Are you ready to transform an ordinary vegetable into an extraordinary dessert that will make your taste buds dance? This Zucchini Lime Coconut Cake is not just another cake—it's a culinary adventure that combines the unexpected moistness of zucchini, the bright zing of lime, and the tropical sweetness of coconut. Perfect for those who love surprising flavor combinations and want to sneak some extra vegetables into their dessert, this cake is a game-changer that will have everyone asking for your secret recipe.
Prep Time: 30 mins
Cook Time: 50 mins
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 2 cups grated zucchini
- 1 cup sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon lime zest
- 1/2 cup shredded coconut
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment paper.
- Wash and trim the zucchini. Using a box grater, grate the zucchini. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture.
- In a large mixing bowl, whisk together sugar, vegetable oil, eggs, and vanilla extract until well combined and slightly frothy.
- In a separate bowl, sift together all-purpose flour, baking soda, baking powder, and salt. Add lime zest to the dry ingredients and mix well.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix.
- Fold in the squeezed grated zucchini and shredded coconut, ensuring even distribution throughout the batter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar or top with a lime glaze before serving.
Tips
- Moisture Management: The key to a perfect zucchini cake is removing excess water from the grated zucchini. Use a clean kitchen towel and squeeze thoroughly to prevent a soggy cake.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a tough, dense cake.
- Fresh Zest is Best: Use fresh lime zest for the most vibrant citrus flavor. Avoid using dried or pre-packaged zest if possible.
- Check for Doneness: Use the toothpick test—insert it into the center of the cake, and if it comes out clean with just a few moist crumbs, your cake is perfect.
- Cooling is Crucial: Allow the cake to cool completely before adding any glaze or powdered sugar to prevent melting and ensure the best texture.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 4g
Fat: 15g
Saturated Fat: 4g
Cholesterol: 55mg
