Zucchini Coconut Cake

Name: Zucchini Coconut Cake
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 30
Cuisine: Global
Ingredients: 2 teaspoons baking soda; 118 milliliters butter; 887 milliliters confectioners sugar; 227 grams package cream cheese, softened; 4 eggs; 473 milliliters all-purpose flour; 2 teaspoons ground cinnamon; 1 teaspoon salt; 237 milliliters sweetened flaked coconut; 1 teaspoon vanilla extract; 237 milliliters vegetable oil; 473 milliliters white sugar; 710 milliliters grated zucchini

Zucchini Coconut Cake is a vegetarian recipe with 30 servings. One serving contains 224 calories, 2g of protein, and 8g of fat. This recipe covers 3% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Mother's Day. If you have baking soda, butter, vegetable oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 2 hours.

Instructions

Preheat oven to 350 degrees F (175 degrees C).

Equipment you will use

Oven

Grease 2 9x13-inch baking pans.

Equipment you will use

Baking Pan

Beat eggs, white sugar, and vegetable oil together until well blended.

Ingredients you will need

Vegetable Oil

Granulated Sugar

Egg

Stir flour, baking soda, cinnamon, and salt into egg mixture until batter is just mixed.

Ingredients you will need

Baking Soda

Cinnamon

All Purpose Flour

Salt

Egg

Fold zucchini, 1 1/2 cups coconut and 1 1/2 cups black walnuts into batter until evenly distributed.

Ingredients you will need

Black Walnuts

Zucchini

Coconut

Divide batter evenly between the prepared baking pans.

Equipment you will use

Baking Pan

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.

Equipment you will use

Toothpicks