If I could reach through this screen right now and shove a bite of this into your mouth, I would. I’m just worried that the long winded name I gave this cake is not doing it justice. Plus, lots of you might think that zucchini and coconut have no place in a cake anyways. And I would not typically argue with you, (I am very particular about the placement of fruits or little bits of anything in my baked goods- like NO little bits of fruit in carrot cake, and NO raisins in cinnamon rolls, etc) But this time, I can’t help it. This cake is AMAZING, and no one I fed it to was any the wiser. Well at least Pete, the kids and my dad had no idea, (obviously my mom is smarter than that.)

Dark Chocolate Coconut Zucchini Cake with Mocha Glaze

I am sorry, there is no other word but “moist” to describe this cake. Like so moist that it stayed fresh for days and days- although it is shocking that it lasted so long! The zucchini disappears into the texture of the cake, and the coconut was subtle and insanely delicious. But I think the coffee is what makes the cake taste so incredibly chocolaty. And then that extra bit of coffee glaze on top is the perfect addition.

Dark Chocolate Coconut Zucchini Cake with Mocha Glaze

I initially served this for dessert after a family meal, but I will be honest, I enjoyed it the most the next morning with a cup of coffee (It was a very naughty breakfast!) and even let the kids have a slice after school. Enjoy!

Dark Chocolate Coconut Zucchini Cake with Mocha Glaze

To make this Chocolate Zucchini Coconut Cake with Coffee Glaze, this is what you do:

 

Preheat the oven to 350 degrees.

In the bowl of a standing mixer, cream together the butter and sugar until fluffy.
Add the eggs and beat until well combined. Add the zucchini and the coconut and mix together, making sure to scrape the sides of the bowl down.

Dark Chocolate Coconut Zucchini Cake with Mocha Glaze

In a separate bowl, combine the flour, cocoa powder, baking powder, baking soda and salt. Add the dry ingredients to the batter and combine partially. Add the buttermilk  and coffee and then mix until you have a smooth batter.

Dark Chocolate Coconut Zucchini Cake with Mocha Glaze

Generously grease a bundt pan (I used cooking spray) and transfer the batter to the cake pan. Then set the cake pan on a sheet pan. Place in the oven and bake the cake for about 50 minutes, or until a wooden skewer comes out clean.

Dark Chocolate Coconut Zucchini Cake with Mocha Glaze

Let the cake cool in the bundt pan, about an hour before turning out onto a cakeplate.

Dark Chocolate Coconut Zucchini Cake with Mocha Glaze

To make the glaze:
Whisk the coffee, powdered sugar and cream together until smooth. Drizzle over the top of the cooled cake.

Dark Chocolate Coconut Zucchini Cake with Mocha Glaze

Slice and serve!

Dark Chocolate Coconut Zucchini Cake with Mocha Glaze

 

Recipe: Chocolate Zucchini Coconut Cake with Coffee Glaze

Ingredients

  • ¾ cup butter, room temperature
  • 1 cups white sugar
  • 
2 eggs
  • 1 1/2 cups shredded zucchini
  • 1 ½ cups shredded sweetened coconut
  • 1 ½ cups flour
  • 
1 ½ cups cocoa powder (I used Hersheys Dark)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ¼ cup espresso or strong coffee
  • 
3/4 cup milk buttermilk
  • Coffee Glaze
  • 2 tablespoons espresso or strong coffee
  • 2 cups powdered sugar
  • 1 tablespoon heavy cream

Instructions

  1. Preheat the oven to 350 degrees. In the bowl of a standing mixer, cream together the butter and sugar until fluffy.
  2. Add the eggs and beat until well combined. Add the zucchini and the coconut and mix together, making sure to scrape the sides of the bowl down.
  3. In a separate bowl, combine the flour, cocoa powder, baking powder, baking soda and salt. Add the dry ingredients to the batter and combine partially. Add the buttermilk and coffee and then mix until you have a smooth batter.
  4. Generously grease a bundt pan (I used cooking spray) and transfer the batter to the cake pan. Then set the cake pan on a sheet pan. Place in the oven and bake the cake for about 50 minutes, or until a wooden skewer comes out clean.
  5. Let the cake cool in the bundt pan, about an hour before turning out onto a cakeplate.
  6. To make the glaze:
  7. Whisk the coffee, powdered sugar and cream together until smooth. Drizzle over the top of the cooled cake.

