Home · Recipes · Desserts & Baking · Cake Recipes · Bundt Cakes Zucchini Coconut Cake with Lime Glaze Author: Maryanne CabreraPublished: Jun 20, 2012Updated: Nov 16, 2023 View Recipe9 ReviewsThis post may contain affiliate links. Read our disclosure policy. 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. 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! Zucchini Coconut Cake 5 from 1 vote Zucchini coconut cake adds a tropical pop to this moist and flavorful bundt cake. Top with lime glaze extra for the finishing touch. Prep Time: 15 minutes minutesCook Time: 50 minutes minutesTotal Time: 1 hour hour 5 minutes minutes Servings: 14 Print Recipe Pin Recipe Rate Recipe 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 moistureLime Glaze:▢ 1 teaspoon freshly grated lime zest▢ ¼ cup fresh squeezed lime juice▢ 2 cup confectioners' sugar (227 g), unsifted 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. NutritionCalories: 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 Author: Maryanne Cabrera Course: DessertCuisine: American Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.
Deb says: June 21, 2012 Adding coconut and a glaze with lime is a scrumptious idea for zucchini cake! A scrumptious dessert for the first day of summer! Reply
Lola Lobato says: June 26, 2012 What a nice cake!!! love the zucchini, the coconut and the olive oil. Mmmmm very tempting.I will be posting about greece I was there two month ago, where are you going? food is fantastic every thing so fresh.Have a great trip!!! Reply
the little epicurean says: July 2, 2012 I’ll be island hopping from Athens, Rhodes, Santorini and Mykonos! I’m so excited. Thanks!
Katy Noelle says: July 23, 2012 hello! I’ve just found your blog via Facebook and a picture of your blueberry cupcakes…. I just had to hunt you down! =] Looking forward to more…Katy Noelle Reply
the little epicurean says: August 1, 2012 Hi Katy! I’m so glad you found me! I’ve been away on vacation but I’m back now. Get ready for some new goodies!
F7linda says: September 18, 2024 This was a wonderful treat at our card party! The lime glaze really jazzed it up. I got asked for the recipe by many ladies in our group. It’s a keeper!!!♥️ Reply