Chocolate Zucchini Coconut Cake with Coffee Glaze Recipe

Ingredients:

• ¾ cup butter, room temperature
• 1 cups white sugar
• 
2 eggs
• 1 1/2 cups shredded zucchini
• 1 ½ cups shredded sweetened coconut
• 1 ½ cups flour
• 
1 ½ cups cocoa powder (I used Hersheys Dark)
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• ¼ cup espresso or strong coffee
• 
3/4 cup milk buttermilk
• Coffee Glaze
• 2 tablespoons espresso or strong coffee
• 2 cups powdered sugar
• 1 tablespoon heavy cream

Instructions:

1. Preheat the oven to 350 degrees. In the bowl of a standing mixer, cream together the butter and sugar until fluffy.
2. Add the eggs and beat until well combined. Add the zucchini and the coconut and mix together, making sure to scrape the sides of the bowl down.
3. In a separate bowl, combine the flour, cocoa powder, baking powder, baking soda and salt. Add the dry ingredients to the batter and combine partially. Add the buttermilk and coffee and then mix until you have a smooth batter.
4. Generously grease a bundt pan (I used cooking spray) and transfer the batter to the cake pan. Then set the cake pan on a sheet pan. Place in the oven and bake the cake for about 50 minutes, or until a wooden skewer comes out clean.
5. Let the cake cool in the bundt pan, about an hour before turning out onto a cakeplate.
6. To make the glaze:
7. Whisk the coffee, powdered sugar and cream together until smooth. Drizzle over the top of the cooled cake.

Preparation time: 10 minute(s)

Cooking time: 50 minute(s)

Recipe Source:heatherchristo