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!
- 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
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.
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