How long does it take to make Cold Coconut and Nutella Cake?

About 20 minutes in total: 15 minutes of prep and 5 minutes of cooking.

How many servings does this Cold Coconut and Nutella Cake recipe make?

This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.

Where does this Cold Coconut and Nutella Cake recipe come from?

It was shared by Giorgia Paino on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

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Cold Coconut and Nutella Cake Recipe

Name: Cold Coconut and Nutella Cake Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Ingredients: 100 ml whipping cream; 63 g shredded coconut; a pinch Nutella; 4 pack pavesini biscuits; to taste coffee; to taste sugar

A luscious no‑bake dessert that layers coffee‑soaked pavesini biscuits with a light coconut‑cream and warm Nutella. The tropical coconut and rich hazelnut chocolate create a refreshing treat perfect for any time of day.

Recipe by Giorgia Paino· Structured by ReelsMeals

From: Instagram(view original)

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Prep Time

15 min

Cook Time

5 min

Servings

About this saved recipe

Source-aware card

ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

20 min estimated total time for 4 servings.

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Dessert Cold Dessert Nutella Coconut

Ingredients

0.42 cup whipping cream
2 1/5 oz shredded coconut
a pinch Nutella
4 pack pavesini biscuits
to taste coffee
to taste sugar

Instructions

1
Brew a strong cup of coffee, add sugar to taste if desired, and set aside to cool completely.
2
While the coffee cools, pour the whipping cream into a chilled bowl and whip until soft peaks form.
3
Gently fold the shredded coconut into the whipped cream until the mixture is evenly combined; set this coconut‑cream aside.
4
Prepare a shallow dish of the cooled coffee. Quickly dip each pavesini biscuit into the coffee—just long enough to moisten but not soggy.
5
Arrange the dipped biscuits in a single layer on a serving plate, forming the base of the cake.
6
Spread half of the coconut‑cream mixture over the biscuit layer, smoothing it with a spatula.
7
Place the remaining biscuits on top of the first cream layer, again dipping them briefly in coffee before positioning.
8
Microwave the Nutella for 15‑20 seconds until it becomes pourable, then drizzle it evenly over the second biscuit layer.
9
Cover the Nutella layer with the remaining coconut‑cream, spreading it to the edges.
10
Arrange any leftover biscuits on top if desired, then sprinkle the remaining shredded coconut over the final surface.
11
Cover the assembled cake with plastic wrap and refrigerate for at least 2 hours, or overnight for best texture.
12
Before serving, optionally garnish with a few extra toasted coconut flakes or a drizzle of warm Nutella.

Helpful tips while cooking

AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.

Chill the bowl before whipping

Place the bowl in the refrigerator before adding the whipping cream, then whip to soft peaks.

Briefly dip biscuits

Dip each pavesini biscuit in the cooled coffee only long enough to moisten without becoming soggy.

Refrigerate before serving

Cover the assembled cake with plastic wrap and refrigerate for at least 2 hours.

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