Zucchini Coconut Cake Recipes & Special Tips

This delicious Zucchini Coconut Cake is a moist and flavorful treat that is sure to please everyone. 

Made with freshly grated zucchini, coconut flakes, and a hint of cinnamon, this cake is a perfect balance of sweet and savory. 

The zucchini adds a subtle crunch and the coconut flakes give it an extra layer of flavor. This cake is perfect for any occasion and is sure to be a hit with family and friends.

Timing For Zucchini Coconut Cake

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

Servings: 8

Yield: 1 9-inch cake

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Image Credit: twopeasandtheirpod.com

Ingredients

– 2 cups all-purpose flour

– 2 teaspoons baking powder

– 1/2 teaspoon baking soda

– 1/2 teaspoon salt

– 1 teaspoon ground cinnamon

– 1/2 teaspoon ground nutmeg

– 1/4 teaspoon ground ginger

– 1/4 teaspoon ground allspice

– 1/2 cup vegetable oil

– 1/2 cup granulated sugar

– 1/2 cup light brown sugar

– 2 large eggs

– 2 teaspoons pure vanilla extract

– 2 cups grated zucchini

– 1/2 cup sweetened shredded coconut

– 1/2 cup chopped walnuts (optional)

Frosting:

– 1/2 cup butter, softened

– 1/2 cup cream cheese, softened

– 2 cups confectioners’ sugar

– 1 teaspoon pure vanilla extract

– 2 tablespoons milk or cream

Image Credit: allrecipes.com

Directions

1. Preheat Oven To 350 Degrees F (175 Degrees C).

Grease And Flour A 9×13 Inch Baking Pan.

Making a delicious zucchini coconut cake is easy and fun. To begin, preheat the oven to 350 degrees F (175 degrees C). 

Grease and flour a 9×13 inch baking pan. In a medium bowl, mix together the flour, baking powder, baking soda, salt, and cinnamon. 

In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually stir the dry ingredients into the wet ingredients until just blended. 

Finally, stir in the zucchini, coconut, and walnuts. Spread the batter evenly into the prepared pan. Bake for 30 to 40 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. 

Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack and cool completely. Enjoy your delicious zucchini coconut cake!

2. In A Medium Bowl, Mix Together The Flour, Baking Powder, Baking Soda, And Salt.

Making a zucchini coconut cake is a delicious and easy way to use up zucchini from the garden. The first step is to preheat the oven to 350 degrees 

Fahrenheit and grease a 9-inch round cake pan. In a medium bowl, mix together the flour, baking powder, baking soda, and salt. In a separate bowl, whisk together the eggs, oil, sugar, and vanilla extract. 

Add the dry ingredients to the wet ingredients and mix until just combined. Then, stir in the shredded zucchini and coconut flakes until evenly distributed. 

Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. 

Serve the zucchini coconut cake with a dollop of whipped cream and a sprinkle of toasted coconut flakes. Enjoy!

3. In A Separate Bowl, Cream Together The Butter And Sugar. 

Beat in the eggs one at a time, then stir in the vanilla.

Making a zucchini coconut cake is a simple and delicious way to use up any extra zucchini you may have. 

To begin, preheat the oven to 350 degrees and grease a 9×13 inch baking pan. In a large bowl, mix together the flour, baking powder, baking soda, salt, and shredded coconut. 

In a separate bowl, cream together the butter and sugar. Beat in the eggs one at a time, then stir in the vanilla. Add the dry ingredients to the wet ingredients and mix until just combined. 

Finally, stir in the grated zucchini and pour the batter into the prepared pan. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let cool before serving and enjoy!

4. Gradually Beat In The Dry Ingredients Until Just Blended.

Baking a delicious zucchini coconut cake is an easy and rewarding process. After preheating the oven and greasing the cake pan, the first step is to mix together the wet ingredients. 

This includes combining the oil, eggs, sugar, and grated zucchini in a large bowl. Once the wet ingredients are thoroughly combined, the next step is to gradually beat in the dry ingredients. 

