Pina Colada Zucchini Cake

By srumbel

Pineapple and coconut add a fun tropical flair to this delicious Pina Colada Zucchini Cake. Fun way to use up those green veggies this summer.
from insidebrucrewlife.com

Ingredients

• For the Cake
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar
• 1/2 cup sugar
• 1 - 8 ounce can crushed pineapple, drained very well
• 1 teaspoon rum extract
• 1 teaspoon coconut extract
• 2 eggs
• 2 1/4 cups flour
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground mace
• 2 cups finely shredded zucchini
• 1 cup sweetened shredded coconut
• 1 - 16 ounce jar maraschino cherries, drained & quartered
• For the Frosting
• 1 cup sweetened shredded coconut
• 6 Tablespoons butter
• 1/3 cup marshmallow cream
• 3/4 teaspoon salt
• 3/4 teaspoon rum extract
• 3/4 teaspoon coconut extract
• 3 cups powdered sugar
• 1/3 cup heavy whipping cream
• 24 maraschino cherries with stems, drained & patted dry

Details

Preparation time 20mins
Cooking time 54mins

Preparation

Step 1

Preheat your oven to 350 degrees. Spray a 9x13 pan with nonstick spray.
Beat the butter and sugars until creamy. Add the drained pineapple, extracts, and eggs and beat again.
Stir together the flour, salt, baking soda, baking powder, and mace. Slowly beat into the butter mixture.
Add the zucchini, coconut, and cherries and stir gently. Spread in the prepared pan. Bake for 34-36 minutes or until a toothpick inserted in the center comes out mostly clean. Let cool completely.
Spread 1/2 cup coconut on a sheet pan and bake at 350 degrees for 4-5 minutes. Stir every minute. Remove and let it cool.
Beat the butter, marshmallow cream, salt, and extracts.
Slowly add the powdered sugar and heavy whipping cream and beat until light and fluffy. Spread on the cooled cake.
Sprinkle the regular and toasted coconut on top of the frosting. Top with the cherries. Store in a tightly sealed container.

Yield: 24 pieces of cake