Courgette coconut cake

    (14)
    1 hour 35 min

    My favourite recipe for a dairy free cake that uses up all those courgettes from the garden. Make sure to drain the courgettes well after grating, otherwise the cake can get mushy.


    11 people made this

    Ingredients
    Serves: 12 

    • 300g plain flour
    • 1 tablespoon baking powder
    • 1 teaspoon bicarbonate of soda
    • 100g desiccated coconut
    • 1 pinch salt
    • 150ml oil
    • 250ml caster sugar
    • 2 teaspoons vanilla sugar
    • 1 teaspoon ground cinnamon
    • ca. 300g courgettes, grated
    • 3 eggs, lightly beaten

    Method
    Prep:15min  ›  Cook:1hr  ›  Extra time:20min cooling  ›  Ready in:1hr35min 

    1. Preheat oven to 180 C / Gas 4. Lightly oil a loaf pan.
    2. In a large bowl mix flour, baking powder, bicarb of soda, coconut and salt.
    3. In a separate bowl beat together oil, sugar, vanilla sugar and cinnamon until foamy. Grate courgettes and squeeze out any liquid with your hands. Add courgettes and eggs to the oil mixture and mix well.
    4. Add courgette mixture to the dry ingredients and stir until well combined. Pour dough into the prepared loaf pan and bake until a tooth pick inserted in the center of the cake comes out clean, about 1 hour,
    5. Take out of the oven and let cool in the loaf pan for 10 minutes. Turn out and let cool completely on a cooling rack.

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    Reviews & ratings
    Average global rating:
    (14)

    Reviews in English (2)

    by
    0

    The only change I made was vanilla extract instead of sugar. This is my best bread recipe yet  -  08 Sep 2018  (Review from Allrecipes US | Canada)

    by
    0

    I had to change a few things with the recipe based on the ingredients I had. First, the shredded coconut I had was sweetened. So I only used about 3/4 cup of sugar, and I feel that it was still a touch too sweet. Next time I will probably only use a 1/3 or a 1/2 cup sugar. Second, I thought 4 tsps of baking powder seemed a bit much, so I only used 2 tsps, and my bread rose just fine. Lastly, I didn't have vanilla sugar, so I used 2 tsps of vanilla extract instead. Overall, this is a great tasting bread with a great texture. It's a touch too sweet for me, but my husband likes it. I really enjoy the little hint of cinnamon with the coconut too. Would be good with walnuts in it as well. Also: I baked my loaf in a 9x5" pan at 350, and it was done in 62 minutes. Thanks for the recipe!  -  23 Aug 2018  (Review from Allrecipes US | Canada)