Pineapple Zucchini Cake
INGREDIENTS
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11/2 Cups flour
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11/4 Cups sugar
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1/2 Cup flaked coconut
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2 tsp. baking soda
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1 tsp. salt
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2 tsp. PENZEYS CINNAMON
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1/4 tsp. GROUND NUTMEG
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3 TB. canola or vegetable oil
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2 large eggs
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1 tsp. PURE VANILLA EXTRACT
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2 Cups grated, unpeeled zucchini (2 small)
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1 20-oz. can crushed pineapple in juice, drained (reserve juice to add to batter or frosting if needed)
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Frosting:
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2 TB. butter, room temperature
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8 oz. cream cheese, room temperature
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2 Cups powdered sugar
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2 tsp. PURE VANILLA EXTRACT
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1-2 TB. pineapple juice, if needed
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