Zucchini Coconut Cake
Ingredients
- 2 cups white sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 3 cups grated zucchini
- 2 ½ cups sweetened flaked coconut, divided
- 2 cups chopped black walnuts (Optional), divided
- 1 (8 ounce) package cream cheese, softened
- ½ cup butter
- 3 ¾ cups confectioners' sugar
- ¼ cup raisins (Optional)
- 1 teaspoon vanilla extract
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x13-inch baking pans.
- Beat white sugar, oil, and eggs together in a bowl until well combined; stir in flour, baking soda, cinnamon, and salt until batter is just combined. Fold in zucchini, 1 ½ cups coconut, and 1 ½ cups black walnuts until evenly distributed. Divide batter between the prepared pans.
- Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 30 minutes. Cool in the pans for 10 minutes before removing from pans and transferring to wire racks to cool completely.
- Beat cream cheese and butter together in a large bowl with an electric mixer until smooth; gradually beat in confectioners' sugar until frosting is light and fluffy. Fold in remaining 1 cup coconut, remaining ½ cup black walnuts, raisins, and vanilla extract.
- Spread cream cheese frosting over cooled cakes.
Source
Original recipe: View Original