What you need,
2½ cup all-purpose flour
¾ cup cocoa powder
1 tsp. baking soda
½ tsp. baking powder
½ tsp. salt
½ cup butter, at room temperature (I used salted butter so I
left out the salt, as usual!)
½ cup coconut oil, melted and cooled
1½ cups granulated sugar
2 large eggs
1 tsp. vanilla
½ cup plain Greek yogurt
3 cups finely shredded zucchini
½ cup sweet flaked coconut
½ cup semi-sweet chocolate chips
For the icing,
1 cup butter, softened
3½ cups icing sugar
1½ tsp. coconut extract
½ tsp. vanilla
½ cup sweetened shredded coconut, toasted for topping
Preheat your oven to 325 degrees. Grease a 9x13inch baking
dish with non-stick cooking spray.
In a medium bowl whisk together the flour, cocoa, baking
powder, baking soda and salt.
In the bowl of a stand mixer beat the butter, oil and sugar
until smooth. Add the eggs one at time
and beat until well incorporated. Add the vanilla and yogurt and beat until
smooth.
Add the dry ingredients slowly and beat until just
incorporated.
Stir in the zucchini, coconut and chocolate chips.
Spread the batter into the pan and smooth off the top.
Bake for 40-45 minutes until a toothpick comes out clean.
Cool the cake completely on a rack.
While the cake is cooling you can make the icing. In a stand
mixer beat the butter and icing sugar until light and fluffy. Add in the vanilla
and coconut extract and beat until well incorporated.
Spread the frosting over the cooled cake and sprinkle with
the toasted coconut.
Get a fork and stuff a giant piece in your face! Delish!
Jen of My Tiny Oven
