Chocolate Zucchini Coconut Cake


For the Cake:
2 1/2 cups all-purpose flour
3/4 cup Dutch-process cocoa
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
1/2 cup coconut oil, melted and cooled to room temperature
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
2 large eggs
1/2 cup plain Greek yogurt
3 cups shredded zucchini
1/2 cup sweetened flaked coconut
1/2 cup chocolate chips
For the Coconut Frosting:
1 cup unsalted butter, at room temperature
3 1/2 cups confectioners’ sugar
1 1/2 teaspoons coconut extract
1/2 teaspoon vanilla extract
1/2 cup toasted coconut, for sprinkling cake

View the full recipe: Two Peas and Their Pod

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