Zucchini Cake with Lime and Coconut
This refreshing Zucchini Cake combines zesty lime and sweet coconut for a light and delightful dessert perfect for summer gatherings.
Ingredients
Base Ingredients
- 2 cups grated courgettes (zucchini) Look for firm, fresh zucchinis for the best texture.
- 1 cup all-purpose flour A quality brand like King Arthur is preferred for consistency.
- 1 cup granulated sugar Substitute for coconut sugar for a deeper flavor.
- 1/2 cup shredded coconut Fresh or unsweetened coconut adds depth.
- 1/2 cup vegetable oil Can be swapped with melted coconut oil for added coconut flavor.
- 3 large eggs Room temperature for best incorporation.
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp zest of lime Freezing leftover zest for future use is a great tip!
- 2 tbsp lime juice Freshly squeezed is always better than bottled.
- 1 tsp vanilla extract A quality vanilla extract makes a world of difference.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour your cake pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt until evenly incorporated.
- In a separate bowl, combine the granulated sugar, vegetable oil, eggs, lime zest, lime juice, and vanilla extract. Mix until smooth and silky.
- Stir in the grated courgettes and shredded coconut until just mixed.
- Gradually add the dry ingredients to the wet mixture. Stir gently until just combined.
- Pour the batter into the prepared cake pan, using a spatula to smooth the top evenly.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean with a few moist crumbs.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
Serve your cake warm or at room temperature, optionally topped with whipped cream or dusted with powdered sugar.