This Zucchini Coconut Cake with 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.
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Best Zucchini Cake Recipe With Coconut And Caramel
This recipe for Zucchini Coconut Cake is a fun one to whip out in the late summer when you have a surplus of zucchini. Just like our classic Zucchini Bread, this cake is ultra moist, flavorful, and full of speckled green grated zucchini. However, with the addition of shredded coconut and caramel topping it is positively decadent.
If cream cheese frosting is more your jam, feel free to use this cream cheese frosting instead. This cake would also taste amazing with a hefty handful of chocolate chips tossed into the batter before baking.
If you are looking for more of the best zucchini cake recipes, try this Zucchini Banana Bread, Double Chocolate Zucchini Bread, or these Zucchini Cupcakes.
Zucchini Coconut Cake Ingredients
- Butter - make sure your butter is soft either by pulling it out to room temperature ahead of time or gently warming in a microwave for about 10 seconds a time.
- Sugars - you will need both light brown sugar and white granulated sugar for this recipe. The combo of sugars compliments the zucchini and coconut flavors so well.
- Eggs - your eggs should also be at room temperature so either pull out about 30 minutes in advance or run under warm water.
- Flour - you will need all-purpose flour for this cake recipe.
- Baking Powder - baking powder helps the cake rise in the oven and keeps it light and fluffy.
- Salt - sea salt works great.
- Shredded Coconut - I like to use unsweetened shredded coconut (sometimes called desiccated coconut). You can use sweetened but just keep in mind the finished product will be sweeter! If you want, feel free to toast the coconut first.
- Zucchini - you will need about 3 cups of finely grated zucchini. There’s no need to peel it first, just rinse and grate using a box grater. Be sure to squeeze any excess moisture before adding to the batter.
Caramel Topping
- Butter - you can use either salted or unsalted butter for this recipe, depending on what you prefer.
- Sugar - the caramel topping calls for granulated sugar.
- Evaporated Milk - make sure you use evaporated milk instead of condensed milk.
- Egg Yolk - the egg yolk helps bind the caramel.
How to Make Zucchini Cake With Coconut and Caramel Topping
- Mix together the wet ingredients. 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.
- Add in the flour mixture. 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.
- Bake the zucchini cake. Pour the cake batter into the prepared baking dish and bake in a preheated 350 degree oven for 28-35 minutes, or until the top is golden and an inserted toothpick comes out clean.
- Let the cake cool completely. Once baked, remove from the oven and let cool completely while you make the caramel sauce.
- Cook the caramel topping. 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.
- Cover the cake with the caramel. 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.
- Cool then serve. Allow the caramel topping to cool for at least 10 minutes at room temperature before slicing. Enjoy!
Frequently Asked Questions
Before storing your Zucchini Cake, make sure that it has cooled completely. If you haven’t added the caramel topping yet, you can wrap tightly with plastic wrap and store at room temperature overnight or in the fridge. Once the caramel topping has been added, cover your cake and store in the fridge for up to 3 days.
Nope! It’s actually best not to peel the zucchini first. Not only does it add a little extra color and nutrients, the skin also helps to hold the zucchini together as it bakes in the cake. Just rinse first, then grate.
I like to use the fine grate of a box grater to grate zucchini. Once you have finished, be sure to squeeze out any excess moisture.
While this recipe calls for baking the entire thing in a 9” x 13” baking dish, you have other options. If you would rather bake this in loaf pans, fill about ¾ to the top (you should have enough for about 2). You could also bake this cake in muffin cups, or even cake rounds to make a layered cake.
The only difference is that you will need to adjust the baking time. You can check with a toothpick inserted into the center to see if your cake is finished.
Storing and Freezing
- Refrigerator: store leftover cake in an airtight container or covered with plastic wrap for up to 3 days in the refrigerator. Before eating, I recommend letting the cake come to room temperature for at least 30 minutes.
- Freezer: you can freeze zucchini cake without the caramel topping for up to 2 months. Wrap tightly with plastic wrap before storing. To thaw, pull it out to room temperature for about 1 hour while you make the caramel topping.
Zucchini Coconut Cake Recipe
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!
Nutrition
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This is the best Zucchini Cake recipe when you want to try something a little different. It's filled with grated zucchini, shredded coconut, and covered with a gooey homemade caramel sauce.
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