Coconut Chocolate Zucchini Cake Recipe
I’ve had chocolate zucchini cake with chocolate frosting, but I think I loved this Coconut Chocolate Zucchini cake even more!
It is a dense and moist cake with a tender crumb. The frosting is yummy, but the toasted coconut takes it over the top!
Everyone in my family loved this cake. The first night I served it on it’s own, and it was quickly devoured. The next day we had it with vanilla ice cream, and that was a perfect addition if you want to be extra naughty.
If you love chocolate and coconut together, you must try this cake! It will be a new staple at our house during zucchini season!
Coconut Chocolate Zucchini Cake Total time 1 hour 5 mins Author: Kara Yield: 16-20 servings Ingredients
Cake: 1/2 cup soft butter 1/2 cup coconut oil, melted and cooled 1 1/2 cups sugar 2 eggs 1 tsp vanilla 1/2 cup sour cream 3 cups shredded zucchini 1/2 cup coconut 1/2 cup semi sweet chocolate chips 2 1/2 cups flour 3/4 cup cocoa 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp salt
Frosting: Frosting: 1/2 cup butter, softened 3 Tbsp sour cream 2 tsp coconut flavoring dash of salt 2 1/2- 3 cups powdered sugar 1/2 cup toasted coconut Instructions
Beat butter, coconut oil, and sugar in a large mixing bowl till creamy. Beat in eggs, vanilla, and sour cream. Stir in the zucchini, coconut, and chocolate chips. Combine the dry ingredients in a small bowl. Whisk together, then fold into the wet ingredients. Pour into a greased 9"x13" cake pan. Bake at 350° for about 40-45 minutes or till toothpick inserted in the middle comes out clean. Cool completely and frost, then top with toasted coconut.
For frosting: Beat together butter, sour cream, coconut flavoring, salt, and enough powdered sugar to make a spreadable consistency. Spread over cooled cake and sprinkle toasted coconut over the top. 3.3.3070
Supplies used to make this cake: