Coconut Chocolate Zucchini Cake Recipes

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.

SUE'S CHOCOLATE ZUCCHINI CAKE

Steps:

• Preheat oven to 350°. Grease a 13x9-in. baking pan., In a large bowl, whisk the first seven ingredients. In another bowl, whisk eggs, yogurt, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Stir in zucchini., Transfer batter to prepared pan. Bake 25-30 minutes or until top springs back when lightly touched. Cool completely in pan on a wire rack., For frosting, place evaporated milk, sugar and vanilla in a blender jar; cover and process 30 seconds. In a microwave, melt chocolate and butter; stir until smooth. Add to milk mixture; cover and process 30-45 seconds or until thickened and smooth, stopping to scrape blender jar as needed.

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.

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.

CHOCOLATE ZUCCHINI CAKE

Steps:

• Mix dry ingredients together.
• Add liquid ingredients and mix well.
• Pour into a 9x13 inch pan.
• Bake 30-40 minutes at 350F.