Ingredients for - Chocolate-Coconut Cake Pan Cake with Peanut Butter Swirl
How to cook deliciously - Chocolate-Coconut Cake Pan Cake with Peanut Butter Swirl
1. Stage
Preheat the oven to 350 degrees F (175 degrees C). Grease a round cake pan with cooking spray.
2. Stage
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. Stage
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. Stage
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. Stage
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
