Moist Coconut Lemon Cake Recipe Recipe For Zucchini

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LEMON ZUCCHINI CAKE



Lemon Zucchini Cake image

This Lemon Zucchini Cake is definitive proof that lemon and zucchini belong together! Beautifully moist and undeniably delicious, this easy cake is topped with a lemon glaze that will keep you coming back for one more slice. An excellent way to use up that zucchini from your garden!

Provided by Trish - Mom On Timeout

Categories     Dessert

Time 55m

Number Of Ingredients 13

1 ¼ cup granulated sugar
6 tablespoons extra virgin olive oil (or vegetable or canola oil)
2 eggs (room temperature)
⅓ cup vanilla almondmilk (or whole milk)
2 tablespoons lemon juice
1 teaspoon vanilla or almond extract
2 cups cake flour
1 ⅓ teaspoons baking powder
½ teaspoon kosher salt
1 ½ cup shredded zucchini (drained and squeezed dry)
2 tablespoons lemon zest
1 cup powdered sugar
1 to 2 tablespoons lemon juice

Steps:

  • Preheat oven to 350°F.
  • Spray a loaf pan with baking spray and line with parchment paper. Set aside.
  • Combine flour, baking powder, and salt in a medium bowl and whisk together. Set aside.
  • In a large bowl, combine the sugar and olive oil. Whisk to combine.
  • Add eggs and almondmilk and whisk together.
  • Add lemon juice and vanilla extract and stir to combine.
  • Add flour mixture and stir just until incorporated.
  • Fold in zucchini and lemon zest.
  • Pour batter into the prepared pan and bake for 45 to 55 minutes or until an inserted toothpick comes out with moist crumbs. The top of the cake should look dry.
  • Place the loaf on a cooling rack and cool for 15 minutes. Use the parchment paper to carefully life the cake from the pan. Let cool completely on rack.

Nutrition Facts : Calories 331 kcal, Carbohydrate 57 g, Protein 4 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 32 mg, Sodium 144 mg, Fiber 1 g, Sugar 37 g, ServingSize 1 serving

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

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

LEMON CAKE WITH TOASTED COCONUT



Lemon Cake with Toasted Coconut image

This lemon-coconut cake is super moist and yummy. It is delicious with any type of fresh berry such as blueberries, raspberries, or strawberries.

Provided by Karen Brady Pastore

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 55m

Yield 12

Number Of Ingredients 12

¾ cup shredded unsweetened coconut
2 cups all-purpose flour, sifted
¾ teaspoon baking powder
¼ teaspoon baking soda
1 pinch salt
3 large eggs
1 ¾ cups white sugar
1 ¾ cups whole milk
1 cup extra-virgin olive oil
5 tablespoons lemon zest
5 tablespoons lemon juice
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan. Spread coconut on a baking sheet.
  • Bake in the preheated oven until lightly toasted, about 5 minutes. Remove and let cool while you prepare the cake. Leave the oven on.
  • Combine flour, baking powder, baking soda, and salt in a large bowl.
  • Whisk eggs and sugar together in another large bowl until very well combined. Stir in milk, oil, lemon zest, lemon juice, and vanilla extract; mix until well combined. Fold in dry ingredients and add coconut. Pour into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes.

Nutrition Facts : Calories 436.7 calories, Carbohydrate 48.7 g, Cholesterol 50.1 mg, Fat 25 g, Fiber 1.8 g, Protein 5.3 g, SaturatedFat 7 g, Sodium 104.1 mg, Sugar 31.5 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

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.

ZUCCHINI LEMON CAKE



Zucchini Lemon Cake image

A recipe my mother makes for her quilting group. She does wonder if the salt is too much? Guessing at serving size.

Provided by WiGal

Categories     Dessert

Time 1h

Yield 15 serving(s)

Number Of Ingredients 12

3 eggs
1 1/4 cups white sugar
1 cup vegetable oil
1/4 cup lemon juice
2 teaspoons lemon zest
1 3/4 cups zucchini, peeling on shredded drained
2 cups flour
2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1 cup walnuts, chopped
2 tablespoons powdered sugar

Steps:

  • Preheat oven to 350 degrees.
  • Combine eggs, sugar, oil, lemon juice, zest; beat well.
  • Add zucchini and mix well.
  • Sift the dry ingredients into small bowl.
  • Mix dry ingredients into the zucchini mixture.
  • Fold in nuts.
  • Pour into a greased 9" by 13" pan.
  • Bake at 350 degrees for 30 to 40 minutes, or until done.
  • Cool and dust with powdered sugar.

Nutrition Facts : Calories 326.6, Fat 20.8, SaturatedFat 2.7, Cholesterol 37.2, Sodium 345, Carbohydrate 32.4, Fiber 1.2, Sugar 18.4, Protein 4.4

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