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A tropical and easy cake made with coconut, lime and zucchini.
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5 from 1 vote

Coconut lime zucchini cake

A tropical and easy cake made with coconut, lime and zucchini
Prep Time20 mins
Cook Time45 mins
Resting time15 mins
Total Time1 hr 20 mins
Course: Dessert
Cuisine: American
Keyword: coconut dessert,, easy dessert,, Zucchini
Servings: 10 servings
Calories: 363kcal
Author: Mia Kouppa

Equipment

  • 1 Loaf pan
  • 1 Stand mixer or hand held mixer
  • 1 Grater
  • 1 Zester

Ingredients

For the cake

  • cups all purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ cup sugar
  • 7 tbsp olive oil or vegetable oil or melted coconut oil
  • 1 tsp coconut extract
  • 4 tbsp lime juice
  • 2 eggs
  • 1 cup grated zucchini
  • 1 cup coconut (unsweetened)
  • 2 teaspoons grated lime zest

For the lime syrup

  • ½ cup sugar
  • cup water
  • 2 tbsp fresh lime juice

For the glaze

  • 1 cup icing sugar
  • ¼ cup coconut cream
  • 1 tsp lime juice
  • 1 tbsp lime zest
  • shredded coconut for sprinkling on top of glaze

Instructions

Make ahead: Prepare the lime syrup

  • In saucepan, bring the sugar and water to boil and stir until the sugar is dissolved. Add the lime juice and bring back to a boil, and then pour the syrup into a bowl. Allow it to stand at room temperature for at least 2 hours or up to 6 hours.
    ½ cup sugar, ⅓ cup water, 2 tbsp fresh lime juice

For the cake

  • Preheat oven to 350 degrees Fahrenheit. Grease your loaf pan and line it with parchment paper. Set aside.
  • In a small bowl whisk together the flour, baking powder, baking soda and salt. Set aside.
    1½ cups all purpose flour, 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt
  • In the bowl of your stand mixer combine the eggs with the sugar and beat on medium high speed for 3 minutes. Add the oil and beat for another 3 minutes.
    ¾ cup sugar, 2 eggs, 7 tbsp olive oil
  • Add the shredded coconut, lime zest, coconut extract and lime juice. Mix well and then slowly add in the flour, beating until just combined. Then, add in the grated zucchini and mix until just combined. You can use a rubber spatula at this point to mix your batter as well.
    1 tsp coconut extract, 4 tbsp lime juice, 1 cup coconut (unsweetened), 2 teaspoons grated lime zest, 1 cup grated zucchini
  • Pour batter into prepared cake pan and bake in the middle rack of your oven for 45 minutes, or until a toothpick inserted into the center comes out clean.
  • When your cake is baked, remove from the oven and use a long skewer to poke about 15 holes through your cake. Spoon the syrup over the top of the cake, allowing the liquid to sink in before adding more. Let your cake cool in the loaf pan for 30 minutes and then turn it out onto a rack, and place it right side up until it cools completely. Drizzle with the glaze and decorate with lime slices and shredded coconut if desired.

For the glaze

  • Combine all the ingredients and whisk well until combined and there are no clumps of icing sugar.
    1 cup icing sugar, ¼ cup coconut cream, 1 tsp lime juice, 1 tbsp lime zest, shredded coconut for sprinkling on top of glaze

Nutrition

Calories: 363kcal | Carbohydrates: 57g | Protein: 4g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 33mg | Sodium: 233mg | Potassium: 108mg | Fiber: 1g | Sugar: 40g | Vitamin A: 77IU | Vitamin C: 5mg | Calcium: 37mg | Iron: 1mg