Chocolate-Coconut Cake Pan Cake with Peanut Butter Swirl recipe

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Ingredients

cooking spray
½ cup unsweetened coconut flakes
1 ½ cups all-purpose flour
1 cup cold water
1 cup white sugar
⅓ cup canola oil
¼ cup unsweetened cocoa powder
1 tablespoon cider vinegar
1 teaspoon vanilla extract
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon espresso powder
5 tablespoons creamy peanut butter

Nutrition Info

371.2 calories
carbohydrate: 47.8 g
cholesterol: : -
fat: 18.8 g
fiber: 3.1 g
protein: 5.9 g
saturatedFat: 5.3 g
servingSize: -
sodium: 353.5 mg
sugar: 26.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a round cake pan with cooking spray.

  2. Spread coconut flakes onto a baking sheet and bake until golden and toasted, 7 to 8 minutes. Set aside to cool. Keep oven on.

  3. Combine flour, water, sugar, oil, cocoa powder, vinegar, vanilla extract, baking soda, salt, and espresso powder in a stand mixer fitted with the paddle attachment. Start mixing on low speed for 1 minute, then increase to medium speed for 2 to 3 minutes. Fold in coconut flakes. Pour batter into the prepared cake pan.

  4. Warm peanut butter in the microwave for 30 seconds. Whip by hand until very smooth. Return to the microwave for another 30 seconds if necessary. Drop 5 \"globs\" of peanut butter on the batter. Swirl across the top using a spoon or knife.

  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

Recipe Yield

1 9-inch cake

Recipe Note

This is a \"cake-pan\" cake, otherwise known as a \"wacky\" or \"crazy\" cake, developed during the Great Depression when eggs, milk, and butter were very hard to come by. Try this version with peanut butter swirl and toasted coconut!

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