Ingredients
24
24 servings
- •4 eggs
- •2 cups white sugar
- •1 cup vegetable oil
- •2 cups all-purpose flour
- •2 teaspoons baking soda
- •2 teaspoons ground cinnamon
- •1 teaspoon salt
- •3 cups grated zucchini
- •1 ½ cups sweetened flaked coconut
- •1 ½ cups chopped black walnuts (Optional)
- •1 (8 ounce) package cream cheese, softened
- •½ cup butter
- •3 ¾ cups confectioners' sugar
- •1 cup sweetened flaked coconut
- •½ cup chopped black walnuts (Optional)
- •¼ cup raisins (Optional)
- •1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Grease 2 9x13-inch baking pans.
- Beat eggs, white sugar, and vegetable oil together until well blended.
- Stir flour, baking soda, cinnamon, and salt into egg mixture until batter is just mixed.
- Fold zucchini, 1 1/2 cups coconut and 1 1/2 cups black walnuts into batter until evenly distributed.
- Divide batter evenly between the prepared baking pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on wire racks.
- Beat cream cheese and butter in a large bowl with an electric mixer until smooth.
- Gradually beat confectioners' sugar into cream cheese mixture until frosting is light and fluffy.
- Fold 1 cup coconut, 1/2 cup black walnuts, raisins, and vanilla extract into cream cheese frosting.
- Spread cream cheese frosting over completely cooled cakes.
Nutritional Facts
Per 24 servings
- Calories: 445
- Carbohydrate: 52g
- Fat: 25g
- Fiber: 2g
- Protein: 6g
- Sugar: 40g
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