Coconut White Russian Recipes Recipe For Zucchini

ZUCCHINI COCONUT LOAF

Zucchini Coconut Loaf image

This loaf is good, spicy and lovely to serve your guests. It cuts better the second day.

Provided by Carol

Categories Bread Quick Bread Recipes Zucchini Bread Recipes

Time 1h25m

Yield 12

Number Of Ingredients 14

Ingredients

1 egg
½ cup vegetable oil
1 cup white sugar
1 cup grated zucchini
½ teaspoon vanilla extract
1 ½ cups all-purpose flour
½ teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
¾ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ cup flaked coconut
½ cup chopped walnuts
½ cup currants

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
In small pan boil one cup water. Add currants or raisins, and boil for two minutes. Drain.
In mixing bowl beat egg, oil, and sugar. Stir in zucchini and vanilla.
In another bowl, measure flour, baking powder, soda, salt, cinnamon, nutmeg, coconut, walnuts, and currants or raisins. Stir to combine thoroughly. Pour all at once over batter in mixing bowl. Stir to moisten. Turn into greased 9x5x3 inch loaf pan.
Bake at 350 degrees F (175 degrees C) for 1 hour until an inserted toothpick comes out clean. Cool in pan 10 minutes. Turn out on rack. Cool and wrap.

Nutrition Facts : Calories 274.4 calories, Carbohydrate 35.9 g, Cholesterol 15.5 mg, Fat 13.9 g, Fiber 1.7 g, Protein 3.3 g, SaturatedFat 2.5 g, Sodium 238.6 mg, Sugar 22.2 g

ZUCCHINI COCONUT CAKE

Zucchini Coconut Cake image

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.

Provided by Kendra

Categories Fruits and Vegetables Vegetables Squash

Time 2h

Yield 24

Number Of Ingredients 17

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
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
¼ cup raisins
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 444.6 calories, Carbohydrate 51.5 g, Cholesterol 47.7 mg, Fat 25.4 g, Fiber 2.1 g, Protein 5.7 g, SaturatedFat 8.3 g, Sodium 291.1 mg, Sugar 40.2 g

CHOCOLATE ZUCCHINI CAKE WITH COCONUT FROSTING

Chocolate Zucchini Cake with Coconut Frosting image

Grated zucchini makes this cake really moist, and the topping adds a nice crunch. When zucchini is in season, I shred, measure and freeze it in 2-cup amounts for this favorite recipe. -Lois M Holben, Creal Springs, Illinois

Provided by Taste of Home

Categories Desserts

Time 1h10m

Yield 15 servings.

Number Of Ingredients 19

Ingredients

1/2 cup butter, softened
1/2 cup canola oil
1-3/4 cups sugar
2 large eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 cup buttermilk
2 cups shredded zucchini
FROSTING:
1 cup sweetened shredded coconut
6 tablespoons butter, softened
2/3 cup packed brown sugar
1/2 cup chopped walnuts
1/4 cup whole milk

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.

Nutrition Facts : Calories 440 calories, Fat 24g fat (10g saturated fat), Cholesterol 58mg cholesterol, Sodium 246mg sodium, Carbohydrate 54g carbohydrate (36g sugars, Fiber 2g fiber), Protein 5g protein.