Welcome to the ultimate guide for creating a dessert that effortlessly combines garden freshness with tropical indulgence: the **Zucchini Coconut Cake with Caramel Topping**. This isn’t just any zucchini cake; it’s a moist, tender, and intensely flavorful experience, elevated by the sweet crunch of coconut and crowned with a luscious, homemade caramel topping. Perfect for utilizing that abundance of summer zucchini, this recipe transforms humble vegetables into an extraordinary treat that will undoubtedly become a treasured family favorite. Prepare to impress everyone with every melt-in-your-mouth bite.
Baked with readily available pantry ingredients, this easy zucchini cake offers a symphony of comfort and nostalgia. Whether you choose to lavish it with our rich caramel, a tangy cream cheese frosting, or simply a sprinkle of toasted coconut, each slice promises a burst of satisfying flavor. It’s a versatile dessert, ideal for a casual snack, an elegant dessert, or a delightful addition to any summer gathering or picnic.
Why This Zucchini Coconut Cake Will Be Your New Favorite
- Unrivaled Moisture: Thanks to the finely shredded zucchini, this cake boasts an incredibly soft and tender crumb, ensuring it’s never dry. The zucchini acts as a natural humectant, keeping the cake perfectly moist for days.
- Exquisite Flavor Twist: While classic zucchini cake is beloved, the addition of sweet, aromatic shredded coconut and a rich caramel topping takes this recipe to an entirely new level of decadence and sophistication. It’s a delightful tropical upgrade.
- Perfect for Summer Harvests: When gardens and farmer’s markets are overflowing with fresh zucchini, this recipe offers a delicious and creative solution to use up your bounty, turning summer’s excess into a culinary triumph.
- Effortless to Prepare: Despite its gourmet taste, this cake is remarkably simple to put together, requiring basic baking skills and common kitchen equipment. You’ll spend less time in the kitchen and more time enjoying your creation.
- A Versatile Treat: Serve it warm with a scoop of vanilla ice cream, as a cool slice with your afternoon coffee, or as the star dessert at your next potluck. It adapts beautifully to any occasion.
The Best Zucchini Cake Recipe with Coconut and Caramel
This Zucchini Coconut Cake recipe is a fantastic choice for late summer when zucchini is abundant. Much like our beloved Zucchini Bread, this cake is exceptionally moist, bursting with flavor, and speckled with vibrant green grated zucchini. However, the generous addition of shredded coconut and a homemade caramel topping transforms it into an utterly decadent dessert that feels truly special.
For those who prefer a different kind of indulgence, feel free to swap the caramel for a classic cream cheese frosting. The tanginess of the cream cheese perfectly complements the sweetness of the cake. Or, if you’re a chocolate lover, a hefty handful of chocolate chips stirred into the batter before baking would create a delightful chocolate-coconut-zucchini fusion that’s hard to resist.
Essential Ingredients for Your Zucchini Coconut Cake
Crafting the perfect zucchini coconut cake begins with a selection of fresh, high-quality ingredients. Each component plays a crucial role in achieving the desired texture and flavor profile.
- Butter: For the best results, ensure your butter is at room temperature and soft. This allows it to cream smoothly with the sugars, incorporating air for a light and fluffy cake. You can soften it by leaving it on the counter for a couple of hours or gently warming it in the microwave in short bursts.
- Sugars: This recipe calls for a harmonious blend of both light brown sugar and white granulated sugar. Brown sugar adds a deeper, more molasses-like flavor and contributes to the cake’s moistness, while granulated sugar provides a clean sweetness and aids in tenderizing the crumb.
- Eggs: Room temperature eggs are essential for emulsifying properly with the butter and sugar mixture, leading to a more uniform batter and a better rise. Take them out of the fridge at least 30 minutes in advance or place them in a bowl of warm water for 5-10 minutes.
- All-Purpose Flour: The foundation of our cake. Ensure you measure it correctly, preferably by weighing it or using the spoon-and-level method to avoid a dense cake.
- Baking Powder: This leavening agent is key to making the cake rise beautifully in the oven, giving it that wonderfully light and airy texture.
