Description
A delicious and moist Coconut Lime Zucchini Cake that combines the refreshing flavors of coconut and lime with healthy zucchini.
Ingredients
Scale
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- Zest of 2 limes
- ½ cup shredded coconut (unsweetened or sweetened, based on preference)
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans or line them with parchment paper.
- Grate the zucchini using a box grater or food processor. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture. Set aside.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and lime zest. Set aside.
- In another bowl, beat together the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry mixture to the wet mixture, stirring until just combined. Be careful not to overmix. Fold in the grated zucchini and shredded coconut until evenly distributed.
- Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing until smooth. Add the coconut cream and vanilla extract, and beat until fluffy and well combined.
- Once the cakes are completely cool, place one layer on a serving platter. Spread a generous layer of coconut frosting on top. Place the second cake layer on top and frost the top and sides of the entire cake.
- Sprinkle the toasted coconut flakes over the top of the frosted cake and add additional lime zest for a pop of color and flavor.
- Slice the cake and serve it chilled or at room temperature. Enjoy the refreshing tropical flavors of coconut and lime in every bite!
Notes
- Store in an airtight container in the refrigerator for up to 5 days.
- For freezing, wrap individual slices in plastic wrap and place them in a freezer-safe bag.
- To reheat, thaw in the refrigerator overnight and enjoy at room temperature or warm slightly in the microwave.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Coconut Lime Zucchini Cake, dessert, summer cake, healthy cake