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
Preparation
Preheat the oven to 350 degrees F. Grease a round cake pan with cooking spray.
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.
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.
Start mixing at low speed for 1 minute, then increase to medium speed for 2 to 3 minutes. Fold in the coconut flakes.
Pour the batter into the prepared cake pan.
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.
Bake in the oven for about 35 minutes until a toothpick inserted into the center comes out clean.
Serve and enjoy.
