Coconut Lime Zucchini Cake

miakouppa.com

Coconut Lime Zucchini Cake

Ingredients like zucchini, lime and coconut may give off summer vibes, but the reality is that they are available all year round – and we’re grateful they are.

Key Ingredients

all purpose flour

baking powder

and more...

In a bowl, whisk dry ingredients. Set aside. In a mixer, beat eggs, sugar and oil. Combine other ingredients. Pour mixture in prepared baking pan.

Step 1

Bake for 45 minutes. Remove from the oven and poke about 15 holes through your cake. Spoon the syrup over the top of the cake.

Step 2

Cool and turn it our onto a rack. Drizzle with the glaze and decorate with lime slices and shredded coconut if desired.

Step 3

For the glaze, combine all the ingredients and whisk well until combined and there are no clumps of icing sugar.

Step 4

- Coconut lime zucchini cake keeps well at room temperature for 2 – 4 days. - For longer storage, wrap your cake tightly and place in the freezer.

Easy Tips

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