I remember breaking one, and I’ve been making free-form loaves of bread lately, so I guess it hadn’t really clicked. Crazy stuff. Luckily I found a bundt pant and doubled the baking soda called for to poof it up a little more. I think it turned out pretty well. No ill effects or anything.
It’s not too coconut-y, but I really don’t think something can ever contain too much coconut.
If you like nutella or other chocolate hazelnut combos, you’ll probably like this cake. I should have saved some for my landlady. She loves cake.
I just did an easy glaze once it cooled off and mixed in some toasted almonds and coconut. You probably don’t want to serve this as a breakfast quick bread. With the icing it fell into Dessert Land pretty quickly (marshmallow pillows). Oh, and I put chocolate syrup over it before the icing.
Almond Joy Nutella Cake
1 C milk
1 whole egg
1 t vanilla extract
1 t toffee/butterscotch extract
3 T chocolate syrup
1/2 C nutella
3/4 C brown sugar
3 C flour
2 T baking soda
1/4 C cocoa powder
1 C coconut flakes, toasted
Mix together all of the wet ingredients, then add in the dry ingredients.
Bake at 350 F for 50-55 minutes.
Bundt Cake Glaze / Icing
¼ C melted butter
2 C powdered sugar
2 T milk
½ t vanilla extract
Mix them all together. TA DA. You are done.
I added in some extra toasted almonds and coconut.