Enjoy!

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coconut zucchini coffee cake

WITH DELICIOUS CRUMBLE! false

I love that streusel topping and glaze – this is one gorgeous coffee cake!

~ Laura false

1-3

Make the Streusel: – In a small bowl, stir together the sugar, flour and cinnamon with a fork. – Drop in the solid coconut oil or butter, and using your fingers, a pastry cutter or two forks, cut the butter into the sugar mixture until you have crumbs. – Set aside. false

1-3

Make the Cake: – Preheat the oven. – Prepare a springform pan by spraying with baking spray or greasing lightly with butter or coconut oil. – In the bowl of an electric mixer or large bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, both sugars, and coconut. false

4-8

– Stir in the coconut oil until just combined. – Add the eggs and vanilla and stir until combined, do not over mix. – Stir in the zucchini. – Pour the batter into prepared baking pan. – Sprinkled the reserved streusel over the cake batter. false

9-10

– Bake until the top is firm to the touch and inserted toothpick comes out mostly clean. Remove from oven an let cool on a wire rack, for about 10 minutes, while you make the glaze. – Remove springform sides. false

1-3

Make the glaze and topping: – Whisk in the powdered sugar into the milk until smooth and you achieve your desired consistency, using a little more or less as necessary. – Drizzle or spread the glaze over the warm cake. – Sprinkle with shredded coconut. false

About

Hi, I’m Liren.  I am a mother of two and wife to one, currently based in the SF Bay Area, land of fresh foods and sublime wine... false

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