Zucchini Coconut Cake Recipe

5 from 1 vote

This Zucchini Cake with coconut and caramel topping is moist, gooey, and so flavorful. It’s simple to throw together and a delicious variation on classic zucchini cake that always impresses.

Prep Time10

Cook Time35

Total Time1

Course: Dessert

Cuisine: American

Servings: people

Calories: 440kcal

Author: The Carefree Kitchen

Ingredients

Zucchini Coconut Cake

¾ cup Butter room temperature
½ cup Light Brown Sugar
½ cup Sugar
2 large Eggs room temperature
1 teaspoon Vanilla Extract
2 cups All-Purpose Flour
1½ teaspoons Baking Powder
½ teaspoon Salt
1 cup Shredded Coconut
3 cups Zucchini finely grated

Caramel Sauce

½ cup Butter
⅔ cup Sugar
⅔ cup Evaporated Milk
1 large Egg Yolk

Instructions

How to Make Zucchini Coconut Cake

Preheat oven to 350 degrees.
Spray a 9" x 13" baking dish with nonstick cooking spray, or lightly grease with butter. Set aside.
In the bowl of a stand mixer, cream together the butter and sugars until light and fluffy using the paddle attachment. Slowly add the eggs one at a time, scraping down the sides of the bowl as needed. Add the zucchini, coconut, and vanilla and mix again until combined.
In a separate mixing bowl, combine the flour, baking powder, and salt. Whisk, then add the dry ingredients to the zucchini mixture. Combine on low speed just until evenly mixed.
Pour the cake batter into the prepared baking dish and bake in your preheated oven for 28-35 minutes, or until the top is golden and an inserted toothpick comes out clean.
Once baked, remove from the oven and let cool completely while you make the caramel sauce.

How to Make Caramel Sauce

In a medium-sized saucepan, melt the butter, then add the sugar, evaporated milk, and egg yolk. Whisk together, then bring to a low boil. Continue to cook at a simmer, stirring constantly, for about 6 minutes. The caramel sauce should thicken to where it will coat the back of a spoon.
Once cooked to the desired consistency, remove from the heat and immediately pour the caramel sauce over the cooled cake. Using a spoon or spatula, spread it evenly over the cake, all the way to the edges.
Allow the caramel topping to cool for at least 10 minutes at room temperature before slicing. Enjoy!

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