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I make this in a 9x13 pan (greased & floured).
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Preheat oven 375 degrees.
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Combine together flour, cocoa, baking soda, baking powder, and salt.
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Mix vanilla and milk together.
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With a mixer, cream sugar, oil and eggs until smooth.
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Slowly mix in the dry ingredients a little at a time, alternating with milk and vanilla.
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Mix all this until smooth.
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Then STIR IN BY HAND the zucchini (if you use the mixer, it will pulverize the zucchini).
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Pour into the baking pan and bake for 25 minutes or until done. Stick a toothpick or piece of spaghetti into the center and make sure it does not come out wet.
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Ice the cake while it is still warm (not hot).
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FOR THE FROSTING:
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Combine ingredients and cook over low heat, stirring constantly until thickened (about 12 minutes. )
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Add chopped pecans and coconut.
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Spread over cooled cake and enjoy!
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IF YOU WANT CHOCOLATE FROSTING:
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1/2 Cup Butter
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1/4 Cup Cocoa
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6 Tablespoons Milk
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1 Tablespoon Vanilla
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1 Pound Box/Bag Powdered Sugar
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Melt the butter and place in large bowl; add in milk, cocoa and vanilla.
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Beat in the powdered sugar until smooth.
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Ice the cake while it is still warm.
