Wednesday, August 13, 2014

Chocolate Coconut Zucchini Cake

The other day a girl from work brought some zucchinis from her garden to the office and said “please take some of these home!”
She didn’t have to ask me twice! I love chocolate zucchini cake and this recipe of my mom’s is one of my all-time favourite.

When I saw this amazing coconut version on Two Peas &Their Pod whipped it up right away!
Is there a more beautiful sight than chocolate cake batter??

This cake is AWESOME! For real people, super-duper amazing! It is moist and chocolaty, but the coconut really comes through.
I took some to work and everyone loved it!

What you need,

2½ cup all-purpose flour
¾ cup cocoa powder
1 tsp. baking soda
½ tsp. baking powder
½ tsp. salt
½ cup butter, at room temperature (I used salted butter so I left out the salt, as usual!)
½ cup coconut oil, melted and cooled
1½ cups granulated sugar
2 large eggs
1 tsp. vanilla
½ cup plain Greek yogurt
3 cups finely shredded zucchini
½ cup sweet flaked coconut
½ cup semi-sweet chocolate chips

For the icing,
1 cup butter, softened
3½ cups icing sugar
1½ tsp. coconut extract
½ tsp. vanilla

½ cup sweetened shredded coconut, toasted for topping

Preheat your oven to 325 degrees. Grease a 9x13inch baking dish with non-stick cooking spray.

In a medium bowl whisk together the flour, cocoa, baking powder, baking soda and salt.

In the bowl of a stand mixer beat the butter, oil and sugar until smooth.  Add the eggs one at time and beat until well incorporated. Add the vanilla and yogurt and beat until smooth.

Add the dry ingredients slowly and beat until just incorporated.
Stir in the zucchini, coconut and chocolate chips.

Spread the batter into the pan and smooth off the top.

Bake for 40-45 minutes until a toothpick comes out clean.

Cool the cake completely on a rack.

While the cake is cooling you can make the icing. In a stand mixer beat the butter and icing sugar until light and fluffy. Add in the vanilla and coconut extract and beat until well incorporated.

Spread the frosting over the cooled cake and sprinkle with the toasted coconut.

Get a fork and stuff a giant piece in your face! Delish!

I can’t say enough good things about this cake; seriously just make it for yourself! You will love it, I guarantee it!

Can I just say real quick how amazing Two Peas & Their Pod are? I read their blog daily and have made many of their recipes. They always turn out perfectly and taste amazing! Love them!



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