Zucchini Coconut Cake

Zucchini Coconut Cake

1
Kendra 0

"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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Ingredients

2 h servings 445 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 445 kcal
  • 22%
  • Fat:
  • 25.4 g
  • 39%
  • Carbs:
  • 51.5g
  • 17%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 291 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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. Cool in the pans for 10 minutes before removing to cool completely on wire racks.
  8. Beat cream cheese and butter in a large bowl with an electric mixer until smooth.
  9. Gradually beat confectioners' sugar into cream cheese mixture until frosting is light and fluffy.
  10. Fold 1 cup coconut, 1/2 cup black walnuts, raisins, and vanilla extract into cream cheese frosting.
  11. Spread cream cheese frosting over completely cooled cakes.

Reviews

1

I made this for Thanksgiving and everyone loved it!! Super easy to make :) Thanks!!