Coconut Lime Zucchini Cake

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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