back to notes

Chocolate Zucchini Coconut Cake (from boss)

2 ½ cups flour
¾ cups cocoa
1 tsp baking soda
½ tsp baking powder
½ tsp salt
½ cup unsalted butter, at room temperature
½ cup coconut oil, melted and cooled to room temperature
1 ½ cups sugar
1 tsp vanilla extract
2 large eggs
½ cup plain greek yogurt
3 cups shredded zucchini
½ cup sweetened flaked coconut
½ cup chocolate chips

Frosting:
1 cup butter, room temperature
3 ½ cups confectioners’ sugar
1 ½ tsp coconut extract
½ tsp vanilla extract
½ cup toasted coconut, for sprinkling cake

Preheat oven to 325, grease 9x13 pan, set aside. Whisk flour, cocoa, baking soda, baking powder, salt, and set aside. Beat together butter, coconut oil, sugar till smooth. Add eggs and vanilla, beat till smooth, add the greek yogurt and mix until combined. Slowly mix in dry ingredients until just combined. Fold in zucchini, coconut, and chocolate chips. Bake for 40-45 min.

Frosting: beat butter till smooth, gradually add the sugar and mix until creamy and smooth, about 3 min. Add coconut and vanilla extracts and beat until smooth. Frost cooled cake and sprinkle with toasted coconut.