Zucchini Coconut Cake with Lime Glaze

Zucchini coconut cake adds a tropical pop to this moist and flavorful bundt cake. Top with lime glaze extra for the finishing touch. 

Bundt.  I think that’s such a funny word.  I smile a little bit every time I hear bundt cake.  Maybe its because of the movie My Big Fat Greek Wedding.  There is this part when the groom’s parents bring the bride’s family a bundt cake.  

The bride’s Greek mother doesn’t know why there is a hole in the middle of the cake.  Before serving the cake she places a potted plant in the hole.  I thought it was hilarious.  But then again, I’m a sucker for romantic comedies so I enjoyed the entire movie.

This is unlike the traditional bundt cake from the movie.  This is a tropical inspired bundt cake to celebrate the first day of summer!

The cake is made with extra virgin olive oil instead of butter.  To lighten up the flavors, the cake is packed full of zucchinis, shredded coconut, and toasted walnuts.  Its an extremely moist cake topped with a delicate and crunchy lime glaze.  Its quite possibly my favorite bundt cake.

I was a little hesitant to use olive oil in a cake.  I’m afraid that the taste would be too strong and overpower the rest of the ingredients.  When I sampled the raw batter, the olive oil was so assertive.  However, after baking, it did mellow out a great deal and rather complemented the sweet coconut.

Speaking of My Big Fat Greek Wedding and olive oil, I’m super excited to tell you that I’ll be going to Greece and Italy next month for my birthday!

Zucchini Coconut Cake

Author Maryanne Cabrera


  • 1 cup walnuts, lightly toasted, chopped
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3/4 tsp kosher salt
  • 1 cup granulated sugar
  • 3/4 cup dark brown sugar, packed
  • 1 cup olive oil
  • 3 large eggs, room temp
  • 1 1/2 tsp vanilla paste
  • 1 1/2 cup sweetened shredded coconut
  • 2 1/2 cup zucchini, shredded, squeezed of excess moisture

Lime Glaze:

  • 1/4 cup fresh squeezed lime juice
  • 1/3 cup granulated sugar
  • 1 cup confectioners' sugar


  1. Preheat oven to 350 degrees F. Grease bundt cake pan.

  2.  In a medium bowl, whisk together flour, baking powder, baking soda, and sea salt. Set aside.

  3. In the bowl of a stand mixer fitted with a paddle attachment, mix together sugars and olive oil. Add eggs one at a time until incorporated. Add vanilla paste and mix until smooth.

  4. Add flour mixture. Mix on low until almost combined. Add walnuts, coconut and zucchini. Mix until thoroughly combined.

  5. Transfer batter to prepared bundt pan. Make sure batter is level. Bake for 45-50 minutes until toothpick inserted in center of cake comes out clean.  Cool on wire rack for 10 minutes. Then, invert and cool cake to room temperature.

Lime Glaze:

  1. Whisk together all the ingredients. Pour glaze over cooled cake.

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Adding coconut and a glaze with lime is a scrumptious idea for zucchini cake! A scrumptious dessert for the first day of summer!


This cake looks so moist and delish.

Lola Lobato

What a nice cake!!! love the zucchini, the coconut and the olive oil. Mmmmm very tempting.
I will be posting about greece I was there two month ago, where are you going? food is fantastic every thing so fresh.
Have a great trip!!!

    the little epicurean

    I’ll be island hopping from Athens, Rhodes, Santorini and Mykonos! I’m so excited. Thanks!

Katy Noelle

hello! I’ve just found your blog via Facebook and a picture of your blueberry cupcakes…. I just had to hunt you down! =] Looking forward to more…

Katy Noelle

    the little epicurean

    Hi Katy! I’m so glad you found me! I’ve been away on vacation but I’m back now. Get ready for some new goodies!

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