Preparation time: 10 minute(s)

Cooking time: 50 minute(s)

Number of servings (yield): 12

Print Recipe  
Categorized: Chocolate, Dessert
Tagged:

If I could reach through this screen right now and shove a bite of this into your mouth, I would. I’m just worried that the long winded name I gave this cake is not doing it justice. Plus, lots of you might think that zucchini and coconut have no place in a cake anyways. And I would not typically argue with you, (I am very particular about the placement of fruits or little bits of anything in my baked goods- like NO little bits of fruit in carrot cake, and NO raisins in cinnamon rolls, etc) But this time, I can’t help it. This cake is AMAZING, and no one I fed it to was any the wiser. Well at least Pete, the kids and my dad had no idea, (obviously my mom is smarter than that.)

Dark Chocolate Coconut Zucchini Cake with Mocha Glaze

I am sorry, there is no other word but “moist” to describe this cake. Like so moist that it stayed fresh for days and days- although it is shocking that it lasted so long! The zucchini disappears into the texture of the cake, and the coconut was subtle and insanely delicious. But I think the coffee is what makes the cake taste so incredibly chocolaty. And then that extra bit of coffee glaze on top is the perfect addition.

Dark Chocolate Coconut Zucchini Cake with Mocha Glaze

I initially served this for dessert after a family meal, but I will be honest, I enjoyed it the most the next morning with a cup of coffee (It was a very naughty breakfast!) and even let the kids have a slice after school. Enjoy!

Dark Chocolate Coconut Zucchini Cake with Mocha Glaze

To make this Chocolate Zucchini Coconut Cake with Coffee Glaze, this is what you do:

 

Preheat the oven to 350 degrees.

In the bowl of a standing mixer, cream together the butter and sugar until fluffy.
Add the eggs and beat until well combined. Add the zucchini and the coconut and mix together, making sure to scrape the sides of the bowl down.

Dark Chocolate Coconut Zucchini Cake with Mocha Glaze

In a separate bowl, combine the flour, cocoa powder, baking powder, baking soda and salt. Add the dry ingredients to the batter and combine partially. Add the buttermilk  and coffee and then mix until you have a smooth batter.

Dark Chocolate Coconut Zucchini Cake with Mocha Glaze

Generously grease a bundt pan (I used cooking spray) and transfer the batter to the cake pan. Then set the cake pan on a sheet pan. Place in the oven and bake the cake for about 50 minutes, or until a wooden skewer comes out clean.

Dark Chocolate Coconut Zucchini Cake with Mocha Glaze

Let the cake cool in the bundt pan, about an hour before turning out onto a cakeplate.

Dark Chocolate Coconut Zucchini Cake with Mocha Glaze

To make the glaze:
Whisk the coffee, powdered sugar and cream together until smooth. Drizzle over the top of the cooled cake.

Dark Chocolate Coconut Zucchini Cake with Mocha Glaze

Slice and serve!

Dark Chocolate Coconut Zucchini Cake with Mocha Glaze

 

Recipe: Chocolate Zucchini Coconut Cake with Coffee Glaze

Ingredients

  • ¾ cup butter, room temperature
  • 1 cups white sugar
  • 
2 eggs
  • 1 1/2 cups shredded zucchini
  • 1 ½ cups shredded sweetened coconut
  • 1 ½ cups flour
  • 
1 ½ cups cocoa powder (I used Hersheys Dark)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ¼ cup espresso or strong coffee
  • 
3/4 cup milk buttermilk
  • Coffee Glaze
  • 2 tablespoons espresso or strong coffee
  • 2 cups powdered sugar
  • 1 tablespoon heavy cream

Instructions

  1. Preheat the oven to 350 degrees. In the bowl of a standing mixer, cream together the butter and sugar until fluffy.
  2. Add the eggs and beat until well combined. Add the zucchini and the coconut and mix together, making sure to scrape the sides of the bowl down.
  3. In a separate bowl, combine the flour, cocoa powder, baking powder, baking soda and salt. Add the dry ingredients to the batter and combine partially. Add the buttermilk and coffee and then mix until you have a smooth batter.
  4. Generously grease a bundt pan (I used cooking spray) and transfer the batter to the cake pan. Then set the cake pan on a sheet pan. Place in the oven and bake the cake for about 50 minutes, or until a wooden skewer comes out clean.
  5. Let the cake cool in the bundt pan, about an hour before turning out onto a cakeplate.
  6. To make the glaze:
  7. Whisk the coffee, powdered sugar and cream together until smooth. Drizzle over the top of the cooled cake.

Preparation time: 10 minute(s)

Cooking time: 50 minute(s)

Number of servings (yield): 12

Recipe by Heather Christo (http://heatherchristo.com)