Zucchini Coconut Cake

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x13-inch baking pans.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Beat white sugar, oil, and eggs together in a bowl until well combined; stir in flour, baking soda, cinnamon, and salt until batter is just combined. Fold in zucchini, 1 ½ cups coconut, and 1 ½ cups black walnuts until evenly distributed. Divide batter between the prepared pans.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 30 minutes. Cool in the pans for 10 minutes before removing from pans and transferring to wire racks to cool completely.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Beat cream cheese and butter together in a large bowl with an electric mixer until smooth; gradually beat in confectioners' sugar until frosting is light and fluffy. Fold in remaining 1 cup coconut, remaining ½ cup black walnuts, raisins, and vanilla extract.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Spread cream cheese frosting over cooled cakes.'}

📊 Nutrition Facts

Per serving (24 servings total)