This includes flour, baking powder, baking soda, and salt. It is important to beat the dry ingredients in gradually until just blended, being careful not to over-mix. 

Once the wet and dry ingredients are combined, the batter is ready to be poured into the cake pan and baked. Enjoy the delicious zucchini coconut cake!

5. In A Separate Bowl, Mix Together The Grated Zucchini, Coconut, And Chopped Walnuts.

For a delicious zucchini coconut cake, the first step is to preheat the oven to 350 degrees Fahrenheit. 

Next, in a large bowl, mix together the flour, baking powder, baking soda, and salt. 

In a separate bowl, cream together the butter and sugar until light and fluffy. Then, add the eggs one at a time, beating well after each addition. 

Finally, mix in the vanilla extract and the grated zucchini. In a separate bowl, mix together the grated zucchini, coconut, and chopped walnuts. 

Once all the ingredients are combined, pour the batter into a greased cake pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool before serving. Enjoy!

6. Stir The Zucchini Mixture Into The Batter Until Evenly Distributed.

To make a delicious zucchini coconut cake, first, preheat the oven to 350°F. Then, in a medium bowl, whisk together the flour, baking powder, baking soda, and salt. 

In a separate bowl, beat together the butter and sugar until light and fluffy. Add the eggs one at a time, beating until combined. 

Then, stir in the coconut extract. In a third bowl, combine the grated zucchini and coconut flakes. Finally, stir the zucchini mixture into the batter until evenly distributed. 

Pour the batter into a greased 9-inch round cake pan and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool before serving. Enjoy!

7. Pour The Batter Into The Prepared Pan.

Once you have prepared the zucchini coconut cake batter, it is time to pour it into the prepared pan. 

Begin by lightly greasing the pan with butter or cooking spray. This will help the cake to easily slide out of the pan once it is finished baking. 

Next, pour the batter into the pan and spread it evenly with a spatula. Make sure the batter is spread evenly throughout the pan so that the cake bakes evenly. 

Finally, place the pan in the preheated oven and bake according to the recipe instructions. Once the cake is finished baking, allow it to cool before slicing and serving.

8. Bake For 40 To 45 Minutes In The Preheated Oven.

Baking a zucchini coconut cake is a simple and delicious way to enjoy a sweet treat. To begin, preheat the oven to 350 degrees Fahrenheit. 

Then, prepare the cake batter by combining all-purpose flour, baking powder, baking soda, salt, and ground cinnamon in a bowl. In a separate bowl, mix together the shredded zucchini, coconut, sugar, and eggs. 

Finally, combine the wet and dry ingredients and stir until the batter is smooth. Grease a 9-inch round cake pan with butter or cooking spray and pour the batter into the pan. 

Bake the cake for 40 to 45 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Allow the cake to cool before serving. Enjoy!

9. Allow the Cake To Cool In The Pan For 10 Minutes

Then turn out onto a wire rack and cool completely.

Baking a delicious zucchini coconut cake is a simple and rewarding process. Start by preheating the oven to 350°F and greasing a 9-inch round cake pan. 

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. 

In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the zucchini and coconut. 

Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Pour the batter into the prepared cake pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. 

Once the cake is finished baking, allow it to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely. Enjoy your delicious zucchini coconut cake!

Nutrition Facts (Per Serving)

  • Calories: 257
  • Fat: 11g
  • Carbohydrates: 35g
  • Protein: 4g
  • Sugars: 18g
  • Fiber: 2g
  • Sodium: 138mg

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Special Tips

1. Use fresh zucchini for the best texture and flavor.

2. Grate the zucchini finely so it blends into the cake batter.

3. Use full-fat coconut milk for a richer flavor.

4. Add a pinch of nutmeg and cinnamon for extra flavor.

5. Make sure the cake is completely cooled before frosting it.

6. Use a light hand when adding the sugar to the frosting to balance out the sweetness of the cake.

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