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Zucchini Lime Coconut Cake

This tender loaf cake combines fresh zucchini, bright lime, and coconut for a moist, fragrant dessert. A citrus syrup is spooned over the warm cake, and a creamy lime-coconut glaze finishes the top with a polished, flavorful touch.
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Course: Dessert
Cuisine: American
Keyword: Zucchini Lime Coconut Cake
Prep Time: 25 minutes
Cook Time: 45 minutes
Resting Time: 2 hours 30 minutes
Total Time: 3 hours 40 minutes

Ingredients

For the cake

  • 2 large eggs at room temperature
  • 1 cup grated zucchini with excess moisture pressed out
  • 1 teaspoon baking powder
  • 3/4 cup white sugar
  • 4 tablespoons freshly squeezed lime juice
  • 1 cup unsweetened coconut flakes
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 2 teaspoons finely grated lime zest
  • 7 tablespoons olive oil or another neutral-flavored oil
  • 1/2 teaspoon salt
  • 1 teaspoon coconut extract or coconut flavoring

For the lime syrup

  • 2 tablespoons fresh lime juice
  • 1/2 cup granulated sugar
  • 1/3 cup water

For the glaze

  • 1 cup powdered sugar sifted
  • 1/4 cup full-fat coconut cream
  • 1 tablespoon finely grated lime zest
  • 1 teaspoon lime juice
  • Shredded coconut for garnish if desired

Instructions

  • To make the lime syrup, place the sugar and water in a small saucepan and bring the mixture to a boil, stirring until the sugar has fully dissolved.
  • Pour in the lime juice and return the syrup to a boil briefly. Transfer it to a bowl and leave it at room temperature for at least 2 hours, or up to 6 hours, so the flavor can develop.
  • Heat the oven to 350°F. Grease a loaf pan, line it with parchment paper, and set it aside.
  • In a small bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
  • In the bowl of a stand mixer, beat the eggs and sugar on medium-high speed for about 3 minutes, until the mixture looks pale and well blended.
  • Add the oil and continue beating for another 3 minutes to help create a light, well-emulsified batter.
  • Mix in the coconut flakes, lime zest, coconut flavoring, and lime juice. Add the dry ingredients gradually and stir only until incorporated.
  • Fold in the shredded zucchini gently with a rubber spatula, making sure it is evenly distributed without overworking the batter.
  • Transfer the batter to the prepared loaf pan and smooth the top. Bake on the center rack for about 45 minutes, or until a toothpick inserted in the middle comes out clean.
  • Remove the cake from the oven and use a long skewer to make roughly 15 holes across the surface. Spoon the prepared lime syrup over the warm cake in stages, allowing it to absorb before adding more.
  • Let the cake cool in the pan for 30 minutes. Carefully remove it and place it upright on a wire rack to cool completely.
  • For the glaze, whisk together the powdered sugar, coconut cream, lime zest, and lime juice until smooth and free of lumps. Drizzle the glaze over the cooled cake.
  • Finish with a scattering of shredded coconut, if using, and serve once the glaze has set.

Notes

For the best texture, be sure to squeeze excess liquid from the zucchini before adding it to the batter.
Room-temperature eggs help the batter blend more smoothly.
Sifting the powdered sugar helps create a glaze with a silky consistency.