«

»

Pineapple Zucchini Cake

This a lovely moist cake that contains zucchini and fruity pineapple. You can get a little adventurous with the topping by replacing the walnuts; try it with sultanas or raisins etc.

Pineapple Zucchini Cake
This a lovely moist cake that contains zucchini and fruity pineapple. You can get a little adventurous with the topping by replacing the walnuts; try it with sultanas or raisins etc.
Ingredients
  • 1 ½ cups all purpose flour
  • 1 ¼ cups sugar
  • ½ cup sweetened flaked coconut
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • freshly grated nutmeg, to taste (¼ to ½ teaspoon, optional)
  • 1 pinch ground ginger, optional
  • 3 tablespoons canola oil
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 cups grated zucchini (unpeeled) (see notes)
  • 560 g crushed pineapple in juice, drained (reserve juice in case you need it for the cake batter or the frosting)
For the frosting
  • 1 ½ tablespoons butter, softened
  • 225 g cream cheese, softened
  • 2 cups icing sugar, approx.
  • 2 teaspoons vanilla extract
  • splash of milk or pineapple juice, if necessary
  • chopped walnuts and/or pecans (optional, but worth it)
Instructions
  1. Preheat oven to 175°C.
  2. To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. combine flour, sugar, coconut, baking soda, salt, and spices in a large bowl; stir well with a whisk.
  3. Combine oil, eggs, and vanilla; stir well. Stir egg mixture, grated zucchini, and pineapple into flour mixture. The batter will be stiff and dry but keep folding it and it will all come together. If it still seems too dry, just add a little splash of the pineapple juice.
  4. Spoon batter into a 33 x 23 cm baking pan coated with cooking spray. Bake at 175°C for about 33-35 minutes or until a toothpick inserted in the centre comes out with moist crumbs and cake is pulling away from sides of pan. cool completely on a wire rack.
  5. To prepare frosting, combine butter and cream cheese in a large bowl. Beat with a mixer at medium speed until smooth. Beat in icing sugar and vanilla just until smooth. Add a splash of milk or pineapple juice if necessary. Spread frosting over top of cake. You can garnish with chopped pecans or walnuts, if desired.
Notes
If your zucchini are really large, scrape the seeds cavity out of the centre before you grate it so it's not too watery. Spread it all out on layers of paper towel to drain it and dry it off a bit. Then measure out 2 cups.
Nuts can also be added to the cake batter if desired.
The frosting recipe makes a very generous amount of frosting.
This can be turned into a carrot cake by substituting an equal amount of shredded carrots for the zucchini.

Comments and Feedback

Be the First to Comment!

Notify of
avatar
 
smilegrinwinkmrgreenneutraltwistedarrowshockunamusedcooleviloopsrazzrollcryeeklolmadsadexclamationquestionideahmmbegwhewchucklesillyenvyshutmouthapplausewhat-is-thatwell-donewant-a-tasteparty-animal
wpDiscuz
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
OR
General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating:
OR
ARE YOU READY? GET IT NOW!
Vel eros amet amet mauris a habitasse scel erisque? Vel urna dis et, placerat phasellus, diam in! Placerat nec facilisis, tortor tristique. Arcu placerat sagittis, velit lorem scelerisque egestas placerat.
Subscribe Now
Join our weekly newsletter for more great recipes
OR
Just before you go
Please consider sharing us or commenting
on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie
Subscribe Now
Join our free weekly newsletter to get the best recipes and cooking information.
TrophyWin a copy of "From The Source - Mexico"
Your Entries
0
Total Entries
7
Days Left
16
Mexico's best local cooks - from street food stalls, family-run haciendas and haute-cuisine restaurants - reveal their culinary passions, along with such classic regional recipes as marinated pork tacos, hot lime soup and Oaxacan hot chocolate

Enter the sweepstake to win a copy of this fantastic cookbook.
remaining