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Zucchini Coconut Cake

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Zucchini Coconut Cake

Directions

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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 ½ cups sweetened flaked coconut
  • 1 ½ cups chopped black walnuts (Optional)
  • 1 (8 ounce) package cream cheese
  • softened
  • ½ cup butter
  • 3 ¾ cups confectioners’ sugar
  • 1 cup sweetened flaked coconut
  • ½ cup chopped black walnuts (Optional)
  • ¼ cup raisins (Optional)
  • 1 teaspoon vanilla extract
  • Methods :

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease 2 9×13-inch baking pans.
  • Beat eggs, white sugar, and vegetable oil together until well blended.
  • Stir flour, baking soda, cinnamon, and salt into egg mixture until batter is just mixed.
  • Fold zucchini, 1 1/2 cups coconut and 1 1/2 cups black walnuts into batter until evenly distributed.
  • Divide batter evenly between the prepared baking pans.
  • 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.
  • Beat cream cheese and butter in a large bowl with an electric mixer until smooth.
  • Gradually beat confectioners’ sugar into cream cheese mixture until frosting is light and fluffy.
  • Fold 1 cup coconut, 1/2 cup black walnuts, raisins, and vanilla extract into cream cheese frosting.
  • Spread cream cheese frosting over completely cooled cakes.
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