Zucchini Coconut Cake

Ingredients

• Servings: 2
• 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 1/2 cups sweetened flaked coconut
• 1 1/2 cups chopped black walnuts (optional)
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup butter
• 3 3/4 cups confectioners' sugar
• 1 cup sweetened flaked coconut
• 1/2 cup chopped black walnuts (optional)
• 1/4 cup raisins (optional)
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 2 hrs


• 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.