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Zucchini Coconut Cake


Zucchini Coconut Cake Recipe

Ingredients:
  • 4 eggs
  • 2 cups white sugar
  • 1 cup vegetable oil
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 3 cups grated zucchini
  • 1 1/2 cups sweetened flaked coconut
  • 1 1/2 cups chopped black walnuts (optional)
  •  
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup butter
  • 3 3/4 cups confectioners' sugar
  • 1 cup sweetened flaked coconut
  • 1/2 cup chopped black walnuts (optional)
  • 1/4 cup raisins (optional)
  • 1 teaspoon vanilla extract
Directions:
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Nutritional information
Nutrition Facts
Serving Size 1/24 of a recipe
Amount Per Serving
Calories 445
Total Fat 25.4g
Saturated Fat 8.3g
Cholesterol 51mg
Sodium 291mg
Total Carbohydrate 51.5g
Dietary Fiber 2.1g
Sugars 40.2g
Protein 5.7g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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