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 Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 12
Calories 444kcal
Author Sandra
Ingredients
Cake Ingredients
1Devil’s Food Cake MixI like Duncan Hines
4eggs
3/4cupcoconut water
3/4cupcanola oil
3.5ouncesJELL-O Almond Joy instant pudding
Swirl & Topping Ingredients
3/4cupbrown sugar
1cupsweetened coconut flakes
2teaspoonscinnamon
1/2cupsliced 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.