Chocolate-Coconut Cake Pan Cake with Peanut Butter Swirl

Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease a round cake pan with cooking spray.

Step 2
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 3
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 4
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.

Step 5
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.