minutes. A 9x13 rectangle will need 20-25 minutes. Check with a toothpick for doneness.
What if my frosting is too thin?
Stop adding milk and beat in 1/4 cup more powdered sugar at a time. If too thick, whisk in 1 teaspoon of milk and stir until creamy. Temperature matters: work in a cool kitchen and ensure butter and cream cheese are room temperature.
Can I freeze this cake?
Yes. Wrap the unfrosted cooled cake tightly in plastic wrap and foil. Freeze up to 2 months. Thaw at room temperature for 2-3 hours. Frost after thawing. Frosted cake does not freeze well due to the cream cheese component.