9.29.2011

Pineapple Zucchini Cake

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My kitchen has been VERY happy lately. Since we're trying to save money and not eat out as much, I've been trying to reduce my trips to the store and eat out of our pantry and freezer. So, our kitchen has been a happy, busy place.

Our zucchini plants are finally slowing down, but I still have a lot of picked ones. I'm always looking for good zucchini recipes, especially this time of year when I'm all "zucchini'd out" and need a change from the standard breads and side dishes. And let me tell you...I found a keeper! It's Pineapple Zucchini Cake from Pioneer Woman's Tasty Kitchen blog.

I made a few tweaks and it was oh, so yummy! Sweet and moist...just like a cake should be. If you still have zucchini coming out of your ears, I highly recommend this cake!


CAKE:
1-½ cups all-purpose flour
1-¼ cups sugar
½ cup sweetened, flaked coconut
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/8 teaspoons nutmeg
¼ cup oil
2 eggs
1 teaspoon vanilla
2 cups grated zucchini
1 (20 oz.) can crushed pineapple in juice, drained (reserve juice for frosting)

Preheat oven to 350°F.

Combine flour, sugar, coconut, baking soda, salt, and spices in a large bowl; stir well and set aside.

In an electric mixer fitted with a paddle attachment, combine oil, eggs, and vanilla; mix well. Add grated zucchini and pineapple and mix until well combined. Add flour mixture. If batter seems too dry, add a few Tablespoons of reserved pineapple juice.

Pour batter into a 13 x 9-inch baking pan coated with non-stick cooking spray. Bake at 350°F for about 30–35 minutes or until a wooden pick inserted in the center comes out clean. Cool completely on a wire rack.


FROSTING:
8 oz. cream cheese*
2 Tablespoons butter, softened
1-2 Tablespoon reserved pineapple juice
½ teaspoon vanilla extract
3-½ cups powdered sugar

* Make sure cream cheese is cold. The frosting will be too thin if you use room temperature cream cheese.

1. In an electric mixer fitted with a paddle attachment, mix together cream cheese and butter until smooth.

2. Add powdered sugar, pineapple juice and vanilla. Beat on low until fluffy.

3. Spread evenly over cooled cake.

2 comments:

Shelly @A Creative Space said...

These flavors sound SO delicious! I would have to try hard not to eat the frosting all by itself... The coconut is a great addition!

Shelly @A Creative Space said...

P.S. It is encouraging to read that you are shopping in your pantry and freezer -we are trying to do that too!