How to make it

  • Heat oven to 350 and butter & flour cake pan, loaf pan or even make cup cakes. (We used 9” spring form pan)
  • First prepare dry ingredients: Whisk together in a large bowl, flour (sifted), grated coconut, Oats, baking soda, baking powder, salt, and spices. Set aside
  • Next, in mixer, cream butter, sugar, coconut oil & vanilla. Next add eggs one at a time.
  • Add dry ingredients into wet in 3 steps alternating with juice.
  • Now with a wooden spoon or soft spatula blend in the Zucchini and chopped nuts. (do not over mix)
  • Put batter into baking pan and bake at 350 for about 35-45 minutes or until a wooden pick inserted in the center comes out without moist crumbs and cake is pulling away from sides of pan.
  • Cool for 10 min and then (delicately loosen sides and bottom with knife) turn out on a wire rack covered with parchment or wax paper. Now cool completely and make the sauce.
  • For the Lemon/Lime Sauce:
  • 1 C sugar
  • 1/2 C sweet butter
  • 1 T hot water
  • Juice of 1 large lemon or 2 limes
  • Grated rind of the lemon or 2 limes
  • Dash of Lemoncello (not for the children)
  • Heat together in double boiler (pan over boiling water) for 20 minutes or until thickened.
  • To Serve: Decorate the top of cake with Powdered sugar. Serve the sauce on the side and ladle over each serving.
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Reviews & Comments 1

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    " It was excellent "
    peetabear ate it and said...
    you got me with the lemon sauce!!... great post..five forks
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