Coconut Cake with Nutella Filling and Vanilla Buttercream

Naked Cakes are so fun! You can do so many variations of flavors, flowers, decor, and the “naked” frosting look gives a rustic element to the cake. I added edible gold foil on the sides, which was fun to play around with and gave the cake a unique and elegant look.

Yield: 24 slices

(I made this cake very small so I halved the recipe and took the temperature down to 300 to make sure it bakes thoroughly without burning)


  • 3 and 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1 and 1/2 cups unsalted butter, softened to room temperature
  • 2 cups granulated sugar
  • 5 large eggs, at room temperature
  • 1 Tablespoon vanilla extract
  • 1 and 3/4 cups buttermilk
  • 3 tablespoons of coconut flakes


  1. Preheat oven to 350°F (177°C). Grease and lightly flour your baking pans.
  2. Make the cake: Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On medium-high speed, add 1 egg at a time, beating well after each addition. Beat in the vanilla extract. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
  3. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix this batter. The batter will be smooth, velvety, and slightly thick.
  4. Bake for around 25-26 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.

Vanilla Buttercream Frosting:

  • 1 cup salted butter softened
  • 1 1/2 teaspoons vanilla
  • 3 cups powdered sugar
  • 3-4 tablespoons heavy whipping cream


In a bowl, Mix the butter until it’s soft and there are no clumps. Add in the vanilla and heavy whipping cream. Mix in the sugar slowly—adding it a 1/2 cup at a time and taste the frosting, I don’t like my frosting to be too sweet so I add less than what is called for).



One Comment Add yours

  1. Andrew says:

    One of my friends brought 2 slices of this over for me and our other friend to try. I ate both slices.


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