Courgette coconut cake

    (12)
    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.


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    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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