Zucchini Coconut Cake

This zucchini coconut cake recipe uses grated zucchini, which keeps the cake exceptionally moist, and black walnuts and raisins, which add texture.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 445 Calories

Ingredients

• 2 cups all-purpose flour
• 2 cups white sugar
• 1 teaspoon vanilla extract
• 2 teaspoons ground cinnamon
• 4 eggs
• 1 teaspoon salt
• 2 teaspoons baking soda
• 1 (8 ounce) package cream cheese, softened
• 1 cup vegetable oil
• 3 cups grated zucchini
• 1 cup sweetened flaked coconut
• 0.5 cup butter
• 0.25 cup raisins
• 0.5 cup chopped black walnuts
• 1.5 cups sweetened flaked coconut
• 1.5 cups chopped black walnuts
• 3.75 cups confectioners' sugar

Recipe Instructions

Step 1

Divide batter evenly between the prepared baking pans.

Step 2

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.

Step 3

Gradually beat confectioners' sugar into cream cheese mixture until frosting is light and fluffy.

Step 4

Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x13-inch baking pans.

Step 5

Beat white sugar, oil, and eggs together until well combined.

Step 6

Stir flour, baking soda, cinnamon, and salt into egg-sugar mixture until batter is just combined.

Step 7

Fold zucchini, 1 1/2 cups coconut and 1 1/2 cups walnuts into batter until evenly distributed.

Step 8

Beat cream cheese and butter together in a large bowl with an electric mixer until smooth.

Step 9

Fold 1 cup coconut, 1/2 cup walnuts, raisins, and vanilla extract into cream cheese frosting.

Step 10

Spread cream cheese frosting over cakes.