Hazelnut and Coffee Cake

Cook time 1 Hour
Servings 8


225gm unsalted butter, room temperature
225gm caster sugar
4 eggs
60ml strong espresso coffee, cooled
225gm self-raising flour
80gm hazelnuts, roughly chopped
¼ cup desiccated coconut

150gm unsalted butter, room temperature
200gm icing sugar, sifted
15ml strong espresso coffee, cooled

To serve
½ cup hazelnuts, toasted, roughly chopped
2 tbsp coconut flakes, toasted
1 tbsp icing sugar

Hazelnut and Coffee Cake


Preheat the oven to 180°C (160° fan-forced). Grease and line the base and sides of two 20cm spring form cake tins.

Beat the butter and sugar together until fluffy and pale. Add the eggs to the mixture, one at a time, mixing well between each addition. Add the coffee to the mixture and stir well. Sift the flour into the mixture, add the hazelnuts and coconut and stir well to combine.

Divide the mixture evenly between the cake tins and smooth the tops with a spatula or palette knife. Place cakes in the oven and bake for 35 to 40 minutes, swapping shelves half way through, or until a skewer comes out clean. Let cakes sit for 5 minutes in tins and then cool cakes on a wire rack.

Meanwhile, to make the buttercream, beat the butter and icing sugar on low speed until fluffy and pale.

Gradually add the coffee and mix well until combined. Once the cakes have completely cooled, spread the buttercream evenly over the top of the two cakes, then place one cake on top of the other. Sprinkle the top of the cake with hazelnuts, coconut and icing sugar. Serve.