Chocolate Zucchini Cake With Pineapple Frosting And Coconut Recette

Indulge in this irresistible tropical twist on a classic chocolate cake! Bursting with the unexpected delight of zucchini, this moist and decadent cake features a hint of warm cinnamon and juicy dried cherries (or raisins!). The star of the show is the creamy pineapple coconut frosting, made with your favorite pineapple jam (or our recipe #95600 for an extra special treat!). Get ready for a taste of paradise with every bite!

Préparation 20 min
Cuisson 70 min
Calories 639 kcal
Protéines 15g
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Chocolate Zucchini Cake With Pineapple Frosting And Coconut 56

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Équipe éditoriale cuisine de Forktionary

L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Chocolate Zucchini Cake With Pineapple Frosting And Coconut

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Comment préparer Chocolate Zucchini Cake With Pineapple Frosting And Coconut

  1. Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
  2. 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.
  3. 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.
  4. 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).
  5. Pour batter into the prepared bundt pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  7. 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.
  8. 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

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Desserts Fruit Vegetables American Oven Dinner Party Cakes Chocolate Nuts Food Processor Blender Coconut Squash Brunch Taste Mood Sweet Equipment Small Appliance 4 Hours Or Less

Questions fréquentes

Combien de temps faut-il pour préparer Chocolate Zucchini Cake With Pineapple Frosting And Coconut ?

Chocolate Zucchini Cake With Pineapple Frosting And Coconut prend environ 90 minutes du début à la fin — environ 20 minutes de préparation et 70 minutes de cuisson.

Combien de calories contient Chocolate Zucchini Cake With Pineapple Frosting And Coconut ?

Chocolate Zucchini Cake With Pineapple Frosting And Coconut contient environ 639 calories par portion, avec environ 15 g de protéines, 26 g de glucides et 50 g de lipides.

De quels ingrédients ai-je besoin pour Chocolate Zucchini Cake With Pineapple Frosting And Coconut ?

Les principaux ingrédients de Chocolate Zucchini Cake With Pineapple Frosting And Coconut sont All Purpose Flour, Cocoa, Cinnamon, Baking Powder, Baking Soda, Salt. Consultez la liste complète avec les quantités ci-dessus.

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