Coconut Chocolate Zucchini Cake Recipes

CHOCOLATE ZUCCHINI CAKE WITH COCONUT CREAM FROSTING.

Steps:

• Preheat the oven to 350 degrees. Grease two round 9-inch cake pans. Cut circles out of parchment paper and press into the bottom of the pans.
• Whisk together the gluten free flour blend, sugar, cocoa powder, salt, and baking soda, and set aside.
• In a mixing bowl, combine the melted vegan buttery spread, shredded zucchini, apple cider vinegar, vanilla extract, and water. Mix on low speed until combined.
• Add 1/2 of the dry ingredients and mix on medium speed. Add the other half of the dry ingredients, and continue to mix on medium speed until well combined.
• Divide the batter between the two round cake pans. Bake at 350 degrees for 26-30 minutes, or until a toothpick inserted in the middle of the cakes comes out clean.
• Allow the cakes to cool in the pan for about 15 minutes, then invert the pans over a cookie sheet and tap the bottom until the cakes release. Let the cakes cool completely before frosting.
• Remove the chilled coconut milk from the refrigerator. Depending on what kind of container it's in, either let the liquid drain out, or use a spoon to scoop out the chilled coconut cream and put it in a mixing bowl.
• Add the powdered sugar and cocoa powder to the coconut cream and beat on medium speed, then increase to high speed. Scrape down the sides of the bowl as needed.
• Once the coconut cream is light and fluffy, turn off the mixer. Place the bottom layer of the cake on a cake stand. Frost the bottom layer with half of the frosting.
• Stack the other layer on top, and spread on the rest of the coconut cream frosting. Top the cake with the strawberries and blueberries.
• Leftover cake should be refrigerated.

CHOCOLATE ZUCCHINI CAKE WITH COCONUT FROSTING

Steps:

• In a large bowl, beat the butter, oil and sugar until smooth. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, baking powder, cinnamon and cloves; gradually add to batter alternately with buttermilk, beating well after each addition. Fold in zucchini. , Pour into a greased 13x9-in. baking pan. Bake at 325° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes. , Meanwhile, in a small bowl, combine the frosting ingredients. Spread over warm cake. Broil 4-6 in. from the heat for 2-3 minutes or until golden brown. Cool completely.

COCONUT CHOCOLATE ZUCCHINI CAKE

Steps:

• Beat butter, coconut oil, and sugar in a large mixing bowl till creamy. Beat in eggs, vanilla, and sour cream. Stir in the zucchini, coconut, and chocolate chips.
• Combine the dry ingredients in a small bowl. Whisk together, then fold into the wet ingredients. Pour into a greased 9″x 13″ cake pan.
• Bake at 350° for about 40-45 minutes or till toothpick inserted in the middle comes out clean. Cool completely and frost, then top with toasted coconut.
• For frosting: Beat together butter, sour cream, coconut flavoring, salt, and enough powdered sugar to make a spreadable consistency. Spread over cooled cake and sprinkle toasted coconut over the top.

CHOCOLATE ZUCCHINI CAKE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
• In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs and oil, mix well. Fold in the nuts and zucchini until they are evenly distributed. Pour into the prepared pan.
• Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the center comes out clean. Cool cake completely before frosting with your favorite frosting.

ZUCCHINI COCONUT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease 2 9x13-inch baking pans.
• Beat eggs, white sugar, and vegetable oil together until well blended.
• Stir flour, baking soda, cinnamon, and salt into egg mixture until batter is just mixed.
• Fold zucchini, 1 1/2 cups coconut and 1 1/2 cups black walnuts into batter until evenly distributed.
• Divide batter evenly between the prepared baking pans.
• 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.
• Beat cream cheese and butter in a large bowl with an electric mixer until smooth.
• Gradually beat confectioners' sugar into cream cheese mixture until frosting is light and fluffy.
• Fold 1 cup coconut, 1/2 cup black walnuts, raisins, and vanilla extract into cream cheese frosting.
• Spread cream cheese frosting over completely cooled cakes.

CHOCOLATE ZUCCHINI CAKE WITH PINEAPPLE FROSTING AND COCONUT

Steps:

• Sift by hand or mix all dry ingredients in a food processor with metal blade set aside.
• In the food processor add butter, oil and sugar mix till creamy add eggs then vanilla through feed tube while machine is running.
• Add zucchini then flour mixture.
• Add cherries and pulse to mix inches Bake in a geased and floured bundt pan at 350 degrees for 50-60 minutes.
• When toothpick inserted into cake cames out clean.
• In the food processor mix cheese and jam spread on cooled cake.
• Press coconut into frosting of cake.

ZUCCHINI BREAD WITH COCONUT

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a loaf pan.
• Combine flour, coconut, baking powder, baking soda, and salt in a bowl.
• Beat sugar, oil, vanilla sugar, and cinnamon in a separate bowl with an electric mixer until foamy.
• Place grated zucchini in a colander in the sink. Squeeze out as much liquid with your hands as possible. Add zucchini and eggs to the sugar mixture and mix well. Stir into flour mixture until well combined.
• Pour zucchini batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.