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
• 0.5 cup butter
• 0.25 cup raisins
• 1.5 cups sweetened flaked coconut
• 1.5 cups chopped black walnuts
• 3.75 cups confectioners' sugar

Recipe Instructions

Step 1

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

Step 2

Beat white sugar, oil, and eggs together in a bowl until well combined; stir in flour, baking soda, cinnamon, and salt until batter is just combined. Fold in zucchini, 1 ½ cups coconut, and 1 ½ cups black walnuts until evenly distributed. Divide batter between the prepared pans.

Step 3

Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 30 minutes. Cool in the pans for 10 minutes before removing from pans and transferring to wire racks to cool completely.

Step 4

Beat cream cheese and butter together in a large bowl with an electric mixer until smooth; gradually beat in confectioners' sugar until frosting is light and fluffy. Fold in remaining 1 cup coconut, remaining ½ cup black walnuts, raisins, and vanilla extract.

Step 5

Spread cream cheese frosting over cooled cakes.