- Salt: A pinch of sea salt (or any fine salt) is vital for balancing the sweetness and enhancing all the other flavors in the cake. Don’t skip it!
- Shredded Coconut: We recommend unsweetened shredded coconut (also known as desiccated coconut) to control the sweetness of the final product. If you prefer a sweeter cake, sweetened shredded coconut can be used, but adjust other sugars accordingly. For an extra layer of flavor and aroma, lightly toast the coconut before adding it to the batter.
- Zucchini: You’ll need about 3 cups of finely grated zucchini. There’s no need to peel the zucchini; the skin adds nutrients, color, and helps the zucchini hold its shape during baking. Simply rinse it thoroughly, then grate it using a box grater. Crucially, gently squeeze out any excess moisture from the grated zucchini before incorporating it into the batter to prevent a soggy cake.
Crafting the Luscious Caramel Topping
The homemade caramel sauce is the crowning glory of this zucchini coconut cake, adding a rich, buttery, and utterly irresistible layer of sweetness. Its gooey texture beautifully complements the tender cake.
- Butter: Use either salted or unsalted butter, depending on your preference. Salted butter can add a subtle counterpoint to the sweetness of the caramel, enhancing its depth.
- Granulated Sugar: The base for our sweet, golden caramel.
- Evaporated Milk: This ingredient is crucial for achieving the creamy consistency of the caramel. Be sure to use evaporated milk, not condensed milk, as they have different sugar levels and textures.
- Egg Yolk: The egg yolk acts as an emulsifier, helping to bind the caramel ingredients together and create a smooth, stable sauce that coats the cake beautifully.
How to Make Zucchini Cake With Coconut and Caramel Topping: A Step-by-Step Guide
Follow these detailed steps to create your perfect Zucchini Coconut Cake:
- Prepare Your Workspace: Preheat your oven to 350°F (175°C). Lightly grease and flour (or spray with nonstick cooking spray) a 9″ x 13″ baking dish and set it aside. Ensure all your ingredients, especially butter and eggs, are at room temperature.
- Combine Wet Ingredients: In the bowl of a stand mixer fitted with the paddle attachment (or using a large mixing bowl and a hand mixer), cream together the softened butter, light brown sugar, and granulated sugar until the mixture is light, pale, and fluffy. This process typically takes 2-3 minutes. Gradually add the room temperature eggs, one at a time, mixing well after each addition and scraping down the sides of the bowl as needed to ensure everything is fully incorporated. Stir in the finely grated and moisture-squeezed zucchini, shredded coconut, and vanilla extract until just combined.
- Incorporate Dry Ingredients: In a separate medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture in the stand mixer. Mix on low speed just until the flour streaks disappear and the batter is evenly combined. Be careful not to overmix, as this can lead to a tough cake.
- Bake the Zucchini Cake: Pour the prepared cake batter evenly into your greased baking dish. Transfer the dish to the preheated oven and bake for 28-35 minutes, or until the top is golden brown and a wooden toothpick inserted into the center comes out clean. If the toothpick has wet batter, continue baking in 2-3 minute increments.
- Cool the Cake: Once baked to perfection, remove the cake from the oven. Place it on a wire rack to cool completely in the pan while you prepare the caramel sauce. A fully cooled cake is crucial before adding the warm caramel topping.
- Prepare the Caramel Topping: In a medium-sized saucepan, melt the butter over medium heat. Once melted, add the granulated sugar, evaporated milk, and the large egg yolk. Whisk all ingredients together thoroughly. Bring the mixture to a low boil, then reduce the heat to a simmer. Continue to cook, stirring constantly to prevent scorching, for about 6 minutes. The caramel sauce will thicken considerably and should be able to coat the back of a spoon.
- Top and Serve: As soon as the caramel sauce reaches your desired thick consistency, remove it from the heat. Immediately pour the warm caramel sauce evenly over the cooled zucchini coconut cake, spreading it gently with a spoon or spatula all the way to the edges. Allow the caramel topping to set and cool for at least 10-15 minutes at room temperature before slicing the cake. Then, serve and enjoy this truly delightful creation!
Zucchini Coconut Cake Recipe
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.
