Tuesday, August 30, 2011
Zucchini Coconut Layer Cake
Anyhow, here is this simple, fantastic and easy recipe. Oh and a tip.....I don't care to have any kind of green color from the zucchini skin to be seen in the cake. This type of cake, in my humble opinion just looks so much prettier if you peel the zucchini which is what I did. But that's just my opinion here!
1 package (18.25 oz) French vanilla cake mix (couldn't find French vanilla here so I used just a yellow mix)
1/3 cup oil
2 medium zucchini, 14 oz., grated, 2 cups
1/2 tsp coconut extract (my addition)
1 1/2 cups (3 sticks) unsalted butter, at room temperature
1 container (16 oz) Marshmallow Fluff
2 1/2 cups confectioners's sugar
2 tsp coconut extract
1 tsp vanilla extract (preferably clear)
2 cups sweetened, flaked coconut
Preheat oven to 350 degrees F. Coat 2 (8") round cake pans with cooking spray. On medium speed, beat together cake mix, eggs, 1 cup water and oil (and extract, if using). Stir in zucchini. Evenly divide between pans. Bake 28-30 minutes or until toothpick inserted into center comes out clean. Cool on rack 20 minutes. Transfer from pans to racks; cool completely, 30 minutes.
Meanwhile on medium speed, beat butter until light and fluffy, about 2 minutes. Add Fluff; beat until combined. On low, gradually beat in sugar, then coconut and vanilla extracts.
Place one cake layer on serving plate; spread with 1 cup frosting. Top with remaining layer. Spread cake top and side with remaining frosting. Press coconut onto side of cake. If not serving immediately, refrigerate until 30 minutes before serving.