Pineapple Zucchini Cake

Pineapple Zucchini Cake

Ingredients: Cake

• 1 1⁄2 c flour

• 1 1⁄4 c sugar

• 1⁄2 c flaked coconut

• 2 tsp baking soda

• 1 tsp salt

• 2 tsp cinnamon

• 1⁄4 tsp nutmeg

• 3 tbsp canola or vegetable oil

• 2 large eggs

• 1 tsp vanilla

• 2 c grated, unpeeled zucchini (2 small, or 1 c zucchini & 1 c shredded carrots)

• 1 20-oz can crushed pineapple in juice, drained (reserve juice for batter or frosting)

Ingredients: Frosting

• 2 tbsp butter, room temperature

• 8 oz cream cheese, room temperature

• 2 c powdered sugar

• 2 tsp vanilla

• 1-2 tbsp pineapple juice, if needed

Instructions:

1. Preheat oven to 350 degrees. Grease a 9 x 13” pan and set aside.

2. Combine flour, sugar, coconut, baking soda, salt, cinnamon, and nutmeg in a large bowl. Stir by hand to combine.

3. Combine the oil, eggs, and vanilla in a second bowl.

4. Add the egg mixture, zucchini, and pineapple to the flour mixture and beat on low until well blended. The batter will be stiff and dry, but it will moisten as you mix it. 

5. Spoon the batter into the pan and bake for 30-35 minutes, until the cake pulls away from the sides of the pan or a toothpick comes out clean with moist crumbs. Cool completely before frosting.

6. For the frosting, mix butter and cream 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 needed. Spread over the cooled cake. Sprinkle with crushed pecans if desired.

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