Zucchini Coconut Bundt Cake with Elderflower Glaze

SUPERGOLDEN BAKES
15Ingredients
70Minutes
180Calories

Ingredients

US|METRIC
  • 10 1/2 ounces courgettes (| 2 small, zucchini, grated)
  • all purpose flour (200g | 7oz plain)
  • 3 1/2 ounces caster sugar
  • 2 1/2 ounces vegetable oil (melted)
  • shredded coconut (60g | 2oz sweetened desiccated)
  • 2 large eggs
  • 1 teaspoon baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 1/2 teaspoon coconut extract (optional)
  • 1/8 teaspoon salt
  • 1 lemon
  • 3 1/2 ounces icing (powdered sugar)
  • 2 tablespoons elderflower cordial
  • 3 tablespoons lemon juice (or as needed)
  • elderflowers (fresh, or lemon zest to decorate)
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    NutritionView More

    180Calories
    Sodium7% DV170mg
    Fat14% DV9g
    Protein4% DV2g
    Carbs8% DV24g
    Fiber4% DV1g
    Calories180Calories from Fat80
    % DAILY VALUE
    Total Fat9g14%
    Saturated Fat1.5g8%
    Trans Fat0g
    Cholesterol40mg13%
    Sodium170mg7%
    Potassium125mg4%
    Protein2g4%
    Calories from Fat80
    % DAILY VALUE
    Total Carbohydrate24g8%
    Dietary Fiber1g4%
    Sugars20g40%
    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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