Coconut Pecan Zucchini Bundt Cake Recipe

Name: Coconut Pecan Zucchini Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 2-1/2 cups Flour; 1 Tablespoon Cinnamon; 1 teaspoon Baking Soda; 1 teaspoon Salt; 1/4 teaspoons Baking Powder; 3 Eggs; 1-1/4 cup Sugar; 1 cup Oil; 1 Tablespoon Vanilla; 2 cups Shredded Zucchini; 1 tub 14.5 Ounce Premade Coconut Pecan Frosting; FOR THE GLAZE:; 1 cup Powdered Sugar; 1 Tablespoon Melted Butter; 1 teaspoon Milk (may Need Up To 2 Teaspoons); 1 ounce, fluid Melted Chocolate (optional)

Servings: persons

FOR THE CAKE:
2-1/2 cups Flour
1 Tablespoon Cinnamon
1 teaspoon Baking Soda
1 teaspoon Salt
1/4 teaspoons Baking Powder
3 Eggs
1-1/4 cup Sugar
1 cup Oil
1 Tablespoon Vanilla
2 cups Shredded Zucchini
1 tub 14.5 Ounce Premade Coconut Pecan Frosting
FOR THE GLAZE:
1 cup Powdered Sugar
1 Tablespoon Melted Butter
1 teaspoon Milk (may Need Up To 2 Teaspoons)
1 ounce, fluid Melted Chocolate (optional)

1
For the cake:
2
Mix all of the the dry ingredients (flour through baking powder on the above list). Set aside.
3
In a large bowl, beat the eggs. Add sugar. Stir in oil, vanilla, zucchini and the frosting. Add dry ingredients. Mix well.
4
Put the batter in a well greased and floured bundt pan. Bake at 325F for 60-70 minutes. Cool in the pan for 30 minutes then remove cake from pan. Cool completely, then glaze.
5
For the glaze: Mix the powdered sugar, butter and milk until it is the right consistency to glaze. Add melted chocolate if desired.
6
Enjoy!

1311

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: FOR THE CAKE:, 2-1/2 cups Flour, 1 Tablespoon Cinnamon, 1 teaspoon Baking Soda, and more.

Yes, Coconut Pecan Zucchini Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Pecan Zucchini Bundt Cake

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