Name: Chocolate-Coconut Cake Pan Cake with Peanut Butter Swirl
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: Cooking spray -; Unsweetened coconut flakes - ½ cup; All-purpose flour - 1 ½ cups; Cold water - 1 cup; White sugar - 1 cup; Canola oil - ⅓ cup; Unsweetened cocoa powder - ¼ cup; Cider vinegar - 1 tablespoon; Vanilla extract - 1 teaspoon; Baking soda - 1 teaspoon; Salt - ½ teaspoon; Espresso powder - ½ teaspoon; Creamy peanut butter - 5 tablespoons

Ingredients for - Chocolate-Coconut Cake Pan Cake with Peanut Butter Swirl

1. Cooking spray

2. Unsweetened coconut flakes ½ cup

3. All-purpose flour 1 ½ cups

4. Cold water 1 cup

5. White sugar 1 cup

6. Canola oil ⅓ cup

7. Unsweetened cocoa powder ¼ cup

8. Cider vinegar 1 tablespoon

9. Vanilla extract 1 teaspoon

10. Baking soda 1 teaspoon

11. Salt ½ teaspoon

12. Espresso powder ½ teaspoon

13. Creamy peanut butter 5 tablespoons

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.