Zucchini Coconut Cake

Ingredients

• 2 cups white sugar
• 1 cup vegetable oil
• 4 large eggs
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 3 cups grated zucchini
• 2.5 cups sweetened flaked coconut , divided
• 2 cups chopped black walnuts , Optional
• 1 , 8 ounce
• 0.5 cups butter
• 3.75 cups confectioners' sugar
• 0.25 cups raisins , Optional
• 1 teaspoon vanilla extract

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x13-inch baking pans.

2. 2

   Beat white sugar, oil, and eggs together in a bowl until well combined; stir in flour, baking soda, cinnamon, and salt until batter is just combined. Fold in zucchini, 1 ½ cups coconut, and 1 ½ cups black walnuts until evenly distributed. Divide batter between the prepared pans.

3. 3

   Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 30 minutes. Cool in the pans for 10 minutes before removing from pans and transferring to wire racks to cool completely.

4. 4

   Beat cream cheese and butter together in a large bowl with an electric mixer until smooth; gradually beat in confectioners' sugar until frosting is light and fluffy. Fold in remaining 1 cup coconut, remaining ½ cup black walnuts, raisins, and vanilla extract.

5. 5

   Spread cream cheese frosting over cooled cakes.