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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.
Nutrition Information
Calories: 4473 Fat: 170g Saturated fat: 83g Unsaturated fat: 73g Trans fat: 1g Carbohydrates: 701g Sugar: 573g Sodium: 6132mg Fiber: 24g Protein: 55g Cholesterol: 670mg
 

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