Pineapple and Zucchini Cake
Ingredients:
- flour - 1 1/2 cup
- sugar - 1 1/4 cup
- sweetened flaked coconut - 1/2 cup
- baking soda - 2 t
- ground cinnamon - 2 t
- salt - 1 t
- freshly grated nutmeg - to desired taste
- ginger (opitional) - pinch
- vegetable oil - 3 T
- eggs - 2
- vanilla - 1 t
- grated zucchini - 2 cups
- crushed pineapple in juice, reserve juice - 20 ounce can
- cream cheese - 8 ounces
- butter, softened - 2 T
- powdered sugar - 2 cups
- vanilla extract - 2 t
- pineapple juice, if necessary -
Instructions:
In a bowl, combine flour, sugar, coconut, baking soda, cinnamon, salt, nutmeg and ginger.
In a second bowl, beat together the oil, eggs and vanilla. Add egg mixture to flour mixture, add zucchini and pineapple. Stir until blended. (If batter seems too dry, add a little pineapple juice.)
Pour batter into a greased 13 x 9 inch baking pan. Bake in a preheated 350 degree oven for 30 - 35 minutes until a toothpick inserted in the center comes out clean. Cool completely.
Prepare frosting -- beat cream cheese and butter together until light and fluffy. Add powdered sugar, beat until combine, add vanilla and beat. Spread frosting over the cake. Cover the cake and store in the refrigerator.
