For the best flavor and texture, be sure to squeeze out any excess moisture from the grated zucchini before adding it to the batter. This will prevent the cake from becoming soggy. To toast the coconut, spread it in a single layer on a baking sheet and bake at 350 degrees F (175 degrees C) for 5-7 minutes, or until lightly golden brown, watching carefully to prevent burning. The cake can be stored in an airtight container in the refrigerator for up to 3 days. For an extra touch of flavor, add 1/2 teaspoon of ground nutmeg or cloves to the batter along with the cinnamon. If you don't have black walnuts, regular walnuts or pecans can be substituted.
Zucchini Coconut Cake
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PREP TIME30 mins
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COOK TIME30 mins
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TOTAL TIME2 hrs
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SERVING24 People
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VIEWS27
Imagine moist, tender cake studded with fresh zucchini, toasted coconut, and crunchy walnuts, all blanketed in a luscious cream cheese frosting. This Zucchini Coconut Cake is a symphony of textures and flavors that will have everyone reaching for a second slice.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate52 g
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Cholesterol48 mg
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Fiber2 g
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Protein6 g
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Saturated Fat8 g
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Sodium291 mg
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Sugar40 g
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Fat25 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x13-inch baking pans. (5 minutes)
02
Step
3 mins
In a large bowl, beat eggs, granulated sugar, and vegetable oil together until well combined. (3 minutes)
03
Step
5 mins
In a separate bowl, whisk together flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. (5 minutes)
04
Step
3 mins
Gently fold in the grated zucchini, 1 1/2 cups coconut, and 1 1/2 cups black walnuts until evenly distributed throughout the batter. (3 minutes)
05
Step
2 mins
Divide the batter evenly between the prepared baking pans. (2 minutes)
06
Step
30 mins
Bake in the preheated oven for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. (30 minutes)
07
Step
10 mins
Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely. (10 minutes)
08
Step
3 mins
While the cakes are cooling, prepare the frosting. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. (3 minutes)
09
Step
5 mins
Gradually beat in the confectioners' sugar until the frosting is light and fluffy. (5 minutes)
10
Step
3 mins
Fold in 1 cup coconut, 1/2 cup black walnuts, raisins, and vanilla extract into the cream cheese frosting. (3 minutes)
11
Step
5 mins
Once the cakes are completely cooled, spread the cream cheese frosting evenly over the top of each cake. Garnish with additional coconut and chopped black walnuts, if desired. (5 minutes)
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RECIPE REVIEWS
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Please Rate
Lance Smitham
Jun 29, 2025I highly recommend this recipe. It's a keeper!
Sammie Gulgowski
Jun 28, 2025This cake is amazing! It's so moist and flavorful, and the frosting is the perfect complement.
Nels Von
Jun 19, 2025The frosting is so creamy and delicious! I could eat it by the spoonful.
Kelley Russel
May 4, 2025I've made this cake several times, and it's always a hit. It's easy to make and everyone loves it.
Alfredo Reichel
Feb 28, 2025The zucchini adds a lovely texture to the cake, and the coconut and walnuts give it a wonderful nutty flavor.