FoodDiscover the secret to the astonishingly moist cake: Our unique zucchini and coconut recipe

Discover the secret to the astonishingly moist cake: Our unique zucchini and coconut recipe

Cake with zucchini and coconut
Cake with zucchini and coconut
Images source: © Adobe Stock | eflstudioart
1:49 PM EST, February 9, 2024

We're proud to present an unusual cake recipe today that will leave even seasoned gourmets in awe. The star of this remarkable bake is a secret ingredient, resulting in every bite melting pleasingly in your mouth. We're talking about a zucchini and coconut cake, a creation that marries unique flavors into something truly special.

Visible moistness of zucchini and coconut cake explained

What makes this cake so moist, you may ask? The answer lies in our star ingredient: the zucchini. Being a vegetable high in water content, the zucchini introduces moisture to the cake while baking. Additionally, zucchini contributes a slight nutty flavor to the cake.

Ingredients for the cake:

  • 17 cups of all-purpose flour,
  • a large zucchini,
  • 1.5 cups of granulated sugar,
  • 4 heaping teaspoons of baking powder,
  • 4 eggs,
  • 1 cup of vegetable oil,
  • juice of a small lemon,
  • zest of a lemon.

Ingredients for the coconut crumble:

  • 1 cup of coconut flakes,
  • 2 tablespoons of butter,
  • 1 cup of granulated sugar.

Method of preparation:

  1. Start by washing the zucchini thoroughly. Proceed to peel it, cut it in half, and remove the seed pod. Use a coarse grater to grate it directly into a large bowl. Leave it aside to let it release its juices.
  2. In a separate bowl, whip eggs and sugar into a fluffy mixture. Gradually incorporate the oil while continuously stirring. Finally, sift in the flour and baking powder, pour in the lemon juice, and add the grated lemon zest. Blend well until achieving a uniform consistency.
  3. Drain off excess juice from the zucchini and incorporate it into the ready dough. Softly stir using a spatula.
  4. Line a baking pan with baking paper and transfer the dough onto it. Flatten the surface using a spatula.
  5. Next, prepare the crumble. Melt 2 tablespoons of butter in a pan, add sugar and stir over medium heat. Once off the heat, incorporate the coconut flakes and give it another stir. Evenly spread this mixture over the cake.
  6. Place the prepped cake into a pre-heated 350°F oven and bake for approximately 1 hour.
  7. After baking, let the cake cool inside the oven.

Discover a world of concealed tastes with our recipe for a moist zucchini and coconut cake. Each bite promises a culinary adventure, astounding even the most discerning palates. Bon appétit!

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