Pineapple Zucchini Cake with Cream Cheese Froting

By WSiefert

Ingredients

• For Frosting:
• 1-1/2 Cups Flour
• 1-1/4 Cup Sugar
• 1/2 Coconut
• 2 Tsp Baking Soda
• 1 Tsp Salt
• 1 Tsp Cinnamon
• 1/4 Tsp Nutmeg
• 1 Pinch Ginger
• 3 Tbl Canola Oil
• 2 Eggs
• 1 Tsp Vanilla
• 2 Cups Grated Zucchini
• 1 Can 20 Oz Crushed Pinneapple
• 2 Tbl Butter, Softened
• 1 8 Oz Cream Cheese, Softened
• 2 Cups Powdered Sugar
• 2 Tsp Vanilla
• Splash of Milk or Pinneapple Juice
• Chopped Walnuts or Pecans (Optional)

Preparation

Step 1

To Prepare Cake - Mix Flour, Sugar, Coconut, Baking Soda, Salt, Cinnamon, Nutmeg & Ginger.

Combine Oil, Eggs and Vanilla, Stir well. Stir egg mixture, grated zucchini and pineapple into the flour mixture. If too dry add Pineapple Juice.

Spoon batter into 13X9 baking pan coated with cooking spray. Bake at 350 for 33-35 minutes or until cake is pulling away from sides of pan.

To Prepare Frosting: combine butter and cream cheese in a large bowl. Beat with a mixer at medium speed until smooth. Add a splash of milk or pineapple juice if necessary. Spread over top of cake.

CARROTS CAN BE SUBSTITED IN PLACE OF ZUCHINNI