Appalachia Appalachian Food

Zucchini Coconut Cake

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.



  • 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)


  • 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.



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  • Reply
    July 16, 2012 at 11:27 pm

    It always amazes me what veggies you can put in a cake! I have a green tomato cake recipe thats so good too!

  • Reply
    Glenda Beall
    July 16, 2012 at 9:25 pm

    Tipper, that sounds wonderful. I love coconut and I’m sure that cake is goooood.

  • Reply
    Ed Ammons
    July 16, 2012 at 6:47 pm

    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.

  • Reply
    July 16, 2012 at 4:06 pm

    Thanks Ed, I thought I gottem’ all! Shore was “lip smackin’ good cake”!

  • Reply
    Miss Cindy
    July 16, 2012 at 3:14 pm

    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?

  • Reply
    Ed Ammons
    July 16, 2012 at 2:48 pm

    B.Ruth you’ve got crumbs on your chin.

  • Reply
    Jackie @Syrup and Biscuits
    July 16, 2012 at 12:39 pm

    Great recipe, Tipper. I’ve never used zucchini in cake but it makes perfect sense, especially with coconut!

  • Reply
    dolores barton
    July 16, 2012 at 11:32 am

    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!

  • Reply
    July 16, 2012 at 11:21 am

    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.

  • Reply
    July 16, 2012 at 10:50 am

    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

  • Reply
    Melissa P. (Misplaced Southerner)
    July 16, 2012 at 9:35 am

    Of course you post this just when I finally get going good on my diet. I guess I’ll have to bake this and give most of it away so it doesn’t sit in the cupboard screaming, “EAT ME!!!!”

  • Reply
    July 16, 2012 at 9:27 am

    I love this type of cake…I will definitely try this. The lime juice in the glaze sounds really good!

  • Reply
    July 16, 2012 at 9:10 am

    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.

  • Reply
    July 16, 2012 at 8:49 am

    Ooooh…this sounds yummy and different..Have it on my list for this week. Thanks, Tipper!

  • Reply
    July 16, 2012 at 8:14 am

    A slice of it right now would sure make this cup of coffee taste even better. Sounds scrumptious!!

  • Reply
    Leo at Cottage at the Crossroads
    July 16, 2012 at 8:03 am

    My wife Jane makes a great Zucchini
    cake. It’s like a carrot cake. Fresh zucchini from our garden. It’s great

  • Reply
    July 16, 2012 at 7:45 am

    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!

  • Reply
    Karen Larsen
    July 16, 2012 at 7:19 am

    That sounds good enough to heat up my oven for on this summery day….. yum!!

  • Reply
    Sheryl Paul
    July 16, 2012 at 7:07 am

    That cake looks fantastic, another to try and add to my recipe box.

  • Reply
    July 16, 2012 at 7:05 am

    Oh would I love a piece of that with my coffee right now. Sounds wonderful.

  • Reply
    Ed Ammons
    July 16, 2012 at 6:03 am

    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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