Zucchini Coconut Cake

As soon as Zucchini start coming in from the garden-Granny starts making Zucchini Bread. Last summer, a lady at work brought in a Zucchini Bread that had coconut in it-Granny’s doesn’t.

I started thinking about the cake at work and started googling around for Zucchini cake recipes-let me tell you there are tons of them! I finally decided to try this one-I changed it the tiniest bit-but it still turned out great.

Ingredients

Cake

  • 1 cup chopped pecans lightly toasted
  • 2 cups plain flour (all purpose)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup sugar
  • 3/4 cup brown sugar
  • 1/2 cup olive oil
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 1/2 teaspoon vanilla
  • 1 1/2 cups sweetened coconut
  • 2 1/2 cups shredded zucchini (well drained)

Glaze

  • 1/4 cup lime juice
  • 1/3 sugar
  • 1 cup powdered sugar

Zucchini cake

*First-grease bundt pan and preheat oven to 350 (use whatever size of pan you prefer). Mix together flour, baking soda, baking powder and salt-set to the side.

*Mix both sugars and both oils together.

The original recipe called for a full cup of olive oil. I decided to use olive oil and vegetable oil because I thought the olive oil would have too strong of a taste. Even though I decreased the amount-you could still taste the olive oil. So if you don’t like the taste of olive oil-you might want to leave it out and use a full cup of vegetable oil.

*Add eggs mixing well after each. Add vanilla-mix well.

*Mix dry ingredients into mixture until just combined.

Best zucchini cake recipe

*Add zucchini and mix well; add coconut and pecans mix well.

Best zucchini coconut cake

*Pour batter into prepared pan and bake for 45-55 minutes or till done.

Lime glaze

After the cake is baked and cooled you can whip up the glaze. Mix together both sugars-and the lime juice; drizzle over cake.

Recipe for zucchini coconut cake with lime glaze

I loved the cake-the recipe is a keeper. It’s very moist and dense with tons of flavor from the various ingredients.

The lime juice in the glaze really sets off the flavor of the cake. However next time, I think I’ll go with all powdered sugar and leave the regular sugar out-it seemed too gritty-and it cemented the top of my cake plate to the bottom.

Tipper

 

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21 Comments

  1. Nooooo, Miss Cindy I can’t get no sweeter. Krispy Kreme is already threatening to sue me for copyright infringement, Baby Ray’s is trying to get me to swim naked in vats of their BBQ sauce, Dixie Crystals is recruiting me to be their vice president of product development and I’ve even had honeybees winking at me.

  2. Tipper, that cake looks delicious and I know it has to be good with those ingredients!! I might use butter in place of the oil. I like butter.
    You can cut a piece of the cake and wrap it up good and hide it in the fridge and I’ll eat it this weekend! lol
    Ed, are you sure just a pinch of sugar wouldn’t improve you just a little?

  3. You made me very hungry! It looks delicious and I think it is a must try recipe. I never thought of putting coconut in this type of cake. Yummy, yummy, yummy in my tummy!

  4. Thanks Tipper, this looks sooooo good. I have made zucchini bread many times but never a zucchini cake. I will definitely put this on my to make list. Have a great day and week.

  5. Tipper,
    That zucchini cake looks great.
    An older lady friend showed me
    about #10 powdered sugar several
    years ago. That stopped my grainy
    sugar problem and made everything
    better. I enjoy making cakes, but
    have to use receipes or I forget
    something important…Ken

  6. I love Zucchini Bread! I have a recipe I have used for years, but it sounds kind of bland compared to yours. Another ‘can’t wait to try it’, especially the lime glaze.

  7. My goodness Tipper,
    Yummm, yum, yum, yummmmm, yum, yum, yum..umm, umm, ummmm, oh yum, yummmmm, yum and yumm, smack!
    …Belch…”Excuse me! That was so good for breakfast…Thank’s Tipper for a yummy post!

  8. I ain’t much of a sweets eater. It it was me, I’d make a couple of biscuits with the flour, scramble the eggs, fry the zucchini and save the pecans to nibble on later. I’d put all that sugar back in the sugar bowl. I’m so sweet now that any more would be dangerous. I said sweet, not sthweet. Got it?
    Good news! My maters are starting to turn. I think I might still get enough to brag about. I might send you a picture. I have discovered they look bigger if you hold them closer to the camera. And there is this thing called photoshop that helps with the color and the worm holes and other unsightly blemishes.

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