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Ingredients
| eggs: 4 |
| granulated sugar: 2 cups |
| vegetable oil: 1 cup |
| all-purpose flour (unsifted): 2 cups |
| baking soda: 2 tsp |
| ground cinnamon: 2 tsp |
| salt: 1 tsp |
| zucchini squash (grated): 3 cups |
| sweetened flaked coconut meat: 1 1/2 cups |
| black walnuts (chopped): 1 1/2 cups (optional) |
| cream cheese: 1 8oz package (softened) |
| salted butter: 1/2 cup |
| powdered sugar (unsifted): 3 3/4 cups |
| sweetened flaked coconut meat: 1 cup |
| black walnuts (chopped): 1/2 cup (optional) |
| seedless raisins (packed): 1/4 cup (optional) |
| vanilla extract: 1 tsp |
Zucchini Coconut Cake
Credit: AllRecipes
User rating:
"My mom has been making this cake for years using fresh zucchini from the garden. It is a family favorite. It's even great to freeze and bring out when company comes."
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Prep Time
30 min -
Cook Time
30 min -
Servings
24 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Grease 2 9x13-inch baking pans.
- Beat eggs, white sugar, and vegetable oil together until well blended.
- Stir flour, baking soda, cinnamon, and salt into egg mixture until batter is just mixed.
- Fold zucchini, 1 1/2 cups coconut and 1 1/2 cups black walnuts into batter until evenly distributed.
- Divide batter evenly between the prepared baking pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on wire racks.
- Beat cream cheese and butter in a large bowl with an electric mixer until smooth.
- Gradually beat confectioners' sugar into cream cheese mixture until frosting is light and fluffy.
- Fold 1 cup coconut, 1/2 cup black walnuts, raisins, and vanilla extract into cream cheese frosting.
- Spread cream cheese frosting over completely cooled cakes.