Zucchini Coconut Cake
Serves: 4
Lilian Bahringer
1 January 1970
Based on User reviews:
57
Spice
47
Sweetness
49
Sourness
44
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
4
Eggs2 cups
White Sugar1 cup
Vegetable Oil2 cups
All-Purpose Flour2 tsps
Baking Soda2 tsps
Ground Cinnamon1 tsp
Salt3 cups
Zucchini (grated)1 cup
Sweetened Flaked Coconut1 cup
Butter3.75 cups
Sugar (confectioners')1 cup
Raisin (optional)1 tsp
Vanilla ExtractDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Grease 2 9x13-inch baking pans
3
Beat eggs, white sugar, and vegetable oil together until well blended
4
Stir flour, baking soda, cinnamon, and salt into egg mixture until batter is just mixed
5
Fold zucchini, 1 1/2 cups coconut and 1 1/2 cups black walnuts into batter until evenly distributed
6
Divide batter evenly between the prepared baking pans
7
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes
8
Cool in the pans for 10 minutes before removing to cool completely on wire racks
9
Beat cream cheese and butter in a large bowl with an electric mixer until smooth
10
Gradually beat confectioners' sugar into cream cheese mixture until frosting is light and fluffy
11
Fold 1 cup coconut, 1/2 cup black walnuts, raisins, and vanilla extract into cream cheese frosting
12
Spread cream cheese frosting over completely cooled cakes