Recipe from " Cooking with Paola "
Ingredients for a 20 cm diameter round pan :
- 400 g of RuggeriShop Sweet Paradise Cocoa Mix
- 120 ml of water
- 80g of gluten-free grated coconut
- Nutella to spread on the surface
- grated coconut for decoration
Procedure:
Pour the Cocoa Paradise Cake Mix, the grated coconut and the water into a bowl.
Mix with a whisk until you get a smooth cream. Butter and flour the mold and pour in the mixture. Bake at 170°C for 45 minutes. To check if the cake is cooked, insert a toothpick and make sure it is completely dry. Once baked, let it cool on a rack. Spread Nutella on the surface and sprinkle with grated coconut. Serve!
