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.)
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.
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!
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.
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.
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.
Let the cake cool in the bundt pan, about an hour before turning out onto a cakeplate.
To make the glaze:
Whisk the coffee, powdered sugar and cream together until smooth. Drizzle over the top of the cooled cake.
Slice and serve!
Recipe: Chocolate Zucchini Coconut Cake with Coffee Glaze
- 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
- 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.
- 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.
- 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.
- Let the cake cool in the bundt pan, about an hour before turning out onto a cakeplate.
- To make the glaze:
- 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
Leave a Comment
Gorgeous cake, Heather! I love chocolate/zucchini anything! 🙂
This looks amazing 🙂
Well, I do not know about other people, but I am a lover of chocolate coconut anything and the zucchini is just an added bonus! This cake is heaven to me!
What an absolutely perfect cake for Halloween! It sounds amazing. I love all these flavors.
I didn’t even think about that Vicki, but I think you are right- it woudl be cool with how dark and inky the chocolate color is!
mmmmm perfect in every way! love that coffee glaze – i could drink it! 😉
This looks incredibly decadent!
Great way to use up the zucchini!
I know- everyone up here in the Northwest has crazy monster zucchini’s that grew in their garden. I have been trying to help my mom use hers up!
This looks and sounds AMAZING!!! What a fabulous flavor combo!! 🙂
Thank you so much Amanda!!
That cake looks really good! What a great way to enjoy some zucchini!
Shove away – I would happily devour this beauty!! And trust me, it wouldn’t last for DAYS…Hours. Maybe.
PLEAAAAAAAAASE MAIL THIS TO MEEEEEE.
Wowzers, this cake is amazing! I love that you snuck zucchini in there, too.
Looks INCREDIBLE! The color is absolutely stunning!
I love that coffee glaze and the dark look of the cake. I can see myself eating it slice by slice with a tall glass of coffee.
Now this is a fabulous cake miss Heather!! How do you come up with these amazing flavor combos??!!
You’ve combined two of my favorite flavors: chocolate and coconut so it’s a winner based on that. What I’m intrigued about is the zuchinni – I’m gonna have to give this a go!
Love your cake mold and that coffee glaze just makes the dessert!
I would die for this right now!! and you’re pretty much the only person in this world I would trust to make a decadent amazing zucchini cake! so I’m in!
This looks delicious, but I have a question on the ingredients. You have coffee on the list twice but only reference it in the recipe for the glaze, does it go in the batter too?
Good save Gigi. Yes, combine it with the buttermilk. I will go fix this right now.
Well I searched everywhere for oven temp. Did I miss it? Just made the batter and its delicious. I’m assuming 350. Hope so since threats what I’m going to try.
mmmm… coffee and cake, my favorite!
hi i made this cake and sorry to say thought it was not very nice at all. I think the inclusion of coconut just made the texture to the cake very unpalatable, and if i made something similar I would definitely leave the coconut out.
Love zucchini… any ideas for a non-coffee version?
Yummy Recipe, I am making it for Christmas, my only change will be a chocolate ganache over the entire cake followed by a layer of whipped cream. Totally decadent. YUM
I made this cake & I did not like it. to much cocoa in the recipe