Zucchini Coconut Bundt Cake with Elderflower Glaze

INGREDIENTS

300 g

| 10.5oz zucchini, grated

200 g

| 7oz all purpose flour

100 g

| 3.5oz caster sugar

70 g

| 1/4 cup + 1tbsp coconut oil (melted)

60 g

| 2oz sweetened desiccated (shredded coconut)

large eggs

1 tsp

baking powder

1/2 tsp

bicarbonate of soda

1/2 tsp

coconut extract (optional)

1/8 tsp

salt

lemon zest only

100 g

| 3.5oz icing (powdered sugar)

2 tbsp

elderflower cordial (optional)

2 tbsp

lemon juice (or as needed)

fresh elderflowers or lemon zest to decorate