COCOANUT ZUCCHINI CAKE
May ushers in early summer along with Mother’s Day. Irises,
peonies, and roses begin blooming while stores are overloaded with colorful
flats of annuals to temp one every time they shop. This is the month I plant corn in my veggie
garden and set out my heirloom tomato plants that have been hardened off. May is also the time when I open all the
windows in my house letting the warm breezes blow away all the stale air inside
while freshly washed clothes dry out on the line.
For Mother’s Day this year, I made a Cocoanut Zucchini Cake that quickly became one of my favorite
desserts. My Cocoanut Zucchini Cake
is perfect for heralding in summer with green specks of zucchini and its light
and moist texture in two layers. I’ve
always loved cocoanut in any form, but toasting the cocoanut brings out its
subtle flavor even more and adds a slight crunch to each bite. Best of all the Cocoanut Zucchini Cake is easy to make.
COCOANUT ZUCCHINI CAKE
1 yellow cake mix
2 c grated zucchini
1 (16 oz) container of cool whip
2 c shredded cocoanut
Prepare the cake mix as directed folding in the zucchini
before dividing into two 9-inch round cake pans. Bake at 350ยบ for thirty
minutes. Cool. Frost the bottom cake layer generously with cool whip sprinkling
half of the toasted cocoanut on the top and sides. Add top layer and frost with the remaining
cool whip. Garnish using the rest of the toasted cocoanut. Chill and serve.
Tip: For a quick and easy way to toast cocoanut spread ½ c in
a thin layer on a plate. Microwave on
high for 30 seconds. Stir and continue microwaving for 30 seconds stirring each
time until golden brown!