Coconut Zuchinni Cake Recipe

Name: Coconut Zuchinni Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 grams zuchinni; 4 eggs; 1 cup brown sugar; 3/4 cup white sugar; 1/2 cup cooking oil; 1 cup cake flour; 1 cup whole wheat flour; 1/2 cup coconut; 1 teaspoon baking soda; 1 teaspoon baking powder; 1/2 teaspoon ground ginger; 1 tablespoon poppy seeds; 1/2 package chocolate powder; 6 tablespoons milk; 1 tablespoon unsalted butter; coconut for sprinkling; 3 tablespoons powdered sugar

Servings: persons

500 grams zuchinni
4 eggs
1 cup brown sugar
3/4 cup white sugar
1/2 cup cooking oil
1 cup cake flour
1 cup whole wheat flour
1/2 cup coconut
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon ground ginger
1 tablespoon poppy seeds
1/2 package chocolate powder
6 tablespoons milk
1 tablespoon unsalted butter
coconut for sprinkling
3 tablespoons powdered sugar

1
For the cake, grease and flour a Bundt pan.
2
Preheat oven to 180u00b0C (approximately 350u00b0F).
3
Rinse zucchini and grate.
4
If zucchini is too large, remove seeds.
5
Set aside.
6
Beat eggs with sugar until smooth.
7
Whisk in oil.
8
Add grated zucchini.
9
Mix flour, coconut, baking soda, baking powder and ginger and add to egg mixture.
10
Mix well.
11
Fold in poppy seeds.
12
Bake for 30-40 minutes.
13
Cake is done when a toothpick inserted in the middle comes out clean.
14
For the icing, mix all ingredients with a whisk and cook on stovetop for 5 minutes.
15
Remove from heat.
16
Remove cake form pan.
17
Pour icing over cake while cake is still warm.
18
Sprinkle with grated coconut.

1194

kcal

Calories

Fat

165

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: 500 grams zuchinni, 4 eggs, 1 cup brown sugar, 3/4 cup white sugar, and more.

Yes, Coconut Zuchinni 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 Zuchinni Cake

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