Cold Coconut and Nutella Cake

Brew a strong cup of coffee, add sugar to taste if desired, and set aside to cool completely.

While the coffee cools, pour the whipping cream into a chilled bowl and whip until soft peaks form.

Gently fold the shredded coconut into the whipped cream until the mixture is evenly combined; set this coconut‑cream aside.

Prepare a shallow dish of the cooled coffee. Quickly dip each pavesini biscuit into the coffee—just long enough to moisten but not soggy.

Arrange the dipped biscuits in a single layer on a serving plate, forming the base of the cake.

Spread half of the coconut‑cream mixture over the biscuit layer, smoothing it with a spatula.

Place the remaining biscuits on top of the first cream layer, again dipping them briefly in coffee before positioning.

Microwave the Nutella for 15‑20 seconds until it becomes pourable, then drizzle it evenly over the second biscuit layer.

Cover the Nutella layer with the remaining coconut‑cream, spreading it to the edges.

Arrange any leftover biscuits on top if desired, then sprinkle the remaining shredded coconut over the final surface.

Cover the assembled cake with plastic wrap and refrigerate for at least 2 hours, or overnight for best texture.

Before serving, optionally garnish with a few extra toasted coconut flakes or a drizzle of warm Nutella.