Pin
10 mins
35 mins
1 hr
12 people
Ingredients
Zucchini Coconut Cake
- 3/4 cup butter, room temperature
- 1/2 cup light brown sugar
- 1/2 cup sugar
- 2 large eggs
- 3 cups zucchini, finely grated (and moisture squeezed out)
- 1 cup shredded coconut
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- 1/2 teaspoon salt
Caramel Sauce
- 1/2 cup butter
- 2/3 cup sugar
- 2/3 cup evaporated milk
- 1 large egg yolk
Instructions
- Preheat oven to 350 degrees F (175°C).
- Spray a 9″ x 13″ baking dish with nonstick cooking spray and set aside.
- In the bowl of a stand mixer, cream together the butter, brown sugar, and sugar 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.
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!
Notes
Storing instructions: Store leftover cake in an airtight container or covered with plastic wrap for up to 3 days in the refrigerator. Cake without the caramel topping can be frozen for up to 2 months. To thaw, pull it out to room temperature for about 1 hour while you make the caramel topping.
Nutrition
|
Carbohydrates: 52g
|
Protein: 6g
|
Fat: 25g
|
Saturated Fat: 16g
|
Polyunsaturated Fat: 1g
|
Monounsaturated Fat: 6g
|
Trans Fat: 1g
|
Cholesterol: 101mg
|
Sodium: 305mg
|
Potassium: 327mg
|
Fiber: 2g
|
Sugar: 35g
|
Vitamin A: 809IU
|
Vitamin C: 11mg
|
Calcium: 93mg
|
Iron: 2mg
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
Sharing this recipe with a link is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.
Did you make this?
Don’t forget to leave a rating below and make sure to follow on Pinterest, Instagram and Tiktok for more!
Expert Tips for a Flawless Zucchini Coconut Cake
Achieving baking perfection with your Zucchini Coconut Cake is easy with a few insider tricks. These tips will help ensure your cake turns out moist, flavorful, and absolutely irresistible every time:
- Grate and Squeeze Your Zucchini Correctly: The key to a perfectly textured, non-soggy cake lies in managing the zucchini’s moisture. Use the fine grate of a box grater for a smooth consistency. After grating, place the zucchini in a clean kitchen towel or paper towels and firmly squeeze out as much excess liquid as possible. This step is crucial and prevents your cake from becoming dense and watery.
- No Need to Peel the Zucchini: Leave the skin on your zucchini before grating! The skin not only adds a lovely fleck of green color to your cake, making it visually appealing, but it also contains valuable nutrients and helps the zucchini maintain its structure during baking. Just give it a good wash and scrub before grating.
- Ensure Room Temperature Ingredients: For the smoothest, most emulsified batter and the best rise, always use room temperature butter and eggs. Cold ingredients can cause the batter to curdle, resulting in a less airy and fluffy cake. If you forget to take them out in advance, quickly warm eggs in a bowl of warm water for a few minutes and gently soften butter in the microwave.
- Consider Toasting Your Coconut: While optional, toasting the shredded coconut before adding it to the batter or using it as a garnish can significantly enhance its flavor. Toasted coconut develops a deeper, nuttier, and more aromatic profile that adds an extra layer of complexity to the cake. Spread it on a baking sheet and toast in a preheated oven at 300°F (150°C) for 5-10 minutes, stirring occasionally, until golden.
- Avoid Overmixing the Batter: Once you add the dry ingredients to the wet, mix only until just combined. Overmixing develops the gluten in the flour, which can lead to a tough, chewy cake rather than a tender, moist one. A few streaks of flour are acceptable; they will disappear during baking.
- Test for Doneness Accurately: To ensure your cake is perfectly baked and not overdone (which can lead to dryness), insert a wooden toothpick into the center of the cake. It should come out clean or with a few moist crumbs attached. If it comes out wet with batter, continue baking for a few more minutes and retest.
Storing and Freezing Your Zucchini Coconut Cake for Optimal Freshness
To enjoy your Zucchini Coconut Cake long after it’s baked, proper storage is key. Here’s how to keep it fresh and delicious:
- Refrigerator Storage: If your cake has the caramel topping, it’s best stored in the refrigerator due to the dairy in the caramel. Place leftover slices or the entire cake in an airtight container or cover it tightly with plastic wrap. It will stay fresh for up to 3 days. For the best flavor and texture, allow the cake to come to room temperature for at least 30 minutes before serving.
