Zucchini Pineapple Coconut Cake By Noreen

Nor M.

By
@Adashofloverecipes

I have a very old recipe from Aunt Blanche that I changed up. I added Pineapple, raisins and used less butter. I tweaked it by adding other ingredients. I also decided to add a tasty pineapple coconut frosting as well . I guess that means i changed most of the recipe. Lol.
This cake is sweet moist and decadent. It is equally delicious just dusted with powdered sugar. Easy way to cut calories. The Pineapple coconut frosting really puts it over the top. Enjoy all!


Featured Pinch Tips Video

Rating:

Comments:

Serves:

12

Prep:

10 Min

Cook:

40 Min

Method:

Bake

Ingredients

2 c
sifted flour
1 tsp
salt
1 1/2 tsp
baking soda
2 tsp
baking powder
1 1/2 tsp
cinnamon
1 c
granulated sugar
1/2 c
packed light brown sugar
1/2 c
melted butter
3
eggs
1 tsp
vanilla extract
1
20 ounce can pineapple slices divided
3/4 c
raisins
2 c
loose packed shredded zucchini squash.
1 c
flaked coconut
1 c
chopped walnuts

FROSTING

4-6 c
powdered sugar
1 c
softened butter
1/3 c
remaining pineapple you for processed for cake. drain pineapple again.
1-2 Tbsp
pineapple juice
1/2 c
toasted flaked coconut

Directions Step-By-Step

1
Grease 9x13 inch pan. Preheat oven to 350 degree's
2
Sift flour, soda, salt , cinnamon and baking powder in to a large bowl. Stir together.
3
Add sugars, eggs, and melted butter. Beat together on low speed.
4
Drain pineapple reserving the juice. Place pineapple in food processor and pulse until Pineaple is not quite pureed. You want it to resemble crushed pineapple.
5
Add half the pineapple to a cup. Add in enough pineaple juice to make 1 cup. Add to batter. Save other half for frosting. Add in vanilla. Beat on low speed to combine.
6
Add the Zucchini, raisins, nuts and coconut. Stir to combine. Pour in to prepared pan and bake at 350 degree's for 40-45 or until pick comes clean. Cool completely.
7
Make frosting optional. Cake is also great unfrosted dusted with powdered sugar.

Beat butter until smooth. Add in 4 cups of powdeted sugar. Beat just until combined. Add in pineapple and toasted coconut. If mixture is Stiff add a couple of tablespoons of the remaining pineapple juice from cake. If to thin. Mix in more powdered sugar. It depends how wet pineapple was.
Ready to frost cake. Keep refrigerated.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Vegetarian, Soy Free
Other Tags: Quick & Easy, For Kids