Coconut Cream Vanilla Coffee Cake

Nancy Allen


This cake I came up with this morning and it's a keeper. The cake is soft and the nuts are crunchy with a bit of chocolate in each bite.


★★★★★ 1 vote

20-24 servings
15 Min
1 Hr


  • 1 box
    duncan hines french vanilla cake mix
  • 2 small
    jello instant coconut cream pudding mixes
  • 1 c
  • 1/2 c
    vegetable oil
  • 4
  • 1/2 c
    sour cream

  • 3/4 c
    brown sugar
  • 1 c
    pecans, chopped
  • 3/4 c
    chocolate morsels
  • 1 tsp
    cinnamon, ground

How to Make Coconut Cream Vanilla Coffee Cake


  1. Preheat oven to 350. Combine cake mix and pudding mixes in a bowl and set aside.
  2. Combine water, oil and eggs mix well. then add wet ingredients to dry ingredients and add sour cream and blend until smooth. Set aside.
  3. Combine all topping ingredients. Then pour 1/2 of cake batter into a 10x8 dish or 9x13 can also be used. Sprinkle with 1/2 of topping. pour rest of batter spread to edges and finish with rest of topping.
  4. Bake at 350 for 60 minutes of until center is set and toothpick comes out clean from center of cake. Cool 30 minutes before serving.

Printable Recipe Card

About Coconut Cream Vanilla Coffee Cake

Course/Dish: Cakes
Main Ingredient: Nuts
Regional Style: American
Recipe For: The Best Coffee Cake

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