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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


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


  • 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