Chocolate-Coconut Cake with Peanut Butter Recipe

Chocolate-Coconut Cake with Peanut Butter Recipe

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.

Preparation: 10 minutes
Cooking: 45 minutes
Total: 55 minutes

Serves:

Ingredients

  • cooking spray
  • ½cupunsweetened coconut flakes
  • cupsall purpose flour
  • 1cupcold water
  • 1cupwhite sugar
  • cupcanola oil
  • ¼cupunsweetened cocoa powder
  • 1tbspcider vinegar
  • 1tspvanilla extract
  • 1tspbaking soda
  • ½tspsalt
  • ½tspespresso powder
  • 5tbspcreamy peanut butter

Instructions

  1. Preheat the oven to 350 degrees F. Grease a round cake pan with cooking spray.

  2. 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.

  3. 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.

  4. Start mixing at low speed for 1 minute, then increase to medium speed for 2 to 3 minutes. Fold in the coconut flakes.

  5. Pour the batter into the prepared cake pan.

  6. 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.

  7. Drop 5 “globs” of peanut butter on the batter. Swirl across the top using a spoon or knife.

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

  9. 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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