Coconut Chocolate Zucchini Cake

Ingredients

• 1/2 cup salted butter (softened to room temperature)
• 1/2 cup coconut oil (melted and cooled)
• 1 1/2 cups sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 3 cups shredded zucchini
• 1/2 cup sweetened coconut flakes
• 1/2 cup semi sweet chocolate chips
• 2 1/2 cups all purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup salted butter (softened)
• 3 Tbsp sour cream
• 2 tsp coconut flavoring
• dash of salt
• 2 1/2 cups powdered sugar ((more if needed))
• 1/2 cup toasted coconut

Instructions

1. 1

   Beat butter, coconut oil, and sugar in a large mixing bowl till creamy. Beat in eggs, vanilla, and sour cream. Stir in the zucchini, coconut, and chocolate chips.

2. 2

   Combine the dry ingredients in a small bowl. Whisk together, then fold into the wet ingredients. Pour into a greased 9″x 13″ cake pan.

3. 3

   Bake at 350° for about 40-45 minutes or till toothpick inserted in the middle comes out clean. Cool completely and frost, then top with toasted coconut.

4. 4

   For frosting: Beat together butter, sour cream, coconut flavoring, salt, and enough powdered sugar to make a spreadable consistency. Spread over cooled cake and sprinkle toasted coconut over the top.