Chocolate Coconut Almond Coffee Cake

Do you love the taste of coffee cake? Chocolate and almonds are two of my favorite flavors, so I decided to combine them and create this Chocolate Coconut Almond Coffee Cake.

This chocolate coffee cake is a sweet, moist, light twist on classic coffee cake. The addition of chocolate makes this a rich treat that is perfect for breakfast or dessert.

If you are looking for a simple coffee cake recipe with a twist, this Chocolate Coconut Almond Coffee Cake is the one you will want. It’s easy to make and can be served with coffee or tea.

Recipe Inspiration

To our friends I am known as the coffee cake lady, this all stems from my recipe of the Best Ever Coffee Cake “Shelia’s Coffee Cake” because my mom’s dear friend Shelia made it for us all the time and gave us the recipe.

Since making that “original” coffee cake, I have made several variations, including this Chocolate Almond Coconut Coffee Cake aka Almond Joy Coffee Cake.

Here are a few other variations that we love:

• Caramel Apple Coffee Cake
• Simple Pumpkin Spice Coffee Cake
• Simple Blueberry Coffee Cake {my personal favorite!}

Now I have this light and fluffy chocolate coffee cake – it has everything that a classic coffee cake has like a soft texture and sweet crunchy topping but made easy with chocolate cake mix.

The combination of chocolate, almonds, and coconut makes it taste like an Almond Joy candy bar. It’s a decadent breakfast treat to go with a mug of hot coffee.

Ingredients

• Devil’s Food Cake Mix – I like the Duncan Hines brand.
• Large eggs
• Coconut water
• Canola oil or vegetable oil
• JELL-O Almond Joy instant pudding mix
• Brown sugar
• Sweetened coconut flakes
• Ground cinnamon
• Sliced or slivered almonds

Recipe Steps

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

Mix all the ingredients for the cake in a large mixing bowl with an electric mixer for 7 minutes (this is key to make the pudding set). I love to use my Kitchen Aid stand mixer for this!

Meanwhile, mix together brown sugar, coconut, almonds, and cinnamon in a mixing bowl.

Once the cake is done mixing for 7 minutes, pour half of the cake batter in the prepared pan. Sprinkle 1/2 of the sugar mix over the cake in the pan.

Pour the remaining batter on and sprinkle the rest of the topping over the top of the cake, 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.

Store leftover chocolate coffee cake in an airtight container at room temperature or in the refrigerator. It will keep for several days.

Make this amazing chocolate coffee cake and no one will forget it – it really does remind me of an Almond Joy candy bar but better because you can have it for breakfast – Enjoy! XOXO San

More Favorite Coffee Cake Recipes

• Maple Pecan Coffee Cake 
• Copycat Starbucks Coffee Cake
• Cinnamon Streusel Coffee Cake
• Best Ever Coffee Cake

Don’t forget to pin this to your favorite Pinterest board to save for later!

Print Recipe

5 from 4 votes

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

Cuisine: American

Keyword: chocolate coconut coffee cake, chocolate coffee cake

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 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.

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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