My mom has been making this cake for years using fresh zucchini from the garden. It is a family favorite. It’s even great to freeze and bring out when company comes.
Ingredients
- 4 eggs
- 2 cups white sugar
- 1 cup vegetable oil
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 3 cups grated zucchini
- 1 ½ cups sweetened flaked coconut
- 1 ½ cups chopped black walnuts (Optional)
- 1 (8 ounce) package cream cheese, softened
- ½ cup butter
- 3 ¾ cups confectioners' sugar
- 1 cup sweetened flaked coconut
- ½ cup chopped black walnuts (Optional)
- ¼ cup raisins (Optional)
- 1 teaspoon vanilla extract
Directions
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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 24 | |
Calories 445 | |
% Daily Value * | |
Total Fat25g | 33% |
Saturated Fat8g | 42% |
Cholesterol48mg | 16% |
Sodium291mg | 13% |
Total Carbohydrate52g | 19% |
Dietary Fiber2g | 8% |
Total Sugars40g | |
Protein6g | |
Vitamin C3mg | 13% |
Calcium27mg | 2% |
Iron1mg | 7% |
Potassium167mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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