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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