Zucchini Pineapple Cake

By á-47

Ingredients

• 1 1/2 cups flour
• 1 1/4 cups sugar
• 1/2 cups flaked coconut
• 2 tea. baking soda
• 1 tea. salt
• 2 tea. cinnamon
• 1/4 tea. nutmeg
• 3 Tbsp. vegetable oil
• 2 eggs
• 1 tea. vanilla
• 2 cups grated, unpeeled zucchini (2 small)
• 1 20 oz. can crushed pineapple in juice, drained (r3eserve juice to add to frosting if needed)
• FROSTING
• 2 Tbsp. butter, room temperature
• 8 oz. cream cheese, room temperature
• 2 cups powdered sugar
• 2 tea. vanilla
• 1-2 Tbsp. pineapple juice, if needed

Preparation

Step 1

Preheat oven to 350 degrees. Grease 9x13 pan and set aside.

In a large bowl, combine the flour, sugar, coconut, baking soda, salt, cinnamon and nutmeg. Stir by hand to combine.

In a second bowl, combine the oil, eggs and vanilla. Add the egg mixture, zucchini and pineapple to the flour mixture and heat on low until well blended. The batter will be stiff and dry, but it will moisten as you mix it. Spoon the batter into the pan and bake at 350 degrees for 30-35 minutes until the cake is pulling away form the sides of the pan or until a toothpick inserted comes out clean with moist crumbs. Cool completely before frosting.

FROSTING: combine the butter and cr3eam cheese in a mixing bowl. Beat at medium speed until smooth. Beat in the powdered sugar and vanilla just until smooth. Add a splash of pineapple juice if necessary. Spread over the cooled cake.