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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 mins
Cook Time: 50 mins
Total Time: 1 hr 5 mins
Course: Dessert
Cuisine: American
Keyword: zucchini cake, zucchini quick bread, zucchini coconut cake
Servings: 14
Author: Maryanne Cabrera

Ingredients

  • 1 cup walnuts, lightly toasted, chopped
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¾ tsp kosher salt
  • 1 cup granulated sugar
  • ¾ cup dark brown sugar, packed
  • 1 cup olive oil
  • 3 large eggs, room temp
  • 1 ½ tsp vanilla paste or pure vanilla extract
  • 1 ½ cup sweetened shredded coconut
  • 2 ½ cup zucchini, shredded, squeezed of excess moisture

Lime Glaze:

  • ¼ cup fresh squeezed lime juice
  • ⅓ cup granulated sugar
  • 1 cup confectioners' sugar

Instructions

  • Preheat oven to 350°F. Grease bundt cake pan.
  •  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 olive oil. Add eggs one at a time until incorporated. Add vanilla paste and mix until smooth.
  • Add flour mixture. Mix on low until almost combined. Add walnuts, coconut and zucchini. Mix until thoroughly combined.
  • 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:

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