How To Make Chocolate-Coconut Cake with Peanut Butter
With hints of espresso and vanilla, this chocolate and coconut cake makes a moist baked dessert with swirls of creamy peanut butter for a decadent cake-pan.
Serves:
Ingredients
- cooking spray
- ½cupunsweetened coconut flakes
- 1½cupsall purpose flour
- 1cupcold water
- 1cupwhite sugar
- ⅓cupcanola oil
- ¼cupunsweetened cocoa powder
- 1tbspcider vinegar
- 1tspvanilla extract
- 1tspbaking soda
- ½tspsalt
- ½tspespresso powder
- 5tbspcreamy peanut butter
Instructions
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Preheat the oven to 350 degrees F. Grease a round cake pan with cooking spray.
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Spread the coconut flakes onto a baking sheet and bake for 7 to 8 minutes until golden and toasted. Set aside to cool. Keep the oven on.
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Combine the flour, water, sugar, oil, cocoa powder, vinegar, vanilla extract, baking soda, salt, and espresso powder in a stand mixer fitted with the paddle attachment.
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Start mixing at low speed for 1 minute, then increase to medium speed for 2 to 3 minutes. Fold in the coconut flakes.
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Pour the batter into the prepared cake pan.
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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.
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Drop 5 “globs” of peanut butter on the batter. Swirl across the top using a spoon or knife.
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Bake in the oven for about 35 minutes until a toothpick inserted into the center comes out clean.
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Serve and enjoy.
Nutrition
- Calories: 377.00kcal
- Fat: 19.41g
- Saturated Fat: 5.07g
- Trans Fat: 0.04g
- Monounsaturated Fat: 9.37g
- Polyunsaturated Fat: 4.28g
- Carbohydrates: 48.32g
- Fiber: 2.99g
- Sugar: 26.57g
- Protein: 5.54g
- Sodium: 255.57mg
- Calcium: 14.63mg
- Potassium: 153.70mg
- Iron: 1.83mg
- Vitamin C: 0.08mg
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