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Zucchini Coconut Bundt Cake with Elderflower Glaze
SUPERGOLDEN BAKES15Ingredients
70Minutes
190Calories
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Ingredients
US|METRIC
10 SERVINGS
- 10.5 oz. courgettes (| 2 small, zucchini, grated)
- all purpose flour (200g | 7oz plain)
- 3.5 oz. caster sugar
- 2.5 oz. vegetable oil (melted)
- shredded coconut (60g | 2oz sweetened desiccated)
- 2 large eggs
- 1 tsp. baking powder
- 1/2 tsp. bicarbonate of soda
- 1/2 tsp. coconut extract (optional)
- 1/8 tsp. salt
- 1 lemon
- 3.5 oz. icing (powdered sugar)
- 2 Tbsp. elderflower cordial
- 3 Tbsp. lemon juice (or as needed)
- elderflowers (fresh, or lemon zest to decorate)
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NutritionView More
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190Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories190Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat1.5g8% |
| Trans Fat0g |
| Cholesterol40mg13% |
| Sodium170mg7% |
| Potassium130mg4% |
| Protein2g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate27g9% |
| Dietary Fiber1g4% |
| Sugars21g |
| Vitamin A2% |
| Vitamin C25% |
| Calcium6% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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