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. I came up with this recipe when I was contacted by Cocozia to try their organic coconut water. Of course, they wanted me to review it based on drinking it, so funny that I instantly thought of a handful of recipes to make with it (a few more to come). This recipe is great, and everyone who tried it loved it. I did notice a difference in the batter of this recipe with 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.
Product review of Cocozia 100% Organic Coconut Water to will be posted Friday, January 10th.
- Cake Ingredients
- 1 Devil’s Food Cake Mix, I like Duncan Hines
- (Just use the mix, don’t not follow the directions on the back)
- 4 eggs
- ¾ cup coconut water, Cocozia 100% Organic Coconut Water
- ¾ cup canola oil
- 1 package of JELL-O Almond Joy instant vanilla pudding
- Swirl & Topping Ingredients
- ¾ cup brown sugar
- 1 cup sweetened coconut
- 2 teaspoons of cinnamon
- ½ cup sliced or slivered almonds
Preheat oven to 350; grease 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 ½ of the sugar mix over the cake in the pan.
Pour the remaining batter on and sprinkle with remaining sugar. And swirl with 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.
Kids review: Chocolate coffee cake!? It was a winner from the moment they saw it.