Chocolate Zucchini Coconut Cake

INGREDIENTS

2 1/2 cups

all-purpose flour

3/4 cup

Dutch-process cocoa

1 tsp

baking soda

1/2 tsp

baking powder

1/2 tsp

salt

1/2 cup

unsalted butter, at room temperature

1/2 cup

coconut oil, melted and cooled to room temperature

1 1/2 cups

granulated sugar

1 tsp

vanilla extract

large eggs

1/2 cup

plain Greek yogurt

3 cups

shredded zucchini

1/2 cup

sweetened flaked coconut

1/2 cup

chocolate chips

1 cup

unsalted butter, at room temperature

3 1/2 cups

confectioners’ sugar

1 1/2 tsp

coconut extract 1/2 teaspoon vanilla extract

1/2 cup

toasted coconut, for sprinkling cake