Zucchini and Coconut Cake

Name: Zucchini and Coconut Cake
Ingredients: 1/2 cup of grated coconut; 1 teaspoon of cinnamon; 1/4 teaspoon of nutmeg; 1 1/2 cups of cooked and pureed zucchini; 2 lightly beaten eggs; 1 cup of milk; 2 tablespoons of melted butter or margarine; 1/3 cup of shredded coconut; 1 tortilla dough of 24 cm in diameter, not baked

1
1/2 cup of grated coconut
2
1 teaspoon of cinnamon
3
1/4 teaspoon of nutmeg
4
1 1/2 cups of cooked and pureed zucchini
5
2 lightly beaten eggs
6
1 cup of milk
7
2 tablespoons of melted butter or margarine
8
1/3 cup of shredded coconut
9
1 tortilla dough of 24 cm in diameter, not baked

Ingredients

1
1/2 cup of grated coconut
2
1 teaspoon of cinnamon
3
1/4 teaspoon of nutmeg
4
1 1/2 cups of cooked and pureed zucchini
5
2 lightly beaten eggs
6
1 cup of milk
7
2 tablespoons of melted butter or margarine
8
1/3 cup of shredded coconut
9
1 tortilla dough of 24 cm in diameter, not baked

Directions

1
Mix together in a bowl the grated coconut and spices
2
Add the zucchini
3
Beat the eggs with milk and butter, then add to the zucchini mixture
4
Line a cake pan for 24 cm in diameter with the dough and fill with the zucchini mixture
5
Bake in a preheated oven at hot temperature (200°C) for about 50-60 minutes (or until a knife inserted into the center comes out clean)
6
Sprinkle with shredded coconut and bake for an additional 10 minutes.