Best Chocolate Coconut Cake Pan Cake With Peanut Butter Swirl Recipes

PEANUT BUTTER-CHOCOLATE-COCONUT LAYER CAKE

Steps:

• For the cake: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Butter two 9-inch round cake pans, and line the bottom of each with a round piece of parchment. Sift together the flour, baking powder, salt and baking soda onto a piece of parchment or into a large bowl.
• Beat the butter, brown sugar, peanut butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until the mixture is light and creamy, about 5 minutes. Scrape down the side of the bowl as needed. Add the eggs, 1 at a time, beating well after each addition. Continue beating until the mixture is light and creamy, about 2 minutes. Beat in the vanilla. Reduce the mixer speed to medium-low, and add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour. Beat until just combined.
• Divide the batter evenly between the prepared cake pans. Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let the cakes cool in the pans for a few minutes, then transfer them to a cooling rack to cool completely. Invert each onto a cooling rack, and remove the parchment. (The cakes can be stored at room temperature, wrapped in plastic wrap, for 1 day.)
• For the filling: Spread the coconut out on a baking sheet, and bake at 350 degrees F until golden and toasted, about 8 minutes.
• Put the chocolate and butter in a medium bowl, microwave for 1 minute, stir until smooth and pour into a large bowl. Add the cocoa powder, vanilla and salt, and mix with an electric mixer on low speed until combined. Continue to mix on low speed, adding the sugar a cup at a time and alternating with additions of the milk. Increase the mixer speed to medium-high, and mix until smooth. (If not being used immediately, the filling can be refrigerated in an airtight container for up to 3 days; let it come to room temperature and mix on medium-high until smooth.)
• To assemble: Slice each cake in half, for a total of 4 rounds. Spread the peanut butter on 3 of the rounds, dividing evenly. Sprinkle 2 tablespoons of toasted coconut on each of the 3 rounds. Put 1 round, peanut butter-and-coconut-side up, on a cake stand or serving platter, and spread about 1/2 cup of the chocolate filling on top, leaving about a 1/2-inch border all around. Repeat with 2 more layers of cake and filling. Place the last cake round (without the peanut butter and coconut) on top.
• For the frosting: Put the remaining 1 1/2 cups of the filling in a large bowl, add the cream and beat with an electric mixer on medium-high speed until medium peaks form. Frost the cake and sprinkle the top with the remaining toasted coconut. Refrigerate the cake until it sets up (this makes it possible to cut neat slices), at least 4 hours up to overnight. Serve chilled or at room temperature.

SWIRLED PEANUT BUTTER CHOCOLATE CAKE

Steps:

• In a large bowl, beat the sugar, water, oil, vinegar and vanilla. Combine the flour, cocoa, baking soda and salt; gradually beat into oil. Pour into a greased 13x9-in. baking pan., In another bowl, beat the cream cheese, peanut butter, 1/3 cup sugar, egg and salt until smooth. Stir in chocolate chips. , Drop by tablespoonfuls over cake batter; cut through batter with a knife to swirl the peanut butter mixture. Sprinkle with pecans and remaining sugar., Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack before cutting. Refrigerate leftovers.

PEANUT BUTTER SWIRL CHOCOLATE CAKE

Steps:

• 1. Grease and flour an 8-inch square baking pan. Heat oven to 350° degree F.
• 2. Beat peanut butter and butter together. Beat in brown sugar until light; add eggs and vanilla and beat until blended. Combine flour, baking powder, and salt. Slowly beat in about 1/3 of the flour mixture and half of the milk. Repeat additions, ending with remaining flour. Beat just until blended.
• 3. Measure about 1 cup of the batter into a small bowl. Spread half of the remaining light batter into prepared pan. Into the reserved batter, stir in melted chocolate until well blended. Drop chocolate batter onto the light batter; spread over the light batter. Spoon remaining light batter over the chocolate layer; spread carefully. Using a small spatula or butter knife, swirl the batter to create a marble effect. Bake for 25 to 30 minutes. Cool in a pan on rack for 15 minutes. If desired, turn out of pan onto a serving plate and cool completely, or leave in pan and cool completely.
• 4. Frosting: Heat water, butter, and chocolate, stirring until chocolate and butter are melted and mixture is smooth. Add vanilla, blending well. Sift 2 cups of the confectioners' sugar; stir the mixture and beat to spreading consistency, adding more sifted confectioners as needed.

PEANUT BUTTER-CHOCOLATE SWIRL BUNDT CAKE

Steps:

• Heat oven to 350°F. Spray 9- or 10-inch fluted tube cake pan with cooking spray.
• In large bowl, mix flour, sugar, baking powder, baking soda and salt. Add peanut butter and 3/4 cup of the buttermilk. Beat on medium-high speed until smooth and creamy, scraping bowl as needed.
• In separate bowl, mix remaining 1/2 cup buttermilk with the eggs and vanilla. Add to peanut butter mixture in 3 additions, mixing after each.
• Scoop out approximately 1 cup of the peanut butter cake batter into medium bowl. Add melted chocolate; mix until combined.
• Spoon one-third of the peanut butter cake batter into cake pan. Spoon the chocolate-peanut butter cake batter on top, and then top with the remaining peanut butter cake batter. Use a knife to gently swirl batters together.
• Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pan; remove to cooling rack to cool completely.
• To make glaze, place chocolate in small bowl. Microwave cream in small microwavable bowl uncovered on High just until hot, then pour over the chocolate. Let stand 5 minutes; stir until smooth. Drizzle over cooled cake; let stand 20 minutes to set.