- Freezer Storage: Zucchini cake freezes beautifully without the caramel topping. To freeze, ensure the cake is completely cooled. Wrap individual slices or the entire cake (if untoppped) tightly in plastic wrap, then an additional layer of aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 2 months. To thaw, simply transfer it to the refrigerator overnight or allow it to come to room temperature for about 1 hour. If adding caramel, make the fresh caramel topping just before serving the thawed cake.
- Serving Suggestions: This versatile cake is delicious served warm or at room temperature. Enhance the experience by topping slices with extra homemade caramel sauce, a dollop of freshly whipped cream, a sprinkle of toasted shredded coconut, or even a scoop of vanilla bean ice cream.
Frequently Asked Questions About Zucchini Coconut Cake
Before storing your Zucchini Coconut Cake, ensure it has cooled completely. If you haven’t added the caramel topping yet, you can wrap it tightly with plastic wrap and store it at room temperature overnight, or in the fridge for up to 3-4 days. Once the caramel topping has been added, it’s best to cover your cake and store it in the fridge for up to 3 days to maintain freshness and prevent spoilage due to the caramel’s ingredients. For best texture, let it sit at room temperature for a bit before serving.
Absolutely not! It’s actually best to leave the skin on the zucchini. The skin adds a lovely green speckle to the cake, provides extra nutrients, and helps the zucchini maintain its structure and moisture during the baking process. Just give your zucchini a good rinse and scrub before grating.
For this recipe, we recommend using the fine grate side of a standard box grater. This yields delicate shreds that seamlessly blend into the cake batter without creating large, noticeable chunks. Once grated, remember to gently squeeze out any excess moisture using a clean kitchen towel or paper towels. This crucial step prevents a soggy cake.
While this recipe is designed for a standard 9″ x 13″ baking dish, you have several versatile options. If you prefer, you can bake the batter in two standard loaf pans, filling them about ¾ full (you might have enough batter for a third smaller loaf or a few muffins). This cake also bakes beautifully in muffin cups, making them perfect for individual servings, or even in round cake pans to create a stunning layered cake. The only difference is that you will need to adjust the baking time accordingly. Always check for doneness by inserting a toothpick into the center; it should come out clean.
Yes, you can use frozen shredded zucchini. However, it’s even more important to thoroughly thaw the zucchini first and then squeeze out as much moisture as possible. Frozen zucchini tends to hold more water, so extra effort in draining is necessary to prevent a watery batter and a dense cake.
Absolutely! This cake is wonderfully adaptable. Consider adding 1 cup of chopped walnuts or pecans for extra crunch, a teaspoon of ground cinnamon or nutmeg for a warming spice note, or even 1 cup of mini chocolate chips for a chocolatey twist. Always ensure to toss any heavy mix-ins with a tablespoon of flour before adding to the batter to prevent them from sinking to the bottom.
More Zucchini Recipes You’ll Love
Homemade Zucchini Bread Recipe
Best Double Chocolate Zucchini Bread
Zucchini Cupcakes
Zucchini Banana Bread
More Delicious Cake Recipes to Explore
- Pumpkin Cake with Cream Cheese Frosting
- Banana Cake
- Apple Bread
- Key Lime Pound Cake
- White Sheet Cake
- Lime Bundt Cake
- Funfetti Bundt Cake
- Old-Fashioned Pineapple Cake
- Chocolate Bundt Cake
- Best Carrot Cake
- More Cake Recipes
- More Best Dessert Recipes
This Zucchini Coconut Cake with caramel topping is truly a standout recipe, offering a delightful twist on a beloved classic. Its moist texture, rich coconut flavor, and gooey homemade caramel create an unforgettable dessert experience. Whether you’re a seasoned baker or just starting out, this easy-to-follow recipe promises a delicious result that will have everyone asking for seconds. Give it a try this summer and turn your fresh zucchini into a masterpiece!