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    Coconut Pecan Zucchini Cake


    Source of Recipe


    by Laurel, from her sister

    List of Ingredients




    1 – 9.9 oz. coconut pecan frosting mix
    1-1/4 cups sugar
    1 teaspoon salt
    1/4 teaspoon baking powder
    1 cup oil
    1 teaspoon vanilla
    2-1/2 cups flour
    3 eggs
    2 teaspoons cinnamon
    1 teaspoon baking soda
    2 cups shredded zucchini

    Recipe



    Preheat oven to 325°.

    Grease and flour bundt pan. In large bowl combine all ingredients and blend well. Beat 2 minutes at high speed. Pour into prepared pan. Bake 60-70 minutes or until it tests done.

    Cool upright 30 minutes, turn out and cool completely. Glaze when cool.

    Glaze:
    1 cup powdered sugar
    1 Tablespoon milk
    1 Tablespoon melted margarine or butter
    1 teaspoon vanilla

    Combine and blend until smooth. Spoon over cake.

 

 

 

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