Coconut Chocolate Zucchini Cake
Moist coconut chocolate zucchini cake topped with sour cream coconut frosting.
Ingredients
Cake
- ½ cup salted butter softened to room temperature
- ½ cup coconut oil melted and cooled
- 1 ½ cups sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- 3 cups shredded zucchini
- ½ cup sweetened coconut flakes
- ½ cup semi sweet chocolate chips
- 2 ½ cups all purpose flour
- ¾ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
Frosting
- ½ cup salted butter softened
- 3 Tbsp sour cream
- 2 tsp coconut flavoring
- dash of salt
- 2 ½ cups powdered sugar (more if needed)
- ½ cup toasted coconut
Instructions
- 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.
Nutrition
Serving: 1gCalories: 382kcalCarbohydrates: 50gProtein: 4gFat: 20gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 48mgSodium: 223mgPotassium: 220mgFiber: 3gSugar: 34gVitamin A: 431IUVitamin C: 6mgCalcium: 35mgIron: 2mg
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