My mom has been making this cake for years using fresh zucchini from the garden. It is a family favorite. It’s even great to freeze and bring out when company comes.
Original recipe makes 2 9×13-inch cakes
Ingredients
4 eggs
2 cups white sugar
1 cup vegetable oil
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
3 cups grated zucchini
1 1/2 cups sweetened flaked coconut
1 1/2 cups chopped black walnuts
1 (8 ounce) package cream cheese, softened
1/2 cup butter
3 3/4 cups confectioners’ sugar
1 cup sweetened flaked coconut
1/2 cup chopped black walnuts
1/4 cup raisins
1 teaspoon vanilla extract
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PREP
30 mins
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COOK
30 mins
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READY IN
2 hrs
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Grease 2 9×13-inch baking pans.
- Beat eggs, white sugar, and vegetable oil together until well blended.
- Stir flour, baking soda, cinnamon, and salt into egg mixture until batter is just mixed.
- Fold zucchini, 1 1/2 cups coconut and 1 1/2 cups black walnuts into batter until evenly distributed.
- Divide batter evenly between the prepared baking pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on wire racks.
- Beat cream cheese and butter in a large bowl with an electric mixer until smooth.
- Gradually beat confectioners’ sugar into cream cheese mixture until frosting is light and fluffy.
- Fold 1 cup coconut, 1/2 cup black walnuts, raisins, and vanilla extract into cream cheese frosting.
- Spread cream cheese frosting over completely cooled cakes.
Nutrition
Calories: 445 kcal
Carbohydrates: 51.5 g
Cholesterol: 51 mg
Fat: 25.4 g
Fiber: 2.1 g
Protein: 5.7 g
Sodium: 291 mg