Zucchini Coconut Cake
Zucchini coconut cake adds a tropical pop to this moist and flavorful bundt cake. Top with lime glaze extra for the finishing touch.
Prep Time: 15 minutes mins
Cook Time: 50 minutes mins
Total Time: 1 hour hr 5 minutes mins
Course: Dessert
Cuisine: American
Servings: 14
Calories: 439kcal
- 2 cups all-purpose flour (260 g)
- 1 ½ tsp baking powder
- 1 tsp baking soda
- ¾ tsp kosher salt
- 1 cup granulated sugar (200 g)
- ¾ cup dark brown sugar (150 g), packed
- 1 cup oil of choice such as grape seed oil or melted coconut oil
- 3 large eggs, room temp
- 1 ½ tsp pure vanilla extract
- 1 ½ cup sweetened shredded coconut (130 g)
- 2 ½ cup zucchini, (340 g) shredded, squeezed of excess moisture
Lime Glaze:
- 1 teaspoon freshly grated lime zest
- ¼ cup fresh squeezed lime juice
- 2 cup confectioners' sugar (227 g), unsifted
Preheat oven to 350°F. Grease 12 cup bundt cake pan. Set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, and sea salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, mix together sugars and oil. Add eggs and vanilla. Mix until well incorporated. Scrape down sides of bowl as needed to ensure thorough mixing.
Add dry flour mixture in two additions. Mix on low until almost combined. Add coconut and zucchini. Fold until thoroughly distributed.
Transfer batter to prepared bundt pan. Spread batter into an even layer Bake for 45-50 minutes or 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.
- If using coconut oil, melt before use. Unrefined coconut oil will have a slight coconut flavor. Refined coconut oil will have no flavor.
Calories: 439kcal, Carbohydrates: 62g, Protein: 4g, Fat: 20g, Saturated Fat: 6g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 40mg, Sodium: 295mg, Potassium: 146mg, Fiber: 1g, Sugar: 47g, Vitamin A: 105IU, Vitamin C: 5mg, Calcium: 50mg, Iron: 1mg