Coconut Zuchinni Cake

Hoje para Jantar
Coconut Zuchinni Cake


500 grams zucchini
4 eggs
1 cup brown sugar
3/4 cup white sugar
1/2 cup cooking oil
1 cup cake flour
1 cup whole wheat flour
1/2 cup coconut
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon ground ginger
1 tablespoon poppy seeds
1/2 package cocoa powder
6 tablespoons milk
1 tablespoon unsalted butter
coconut (for sprinkling)
3 tablespoons powdered sugar


1For the cake, grease and flour a Bundt pan.
2Preheat oven to 180°C (approximately 350°F).
3Rinse zucchini and grate.
4If zucchini is too large, remove seeds.
5Set aside.
6Beat eggs with sugar until smooth.
7Whisk in oil.
8Add grated zucchini.
9Mix flour, coconut, baking soda, baking powder and ginger and add to egg mixture.
10Mix well.
11Fold in poppy seeds.
12Bake for 30-40 minutes.
13Cake is done when a toothpick inserted in the middle comes out clean.
14For the icing, mix all ingredients with a whisk and cook on stovetop for 5 minutes.
15Remove from heat.
16Remove cake form pan.
17Pour icing over cake while cake is still warm.
18Sprinkle with grated coconut.
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