Chocolate Coconut Almond Coffee Cake

This Chocolate Coconut Almond Coffee Cake is a sweet, moist, light twist on classic coffee cake. The addition of chocolate makes this a rich treat. Enjoy!

As noted earlier in my blog, I am known to friends, family, and even strangers as the “coffee cake lady”. I make a variety of coffee cakes from my classic Original to Blueberry and several in between. 

This recipe is great, and everyone who tried it loved it. I did notice a difference in the batter of this recipe by using the coconut water vs. regular water as it was thicker. This cake is light, fluffy and has everything that a classic coffee cake needs, sugar, cinnamon a touch of sweetness and a dash of love.

How do you make Chocolate Coconut Almond Coffee Cake?

• Preheat oven to 350; grease a 9×13 metal pan.

• Mix all the ingredients for the cake in a mixer for 7 minutes (this is key to make the pudding set). I love to use my Kitchen Aid mixer for this!
• Meanwhile, mix together brown sugar, coconut, almonds, and cinnamon in a bowl.

• Once the cake is done mixing for 7 minutes, pour half of the batter in the greased 9×13 metal pan. Sprinkle 1/2 of the sugar mix over the cake in the pan.

• Pour the remaining batter on and sprinkle with remaining sugar, swirl in with a knife.

• Place in the oven and bake for 25-35 minutes or until the cake is set and is pulling away from the edges. Let it completely cool so it does not crumble when you cut and serve it.

Maple Pecan Coffee Cake, Copycat Starbucks Coffee Cake, Cinnamon Streusel Coffee Cake, and Best Ever Coffee Cake.

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Chocolate Coconut Almond Coffee Cake

This Chocolate Coconut Almond Coffee Cake is a sweet, moist, light twist on classic coffee cake. The addition of chocolate makes this a rich treat. Enjoy!

Prep Time15 mins

Cook Time20 mins

Total Time35 mins

Course: Breakfast, Dessert

Servings: 12

Calories: 444kcal

Author: Sandra

Ingredients

Cake Ingredients

• 1 Devil’s Food Cake Mix I like Duncan Hines
• 4 eggs
• 3/4 cup coconut water
• 3/4 cup canola oil
• 3.5 ounces JELL-O Almond Joy instant pudding

Swirl & Topping Ingredients

• 3/4 cup brown sugar
• 1 cup sweetened coconut flakes
• 2 teaspoons cinnamon
• 1/2 cup sliced or slivered almonds

Instructions

• Preheat oven to 350; grease a 9x13 metal pan.
• Mix all the ingredients for the cake in a mixer for 7 minutes (this is key to make the pudding set). I love to use my Kitchen Aid mixer for this!
• Meanwhile, mix together brown sugar, coconut, almonds, and cinnamon in a bowl.
• Once the cake is done mixing for 7 minutes, pour half of the batter in the greased 9x13 metal pan. Sprinkle 1/2 of the sugar mix over the cake in the pan.
• Pour the remaining batter on and sprinkle with remaining sugar, swirl in with a knife.
• Place in the oven and bake for 25-35 minutes or until the cake is set and is pulling away from the edges. Let it completely cool so it does not crumble when you cut and serve it.

Nutrition

Calories: 444kcal | Carbohydrates: 52g | Protein: 5g | Fat: 25g | Saturated Fat: 4g | Cholesterol: 54mg | Sodium: 475mg | Potassium: 271mg | Fiber: 2g | Sugar: 35g | Vitamin A: 80IU | Vitamin C: 0.3mg | Calcium: 93mg | Iron: 2.4mg

Kids review: Chocolate coffee cake!? It was a winner from the moment they saw it.

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