Chocolate Zucchini Coconut Cake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: dessert
Serves: 16 pieces
Ingredients
  • For the cake:
  • 2½ c. all purpose flour
  • ¾ c. cocoa powder
  • 1 t. baking soda
  • ½ t. baking powder
  • ½ t. salt
  • 6 T unsalted butter, at room temperature
  • ½ c. coconut oil (melted and cooled to room temperature) or canola oil
  • 1½ c. granulated sugar
  • 1 t. vanilla
  • 2 large eggs
  • ½ c. coconut Greek yogurt
  • 3 c. shredded zucchini
  • ½ c. sweetened flaked coconut
  • ½ c. semi-sweet chocolate chips
  • For the coconut frosting:
  • ¾ c. unsalted butter, at room temperature
  • 3½ cups powdered sugar
  • 1½ t. coconut extract
  • ½ t. vanilla extract
  • ½ c. coconut for sprinkling
Instructions
  1. Preheat oven to 325 degrees F. Grease a 9" x 13" pan with non-stick cooking spray and set aside.
  2. In a large bowl, whisk together flour, cocoa, baking soda, baking powder, and salt. Set aside.
  3. In the bowl of a stand mixer, beat together the butter, coconut oil, and sugar until smooth, about 2 minutes. Add the eggs and vanilla extract, beat until smooth. Add the Greek yogurt and mix until combined.
  4. Slowly mix in the dry ingredients. Mix until just combined. Fold in the zucchini, coconut, and chocolate chips. Spread batter into prepared pan.
  5. Bake the cake for 40-45 minutes until the top springs back lightly when touched and a toothpick inserted in the center comes out clean. Remove cake from the oven and cool completely on a wire cooking rack.
  6. While the cake is cooling, make the coconut frosting. In the bowl of stand mixer, beat the butter until smooth. Gradually add the sugar and mix until creamy and smooth, about 3 minutes. Add in the coconut and vanilla extract and beat until smooth.
  7. Frost the cooled cake with coconut frosting. Sprinkle coconut over the top of the cake. Cut cake into pieces and serve.
Recipe by The Gingham Apron at https://www.theginghamapron.com/chocolate-zucchini-coconut-cake/