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Coconut Zucchini Spice Cake
3 cups grated peeled zucchini
1 cup ground walnuts
1 cup flaked coconut
4 eggs
1 cup vegetable oil
2 tablespoons vanilla
2 1/2 cups granulated sugar
3 cups all purpose flour
2 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
Pineapple Cream Cheese Icing, recipe follows
Preheat the oven to 350 degrees. Grease and flour two 10 inch round cake pans.
In a large bowl, combine the zucchini, walnuts and coconut; set aside. In a large bowl, beat together the eggs, oil and vanilla until well blended. Beat in the granulated sugar. Set aside.
In a large bowl, combine the flour, cinnamon, baking soda, baking powder and salt. Gradually add the combined dry ingredients to the egg mixture, beating well after each addition. Stir in the zucchini mixture.
Pour the batter evenly into the prepared pans. Bake 35 to 40 minutes or until a wooden pick inserted in the centers comes out clean. Cool the layers in the pans on wire racks for 10 minutes, then loosen the edges and remove the cake layers to racks to cool completely. Fill and frost with Pineapple Cream Cheese Icing.
Serves 12.
Pineapple Cream Cheese Icing:
1 8 ounce package cream cheese, softened
1/2 cup margarine, softened
1 8 ounce can crushed pineapple, drained
4 1/2 cups powdered sugar, sifted
In a large bowl, beat together the cream cheese and the margarine until creamy. Add the crushed pineapple. Gradually add the powdered sugar, beating until smooth and of spreading consistency.
Yields about 4 cups.
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Coconut Zucchini Spice Cake
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Category: Recipes
Prep Time: Cook Time: Total Time:
Coconut Zucchini Spice Cake
3 cups grated peeled zucchini
1 cup ground walnuts
1 cup flaked coconut
4 eggs
1 cup vegetable oil
2 tablespoons vanilla
2 1/2 cups granulated sugar
3 cups all purpose flour
2 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
Pineapple Cream Cheese Icing, recipe follows
Preheat the oven to 350 degrees. Grease and flour two 10 inch round cake pans.
In a large bowl, combine the zucchini, walnuts and coconut; set aside. In a large bowl, beat together the eggs, oil and vanilla until well blended. Beat in the granulated sugar. Set aside.
In a large bowl, combine the flour, cinnamon, baking soda, baking powder and salt. Gradually add the combined dry ingredients to the egg mixture, beating well after each addition. Stir in the zucchini mixture.
Pour the batter evenly into the prepared pans. Bake 35 to 40 minutes or until a wooden pick inserted in the centers comes out clean. Cool the layers in the pans on wire racks for 10 minutes, then loosen the edges and remove the cake layers to racks to cool completely. Fill and frost with Pineapple Cream Cheese Icing.
Serves 12.
Pineapple Cream Cheese Icing:
1 8 ounce package cream cheese, softened
1/2 cup margarine, softened
1 8 ounce can crushed pineapple, drained
4 1/2 cups powdered sugar, sifted
In a large bowl, beat together the cream cheese and the margarine until creamy. Add the crushed pineapple. Gradually add the powdered sugar, beating until smooth and of spreading consistency.
Yields about 4 cups.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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