Zucchini Coconut Cake

Name: Zucchini Coconut Cake
Ingredients: 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

17 ingredients

11 steps

Ingredients

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

Directions

1

Preheat oven to 350 degrees F (175 degrees C).
2

Grease 2 9x13-inch baking pans.
3

Beat eggs, white sugar, and vegetable oil together until well blended.
4

Stir flour, baking soda, cinnamon, and salt into egg mixture until batter is just mixed.
5

Fold zucchini, 1 1/2 cups coconut and 1 1/2 cups black walnuts into batter until evenly distributed.
6

Divide batter evenly between the prepared baking pans.
7

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.
8

Beat cream cheese and butter in a large bowl with an electric mixer until smooth.
9

Gradually beat confectioners' sugar into cream cheese mixture until frosting is light and fluffy.
10

Fold 1 cup coconut, 1/2 cup black walnuts, raisins, and vanilla extract into cream cheese frosting.
11

Spread cream cheese frosting over completely cooled cakes.