Tuesday, August 23, 2011

Coconut Chocolate Zucchini Cake

These were soooooo good.  It was almost like eating a german chocolate cake.  And I could rationalize eating more than one because it had zucchini in it so it's gotta be good for me.  Right?  I found the original recipie on grandmaloyskitchen.blogspot.com.  I changed it up a little for my tastes and will definately make it again.

2/3 cup sugar
2 Tbsp butter or margarine, softened
1 egg
1 1/2 cup all-purpose flour
2 Tbsp cocoa
1 tsp baking powder
1/8 tsp salt
2/3 cup milk
3/4 cup zucchini, finely diced not shredded
1/2 cup plus 1 Tbsp firmly packed brown sugar
2 Tbsp milk
4 Tbsp butter or margarine
pinch salt
1 tsp vanilla
1cup flaked coconut

Beat together sugar, butter and egg. Mix dry ingredient together and blend well. Add dry ingredients to sugar mixture alternately with milk, mixing well after each addition. Stir in zucchini. Spread evenly into a foil-lined  8X11.5"pan. Bake at 350* for 15 to 20 minutes or until cake tests done.  Meanwhile, combine brown sugar, cream or milk, and butter or margarine in a small saucepan. Bring to a boil and boil 1 minute. Stir in salt, vanilla, and coconut.  Take cake out of oven when done and raise oven temperature to 400*.  Carefully spread coconut mix over warm cake. Put back in oven and bake until top begins to bubble. Watch carefully. Remove and cool on a wire rack. Cut into squares. Makes about 36 squares.

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