Spiced Zucchini Coconut Cake

Well, hello! It's been a while since my last food share ... and this is a nice way to return.  Our zucchini is doing what all zucchini does at this time of year. I'll bet your zucchini is taking way too much space on your counter tops also! My response was to make this wonderful spice cake. SB and I had it for dessert last evening and for breakfast this morning ... not that we're decadent or anything.

This cake is a sugar bomb. There's no disguising that, but I did decrease the oil recommended in the batter by subbing in some unsweetened applesauce. That's become such a neat little trick on many food blogs. I wonder who came up with the idea ... genius! Here's the recipe I used. Get busy busting up that gang of zucchini that's crowding through your back door! Enjoy!

Spiced Zucchini and Coconut Cake

Oven : 350 degrees F - 60 minutes - 9-inch spring form pan

Ingredients:

2 c. flour

2 tsp. baking soda 

1/4 tsp baking powder

1 tsp. salt

2 tsp. cinnamon 

1/2 tsp allspice

2 c. sugar

2/3 c. canola oil

1/2 c. unsweetened applesauce

3 eggs

2 tsp. vanilla

2 tsp. lemon zest

1 tbsp. lemon juice

2 c. grated zucchini

1/2 c. flakes coconut

3/4 c. chopped pecans

Frosting Ingredients:

3 oz. cream cheese

1/4 c. butter

1 1/2 c. confectioner’s sugar

1/2 tsp vanilla

a squeeze of lemon juice 

Making the Cake:

1. Grease the sides and bottom of a 9-inch spring form pan. Line the bottom with a piece of parchment paper. Set aside. Preheat oven.
2. Whisk together the flour, baking soda, baking powder, salt, cinnamon, and allspice in a large               measuring cup. Set aside.
3. Beat the eggs and sugar until frothy and light yellow. Add the canola oil and eggs and continue beating. Add the vanilla and applesauce and mix well.
4. Add the dry ingredients in a couple additions, stirring well in between to make a thick batter. 
5. Turn in the lemon zest, zucchini, coconut, and pecans and stir well to incorporate all evenly. 
6. Spoon into the prepared pan and bake in the upper middle of the oven until a cake tester comes clean.
7. Cool in the pan for ten minutes and then loosen the outer sides (run a knife around the edge to loosen the edges if there’s some sticking) of the spring form pan and remove the ring.
8. Use the parchment paper to ‘pull’ the cake to a pretty cake plate. 
9. Cool the cake completely and then frost the top. 
10. To make the frosting, just whip everything together , adding the sugar a bit at a time to keep lumps from forming. When the frosting is frothy and perfect consistency, stop adding sugar. Lord knows there’s enough in the cake already!