Chocolate-Coconut Cake Pan Cake with Peanut Butter Swirl

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

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.

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

Categories

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