Ah, pineapple and zucchini—an unexpected duo that dances together in this delightful cake. Picture this: the tropical sweetness of pineapple colliding with the subtle earthiness of zucchini, creating a moist slice of heaven. And oh, that cream cheese frosting—like a dreamy cloud atop a sunlit mountain.
Steps
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, granulated sugar, flaked coconut, baking soda, salt, cinnamon, nutmeg (if using), and ginger (if using).
- In a separate medium-sized bowl, stir together the canola oil, eggs, and vanilla extract until well combined.
- Add the grated zucchini and drained crushed pineapple to the wet ingredients and mix thoroughly.
- Combine the wet and dry ingredients by folding them together. The batter will be quite thick initially, but continue folding until it is evenly mixed.
- Transfer the batter into a Bundt pan or a 13 x 9-inch baking pan that has been coated with cooking spray.
- Bake for 33-40 minutes, depending on the size of your pan, or until a toothpick inserted into the center comes out clean and the cake edges pull away from the pan.
- Allow the cake to cool completely on a wire rack before frosting.
- To make the frosting, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Once the cake has cooled, spread the cream cheese frosting evenly over the top. Optionally, garnish with chopped pecans or walnuts.
Ingredients
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1 cup granulated sugar
- 1/2 cup flaked coconut
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg (optional)
- 1 pinch ginger (optional)
- 3 tablespoons canola oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated zucchini, unpeeled (excess liquid squeezed out)
- 20 oz. can crushed pineapple in juice, well drained
- 8 oz 1/3 reduced-fat cream cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Nutritional Values
Calories: 3648 kcal | Carbohydrates: 480 g | Protein: 56 g | Fat: 128 g | Saturated Fat: 64 g | Cholesterol: 432 mg | Sodium: 4776 mg | Fiber: 32 g | Sugar: 416 g
FAQ
- Can I use a different type of flour for this cake?
- Yes, you can substitute different flours like almond flour or gluten-free alternatives, but it might alter the texture slightly. It’s best to experiment in small batches first.
- Is it necessary to drain the pineapple before adding it to the batter?
- Draining the pineapple is important to prevent the cake from becoming too moist and soggy. Make sure to remove as much juice as possible.
- Can I make this cake without the coconut flakes?
- Yes, you can omit the coconut flakes if you prefer, or if you’re allergic. They add texture and flavor, but the cake will still be delicious without them.
- How should I store the cake after baking?
- The cake should be stored in an airtight container in the refrigerator, especially because of the cream cheese frosting. It can last for several days when kept chilled.
- Can I freeze this cake for later use?
- Yes, the cake can be frozen. It’s optimal to freeze it without the frosting and then add the frosting fresh after thawing. Wrap the cake tightly in plastic wrap and place it in a freezer-safe container.
Tips
- Use a food processor or chopper to quickly grate the zucchini; this saves time compared to manually grating and achieves a consistent texture.
- Ensure the crushed pineapple is thoroughly drained to prevent excess moisture in the batter, which can affect the cake’s texture.
- Mix the wet and dry ingredients thoroughly; although the batter may initially seem dry, it will eventually come together with consistent folding.
- Let the cake cool completely on a wire rack before applying the cream cheese frosting to prevent it from melting and sliding off.
Equipment
- Ultimate Chopper or Food Processor – for grating the zucchini quickly.
- Bundt Pan or 13 x 9-inch Baking Pan – for baking the cake.
- Wire Rack – for cooling the cake completely.
- Electric Mixer – for beating the cream cheese frosting until smooth.
