Zucchini Coconut Cake

Step 1
Preheat oven to 350 degrees F (175 degrees C).

Step 2
Grease 2 9×13-inch baking pans.

Step 3
Beat eggs, white sugar, and vegetable oil together until well blended.

Step 4
Stir flour, baking soda, cinnamon, and salt into egg mixture until batter is just mixed.

Step 5
Fold zucchini, 1 1/2 cups coconut and 1 1/2 cups black walnuts into batter until evenly distributed.

Step 6
Divide batter evenly between the prepared baking pans.

Step 7
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on wire racks.

Step 8
Beat cream cheese and butter in a large bowl with an electric mixer until smooth.

Step 9
Gradually beat confectioners' sugar into cream cheese mixture until frosting is light and fluffy.

Step 10
Fold 1 cup coconut, 1/2 cup black walnuts, raisins, and vanilla extract into cream cheese frosting.

Step 11
Spread cream cheese frosting over completely cooled cakes.