Zucchini Lime Coconut Cake

1: Preheat oven to 350F and line 2 loaf pans with parchment.

2: Mix vegetable oil, Greek yogurt, lime juice, and sugar in a standing mixer.

3: Add eggs one at a time, mixing after each addition.

4: In a separate bowl, whisk together all purpose flour, baking soda, baking powder, salt, and lime zest.

5: Add dry ingredients to the wet ingredients and mix until just combined.

6: Stir in shredded zucchini, 1 cup of coconut, and vanilla.

7: Divide the batter evenly between the two bread pans.

8: Bake for 50 minutes, or until a cake tester comes out clean.

9: In a non-stick pan, slowly brown 1/2 cup coconut until golden brown and allow to cool.

10: For the glaze, whisk powdered sugar and lime juice until combined. Adjust lime juice if too thick.

11: Drizzle glaze over the breads and sprinkle with toasted coconut and extra lime zest.