Coconut Zuchinni Cake

• 500 grams zuchinni
• 4 eggs
• 1 cup brown sugar
• 3/4 cup white sugar
• 1/2 cup cooking oil
• 1 cup cake flour
• 1 cup whole wheat flour
• 1/2 cup coconut
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon ground ginger
• 1 tablespoon poppy seeds
• 1/2 package chocolate powder
• 6 tablespoons milk
• 1 tablespoon unsalted butter
• coconut for sprinkling
• 3 tablespoons powdered sugar

1. For the cake, grease and flour a Bundt pan.
2. Preheat oven to 180u0b0C (approximately 350u0b0F).
3. Rinse zucchini and grate.
4. If zucchini is too large, remove seeds.
5. Set aside.
6. Beat eggs with sugar until smooth.
7. Whisk in oil.
8. Add grated zucchini.
9. Mix flour, coconut, baking soda, baking powder and ginger and add to egg mixture.
10. Mix well.
11. Fold in poppy seeds.
12. Bake for 30-40 minutes.
13. Cake is done when a toothpick inserted in the middle comes out clean.
14. For the icing, mix all ingredients with a whisk and cook on stovetop for 5 minutes.
15. Remove from heat.
16. Remove cake form pan.
17. Pour icing over cake while cake is still warm.
18. Sprinkle with grated coconut.

eggs, brown sugar, white sugar, cooking oil, cake flour, whole wheat flour, coconut, baking soda, baking powder, ground ginger, poppy seeds, chocolate powder, milk, unsalted butter, coconut for, powdered sugar

Taken from www.yummly.com/recipe/Coconut-Zuchinni-Cake-2056104 (may not work)