Zucchini Coconut Cake

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 3/4 cup coconut oil
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups grated zucchini
• 1/2 cup shredded coconut

Directions

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan.
2. In a medium bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Set aside.
3. In a large bowl, cream together the coconut oil and sugar. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Gradually stir in the dry ingredients, then fold in the grated zucchini and shredded coconut.
5. Spread the batter into the prepared pan and bake for 35 to 40 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean.
6. Cool for 10 minutes before turning out onto a wire rack to cool completely.

Interesting Facts

• You can substitute the shredded coconut in this recipe for chopped walnuts or pecans.
• This cake can be served either warm or cold.
• The zucchini in this cake helps to keep it moist.