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.
Provided by Kendra
Categories Fruits and Vegetables Vegetables Squash
Time 2h
Yield 24
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease 2 9x13-inch baking pans.
- Beat eggs, white sugar, and vegetable oil together until well blended.
- Stir flour, baking soda, cinnamon, and salt into egg mixture until batter is just mixed.
- Fold zucchini, 1 1/2 cups coconut and 1 1/2 cups black walnuts into batter until evenly distributed.
- Divide batter evenly between the prepared baking pans.
- 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.
- Beat cream cheese and butter in a large bowl with an electric mixer until smooth.
- Gradually beat confectioners' sugar into cream cheese mixture until frosting is light and fluffy.
- Fold 1 cup coconut, 1/2 cup black walnuts, raisins, and vanilla extract into cream cheese frosting.
- Spread cream cheese frosting over completely cooled cakes.
Nutrition Facts : Calories 444.6 calories, Carbohydrate 51.5 g, Cholesterol 47.7 mg, Fat 25.4 g, Fiber 2.1 g, Protein 5.7 g, SaturatedFat 8.3 g, Sodium 291.1 mg, Sugar 40.2 g
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SHamsul Ussain
[email protected]I'm definitely making this cake again!
shoaib Aziz malik
[email protected]This cake is a great way to use up leftover zucchini.
Abubakar Abubakar
[email protected]I've made this cake several times now and it's always a crowd-pleaser.
MD. ENAMUL HOSSAIN MAMUN
[email protected]I made this cake for a party and it was a huge hit! Everyone loved it.
Charles Anozie
[email protected]This cake was a bit too dry for my taste, but it was still good.
Abdul Rasheed Abdul Rasheed 01
[email protected]I'm not a big fan of zucchini, but I loved this cake! The coconut flavor really shines through.
Rooba khan
[email protected]This cake is a great way to sneak some vegetables into your kids' diet.
Salisu Momoh
[email protected]I followed the recipe exactly and my cake turned out perfectly. It was so moist and flavorful.
Mitun Dey
[email protected]I've never had a zucchini cake before, but this one was amazing! I'll definitely be making it again.
PIUC PIXI Uganda
[email protected]This cake was a bit too dense for my liking, but it was still tasty.
Aqib Javed Mughal
[email protected]I'm not a big fan of coconut, but I really enjoyed this cake. The zucchini and coconut flavors were perfectly balanced.
Abaidoo James
[email protected]I had some trouble finding unsweetened coconut flakes, but I was able to make it work with sweetened flakes.
Azeem Mughal
[email protected]This cake was a bit too sweet for my taste, but it was still good.
Mohammad Jihad
[email protected]I love the combination of zucchini and coconut in this cake. It's so unique and delicious.
muhmmad balaj
[email protected]This cake is a great way to use up zucchini from my garden. It's also a great recipe for beginner bakers.
Sibusiso Zulu
[email protected]I've made this cake several times now and it always turns out perfect. It's so easy to make and the results are always delicious.
IShara Odom
[email protected]This zucchini coconut cake was a hit at my last potluck! Everyone raved about how moist and flavorful it was. I'll definitely be making this again.