Best 3 Zucchini Coconut Cake Recipes

Indulge in a culinary journey with our delectable Zucchini Coconut Cake, a symphony of flavors that will tantalize your taste buds. This unique cake features a moist and fluffy zucchini base, complemented by the rich and creamy coconut frosting. The harmonious blend of zucchini and coconut creates a delightful balance of flavors, while the addition of chopped walnuts adds a satisfying crunch.

As you delve into this article, you'll discover a treasure trove of zucchini and coconut-infused recipes that will elevate your baking game. From the classic Zucchini Coconut Cake to the innovative Zucchini Coconut Muffins, each recipe is carefully crafted to showcase the versatile nature of these ingredients.

Unleash your creativity with our Zucchini Coconut Bread, a delightful treat that combines the wholesome goodness of zucchini with the tropical essence of coconut. And for those who prefer a gluten-free option, our Zucchini Coconut Flour Cake offers a delicious alternative without compromising on taste.

Embrace the versatility of zucchini and coconut with our collection of savory recipes. Our savory Zucchini Coconut Curry is a fragrant and flavorful dish that combines the freshness of zucchini with the warmth of coconut milk. And for a quick and easy meal, try our Zucchini Coconut Stir-Fry, a vibrant and colorful dish that's sure to become a family favorite.

Embark on a culinary adventure with our Zucchini Coconut Cake and explore the endless possibilities of this dynamic duo. Let your taste buds savor the harmonious blend of zucchini and coconut in every bite, and create lasting memories with these delectable recipes.

Let's cook with our recipes!

ZUCCHINI COCONUT CAKE

Zucchini Coconut Cake image

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

Ingredients

4 eggs
2 cups white sugar
1 cup vegetable oil
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
3 cups grated zucchini
1 ½ cups sweetened flaked coconut
1 ½ cups chopped black walnuts
1 (8 ounce) package cream cheese, softened
½ cup butter
3 ¾ cups confectioners' sugar
1 cup sweetened flaked coconut
½ cup chopped black walnuts
¼ cup raisins
1 teaspoon vanilla extract

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

CHOCOLATE ZUCCHINI CAKE WITH PINEAPPLE FROSTING AND COCONUT

Chocolate Zucchini Cake With Pineapple Frosting and Coconut image

It's zucchini time and I can't cook it fast enough. I have so much of it in my garden this year. This Tropical chocolate cake has a hint of cinnamon, dried cherries but you can use raisins and my Zucchini, Pineapple, Ginger Jam recipe #95600 in the frosting but you can use any pineapple jam.

Provided by Rita1652

Categories Dessert

Time 1h10m

Yield 10-12 serving(s)

Number Of Ingredients 16

Ingredients

2 1/2 cups all-purpose flour
2 tablespoons cocoa
1 tablespoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups packed shredded zucchini (Skin and all)
1/2 cup unsalted butter, room temp
1/2 cup vegetable oil
2 cups sugar
3 large eggs
1 teaspoon vanilla
1 cup dried tart cherry
8 ounces cream cheese, softened
1/2 cup pineapple preserves (or Zucchini, Pineapple, Ginger Jam Zucchini, Pineapple, Ginger Jam)
1/2 cup coconut

Steps:

Sift by hand or mix all dry ingredients in a food processor with metal blade set aside.
In the food processor add butter, oil and sugar mix till creamy add eggs then vanilla through feed tube while machine is running.
Add zucchini then flour mixture.
Add cherries and pulse to mix inches Bake in a geased and floured bundt pan at 350 degrees for 50-60 minutes.
When toothpick inserted into cake cames out clean.
In the food processor mix cheese and jam spread on cooled cake.
Press coconut into frosting of cake.

CHOCOLATE ZUCCHINI CAKE WITH COCONUT FROSTING

Chocolate Zucchini Cake with Coconut Frosting image

Grated zucchini makes this cake really moist, and the topping adds a nice crunch. When zucchini is in season, I shred, measure and freeze it in 2-cup amounts for this favorite recipe. -Lois M Holben, Creal Springs, Illinois

Provided by Taste of Home

Categories Desserts

Time 1h10m

Yield 15 servings.

Number Of Ingredients 19

Ingredients

1/2 cup butter, softened
1/2 cup canola oil
1-3/4 cups sugar
2 large eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 cup buttermilk
2 cups shredded zucchini
FROSTING:
1 cup sweetened shredded coconut
6 tablespoons butter, softened
2/3 cup packed brown sugar
1/2 cup chopped walnuts
1/4 cup whole milk

Steps:

In a large bowl, beat the butter, oil and sugar until smooth. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, baking powder, cinnamon and cloves; gradually add to batter alternately with buttermilk, beating well after each addition. Fold in zucchini. , Pour into a greased 13x9-in. baking pan. Bake at 325° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes. , Meanwhile, in a small bowl, combine the frosting ingredients. Spread over warm cake. Broil 4-6 in. from the heat for 2-3 minutes or until golden brown. Cool completely.

Nutrition Facts : Calories 440 calories, Fat 24g fat (10g saturated fat), Cholesterol 58mg cholesterol, Sodium 246mg sodium, Carbohydrate 54g carbohydrate (36g sugars, Fiber 2g fiber), Protein 5g protein.

Tips:

To ensure a smooth and even batter, use a food processor or blender to combine the zucchini, eggs, and sugar.
For a more pronounced coconut flavor, use freshly grated coconut instead of unsweetened shredded coconut.
Don't overmix the batter, as this can result in a tough cake. Mix just until the ingredients are well combined.
Bake the cake in a preheated oven to prevent it from sinking in the middle.
Allow the cake to cool completely before frosting it. This will help to prevent the frosting from melting.

Conclusion:

This Zucchini Coconut Cake is a delicious and versatile dessert that is perfect for any occasion. With its moist texture, sweet coconut flavor, and cream cheese frosting, this cake is sure to be a hit with everyone who tries it. Whether you're looking for a special treat or a simple snack, this Zucchini Coconut Cake is the perfect choice.