Moist and flavorful zucchini coconut cake gives a tropical twist to the classic bundt. A bright lime glaze finishes the cake, adding a tangy contrast to the sweet, tender crumb.
Bundt. I always find that word a little amusing — it brings to mind the memorable bundt cake scene from the movie My Big Fat Greek Wedding, where the bride’s family wonders why there’s a hole in the middle of the cake. It’s a funny image, and it’s stuck with me every time I bake a bundt.
This recipe isn’t the traditional bundt from the movies. It’s a summer-ready, tropical-inspired bundt built around shredded zucchini, sweetened coconut, and a hint of citrus — perfect for celebrating the start of warm weather.
Ingredients
This cake uses oil instead of butter for a moist, tender crumb. Shredded zucchini keeps the cake ultra-moist while sweetened coconut adds a tropical flavor and texture. You can use a neutral oil like grapeseed or melted coconut oil; olive oil works too and mellows during baking to complement the coconut. The finished cake is light, tender, and topped with a slightly crunchy lime glaze.
At first I worried olive oil might be too assertive in the batter, but after baking the flavor softens and plays nicely with the coconut and lime. If you prefer a neutral profile, choose grapeseed or refined coconut oil.
On a personal note: speaking of olive oil and Greece, I’m excited to be traveling to Greece and Italy next month for my birthday — I’ll be on the lookout for regional flavors and inspiration to bring back to the kitchen.
Zucchini Coconut Cake
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Ingredients
- 2 cups all-purpose flour, (260 g)
- 1 ½ tsp baking powder
- 1 tsp baking soda
- ¾ tsp kosher salt
- 1 cup granulated sugar, (200 g)
- ¾ cup dark brown sugar, (150 g), packed
- 1 cup oil of choice, such as grapeseed oil or melted coconut oil
- 3 large eggs, room temp
- 1 ½ tsp pure vanilla extract
- 1 ½ cup sweetened shredded coconut, (130 g)
- 2 ½ cup zucchini, (340 g) shredded, squeezed of excess moisture
Lime Glaze:
- 1 teaspoon freshly grated lime zest
- ¼ cup fresh squeezed lime juice
- 2 cup confectioners’ sugar, (227 g), unsifted
Instructions
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Preheat oven to 350°F (175°C). Grease a 12-cup bundt pan and set aside.
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In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
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In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl and a hand mixer), mix the granulated and brown sugars with the oil until combined. Add the eggs and vanilla and mix until well incorporated, scraping down the sides as needed.
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Add the dry flour mixture in two additions, mixing on low until almost combined. Fold in the shredded coconut and the squeezed zucchini until evenly distributed.
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Transfer the batter to the prepared bundt pan and spread it into an even layer. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack for 10 minutes, then invert the cake and cool completely to room temperature.
Lime Glaze:
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Whisk together the lime juice, lime zest, and confectioners’ sugar until smooth. Adjust the consistency with a little more sugar to thicken or a touch more lime juice to thin. Pour the glaze over the cooled cake and allow it to set before slicing.
Notes
- If using coconut oil, melt it first. Unrefined coconut oil will impart more coconut flavor; refined coconut oil is more neutral.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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