Coconut Chocolate Zucchini Cake

By srumbel

I’ve had chocolate zucchini cake with chocolate frosting, but I think I loved this Coconut Chocolate Zucchini cake even more! It is a dense and moist cake with a tender crumb. The frosting is yummy, but the toasted coconut takes it over the top! Everyone in my family loved this cake. The first night I served it on it’s own, and it was quickly devoured. The next day we had it with vanilla ice cream, and that was a perfect addition if you want to be extra naughty. If you love chocolate and coconut together, you must try this cake! It will be a new staple at our house during zucchini season!
from creationsbykara.com

Ingredients

• Cake:
• 1/2 cup soft butter
• 1/2 cup coconut oil, melted and cooled
• 1 1/2 cups sugar
• 2 eggs
• 1 tsp vanilla
• 1/2 cup sour cream
• 3 cups shredded zucchini
• 1/2 cup coconut
• 1/2 cup semi sweet chocolate chips
• 2 1/2 cups flour
• 3/4 cup cocoa
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• Frosting:
• Frosting:
• 1/2 cup butter, softened
• 3 Tbsp sour cream
• 2 tsp coconut flavoring
• dash of salt
• 2 1/2- 3 cups powdered sugar
• 1/2 cup toasted coconut

Preparation

Step 1

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"x13" 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.

Serves: 16-20 servings