Prep 0 mins
Cook 0 mins
- 1⁄2 lb unsalted butter
- 2 cups sugar
- 2 teaspoons vanilla extract
- 4 large eggs
- 2 cups cake flour (minus 1 tablespoon)
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 2⁄3 cup sour cream
- 3⁄4 cup coarsely chopped hazelnuts
- 3⁄4 cup shredded coconut
- 2 teaspoons cinnamon
- 1 tablespoon unsweetened cocoa powder
- 1 cup confectioners' sugar
- 1 tablespoon Frangelico liqueur (or 1 teaspoon almond extract)
- 1 teaspoon unsweetened cocoa powder
- Preheat oven to 325ºF and set oven rack in middle level.
- Butter and flour a 10 inch Bundt pan.
- Beat the butter with the sugar and vanilla until light; about 4 minutes.
- Add the eggs, one at a time, beating well after each addition.
- In another bowl, combine the flour with the baking soda, 1 Tablespoon cocoa, cinnamon and salt and stir well to mix.
- Combine the hazelnuts and coconut and add a tablespoon of the flour mixture and rub between palms of hands to coat well.
- Add the flour mixture alternately with the sour cream to the butter and egg mixture, beginning and ending with the flour.
- Stir in the hazelnuts and coconut.
- Pour the batter into the prepared pan and smooth top of batter.
- Bake the cake about 45 to 50 minutes, until a toothpick inserted in the center of the batter comes out clean.
- Cool on a rack for about 15 minutes, then invert a rack on the pan and invert to remove the cake.
- Finish cooling completely at room temperature.
- Mix the 1 cup of Confectioners sugar with the Frangelico Hazelnut Liqueur or almond extract and enough water to make an icing that can be drizzled on the cake; divide the mixture in half and add the 1 teaspoon of cocoa powder to one half of the mixture (Add additional water to the cocoa mixture if the addition of cocoa made it too thick to drizzle).
- Drizzle alternately the white and brown icings over the cake; let the icing set and dust the cake with additional powdered sugar (Will look like an avalanche on a snow covered mountain).
- If you have a real sweet tooth, you can serve the cake with a scoop of chocolate chip ice-cream which is nice on a warm summers day; on a cool day or Winter Holiday you might use a dollop of sweetened whipped cream flavored with the Frangelico Liqueur.
This is a fabulous cake! I love the cinnamon - cocoa combination and the fragrance of the hazelnuts. I did take a few liberties with the recipe: I scaled it to half-size because my oven is small. I was going to use both hazelnuts and coconut as listed, but when preparing to make the cake I mistakenly roasted twice as many hazelnuts as I needed, so did not use coconut. I also did not make any topping. We are having this as a sort of rich coffeecake. I just can't get over how good it is. Thank you very much for this recipe.