The coconut adds a nice flavor to this snack cake. Walnuts are optional.
ZUCCHINI COCONUT SNACK CAKE
3/4 cup(s) MARGARINE; Softened.
1/2 cup(s) SUGAR
1/2 cup(s) BROWN SUGAR
1 1/2 teaspoon(s) VANILLA
1/2 teaspoon(s) SALT
1 1/2 teaspoon(s) BAKING POWDER
1 3/4 cup(s) FLOUR
3/4 cup(s) COCONUT
1/2 cup(s) RAISINS
2 cup(s) ZUCCHINI; Grated.
1 cup(s) POWDERED SUGAR
1 tablespoon(s) BUTTER; Melted.
2 tablespoon(s) MILK
1 teaspoon(s) VANILLA
1/8 teaspoon(s) CINNAMON
CHOPPED WALNUTS; To Taste.
In a mixing bowl; cream together the margarine, sugar, and brown sugar.
Add eggs and vanilla, mix well.
In a bowl mix together the flour, salt, baking powder; add to the creamed mixture.
Add coconut, raisins, and zucchini.
Spread batter in a greased 9x13 inch pan.
Bake at 350 degrees for 30 to 35 minutes or until a toothpick inserted comes out clean.
Remove from oven and make icing and spread icing over hot cake.
In a small bowl; add the powdered sugar, melted butter, milk, vanilla, and cinnamon and mix well.
Spread icing over cake and sprinkle with the chopped nuts if desired.