Zucchini Coconut Cake

My mom has been making this cake for years using fresh zucchini from the garden. It is a family favorite. It's even great to freeze and bring out when company comes.

• 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
• ½ cup butter
• 4 eggs
• 1 teaspoon salt
• 2 teaspoons baking soda
• 1 (8 ounce) package cream cheese, softened
• 1 cup vegetable oil
• 3 cups grated zucchini
• 3 ¾ cups confectioners' sugar
• 1 cup sweetened flaked coconut
• ¼ cup raisins (Optional)
• 1 ½ cups sweetened flaked coconut
• 1 ½ cups chopped black walnuts (Optional)
• ½ cup chopped black walnuts (Optional)

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Grease 2 9x13-inch baking pans.

Step 3

Beat eggs, white sugar, and vegetable oil together until well blended.

Step 4

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

Step 5

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

Step 6

Divide batter evenly between the prepared baking pans.

Step 7

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 8

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

Step 9

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

Step 10

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

Step 11

Spread cream cheese frosting over completely cooled cakes.