Zucchini Coconut Cake with Lime Glaze

Moist and flavorful zucchini coconut cake adds a tropical pop of flavor to the traditional bundt cake. It’s topped with tangy lime glaze for the finishing touch.

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Bundt.  I think that’s such a funny word.  I smile a little bit every time I hear bundt cake.  Maybe its because of the movie My Big Fat Greek Wedding.  There is this part when the groom’s parents bring the bride’s family a bundt cake.  

The bride’s Greek mother doesn’t know why there is a hole in the middle of the cake.  Before serving the cake she places a potted plant in the hole.  I thought it was hilarious.  But then again, I’m a sucker for romantic comedies so I enjoyed the entire movie.

This is unlike the traditional bundt cake from the movie.  This is a tropical inspired bundt cake to celebrate the first day of summer!

Ingredients

The cake is made with extra virgin olive oil instead of butter.  To lighten up the flavors, the cake is packed full of zucchinis, shredded coconut, and toasted walnuts.  Its an extremely moist cake topped with a delicate and crunchy lime glaze.  Its quite possibly my favorite bundt cake.

I was a little hesitant to use olive oil in a cake.  I’m afraid that the taste would be too strong and overpower the rest of the ingredients.  When I sampled the raw batter, the olive oil was so assertive.  However, after baking, it did mellow out a great deal and rather complemented the sweet coconut.

Speaking of My Big Fat Greek Wedding and olive oil, I’m super excited to tell you that I’ll be going to Greece and Italy next month for my birthday!

5 from 1 vote

Zucchini Coconut Cake

By Maryanne Cabrera

Zucchini coconut cake adds a tropical pop to this moist and flavorful bundt cake. Top with lime glaze extra for the finishing touch. 

Servings: 14

Prep Time: 15 minutes mins

Cook Time: 50 minutes mins

Total Time: 1 hour hr 5 minutes mins

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Ingredients

• ▢ 2 cups all-purpose flour, (260 g)
• ▢ 1 ½ tsp baking powder
• ▢ 1 tsp baking soda
• ▢ ¾ tsp kosher salt
• ▢ 1 cup granulated sugar, (200 g)
• ▢ ¾ cup dark brown sugar, (150 g), packed
• ▢ 1 cup oil of choice , such as grape seed oil or melted coconut oil
• ▢ 3 large eggs, , room temp
• ▢ 1 ½ tsp pure vanilla extract
• ▢ 1 ½ cup sweetened shredded coconut , (130 g)
• ▢ 2 ½ cup zucchini, , (340 g) shredded, squeezed of excess moisture

Lime Glaze:

• ▢ 1 teaspoon freshly grated lime zest
• ▢ ¼ cup fresh squeezed lime juice
• ▢ 2 cup confectioners' sugar, (227 g), unsifted

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Instructions 

• Preheat oven to 350°F. Grease 12 cup bundt cake pan. Set aside.
• In a medium bowl, whisk together flour, baking powder, baking soda, and sea salt. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, mix together sugars and oil. Add eggs and vanilla. Mix until well incorporated. Scrape down sides of bowl as needed to ensure thorough mixing.
• Add dry flour mixture in two additions. Mix on low until almost combined. Add coconut and zucchini. Fold until thoroughly distributed.
• Transfer batter to prepared bundt pan. Spread batter into an even layer Bake for 45-50 minutes or until toothpick inserted in center of cake comes out clean.  Cool on wire rack for 10 minutes. Then, invert and cool cake to room temperature.

Lime Glaze:

• Whisk lime juice, lime zest, and confectioners sugar together until smooth. Pour glaze over cooled cake.

Notes

• If using coconut oil, melt before use. Unrefined coconut oil will have a slight coconut flavor. Refined coconut oil will have no flavor.

Nutrition

Calories: 439kcal, Carbohydrates: 62g, Protein: 4g, Fat: 20g, Saturated Fat: 6g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 40mg, Sodium: 295mg, Potassium: 146mg, Fiber: 1g, Sugar: 47g, Vitamin A: 105IU, Vitamin C: 5mg, Calcium: 50mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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