Chocolate-Coconut Cake Pan Cake with Peanut Butter Swirl

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!

• Preparation Time: 10 mins
• Cooking Time: 45 mins
• Total Time: 55 mins
• Calories: 371 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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

Step 4

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.

Step 5

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.