Zutaten für Chocolate Zucchini Cake With Pineapple Frosting And Coconut
- All Purpose Flour
- Cocoa
- Cinnamon
- Baking Powder
- Baking Soda
- Salt
- 2 cups grated zucchini
- Unsalted Butter
- Vegetable Oil
- 1 cup granulated sugar, ¾ cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Dried Tart Cherry
- Cream Cheese
- Pineapple Preserves
- 1 cup shredded sweetened coconut, plus extra for garnish (optional)
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Zubereitung von Chocolate Zucchini Cake With Pineapple Frosting And Coconut
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
- In a large bowl, whisk together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, and ½ teaspoon salt.
- In a separate bowl, cream together 1 cup (2 sticks) unsalted butter, 1 cup granulated sugar, and ¾ cup packed brown sugar until light and fluffy. Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Grate 2 cups zucchini and gently fold into the batter along with 1 cup dried cherries (or raisins).
- Pour batter into the prepared bundt pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the frosting: In a food processor, combine 8 ounces cream cheese (softened), 1 cup pineapple jam, and 1 cup shredded sweetened coconut. Process until smooth and creamy.
- Once the cake is completely cool, frost it generously with the pineapple coconut frosting. Press additional coconut flakes onto the frosting, if desired.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
200g
Fat
76g
Carbs
26g
