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Zucchini Coconut Cake
Zucchini Coconut Cake
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
120 minutes
Moist coconut cake with grated zucchini, black walnuts, and raisins for added texture.
Ingredients:
  • 4 eggs
  • 2 cups white sugar
  • 1 cup vegetable oil
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 3 cups grated zucchini
  • 1.5 cups sweetened flaked coconut
  • 1.5 cups chopped black walnuts
  • 1 (8 ounce) package cream cheese, softened
  • 0.5 cup butter
  • 3.75 cups confectioners' sugar
  • 1 cup sweetened flaked coconut
  • 0.5 cup chopped black walnuts
  • 0.25 cup raisins
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C).
  • Prepare two 9x13-inch baking pans by greasing them.
  • Whisk eggs, white sugar, and vegetable oil until fully combined.
  • Combine flour, baking soda, cinnamon, and salt into the egg mixture until just incorporated.
  • Gently incorporate zucchini, 1 1/2 cups of coconut, and 1 1/2 cups of black walnuts into the batter until well combined.
  • Distribute the batter equally among the baking pans you have prepared.
  • Bake in the preheated oven for about 30 minutes until a toothpick inserted into the center comes out clean. Allow to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  • Using an electric mixer, blend cream cheese and butter in a large bowl until smooth.
  • Beat confectioners' sugar into cream cheese mixture until frosting becomes light and fluffy, adding gradually.
  • Gently combine 1 cup coconut, 1/2 cup black walnuts, raisins, and vanilla extract into the cream cheese frosting.
  • Frost the cooled cakes generously with cream cheese frosting.

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