Pineapple Zucchini Cake
Made with crushed pineapple, shredded zucchini, coconut, and a tangy cream cheese frosting, this pineapple zucchini cake is a moist, flavorful cake that is perfect for the end of summer.
Servings 16
Ingredients
For the cake
- 1 ½ cups all-purpose flour
- 1 ¼ cups granulated sugar
- ½ cup sweetened flaked coconut
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 3 tablespoons canola or vegetable oil
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups grated unpeeled zucchini *see note
- 1 can crushed pineapple In juice 20 ounces, drained (reserve juice in case you need it for the cake batter or the frosting)
For the frosting
- 4 tablespoons unsalted butter softened
- 8 ounces cream cheese softened
- 1 pound powdered sugar
- 2 teaspoons pure vanilla extract
- splash of milk or pineapple juice if needed
- chopped walnuts or pecans optional
Instructions
- Preheat oven to 350°F. Spray (1) 9x13-inch baking pan with nonstick cooking spray.
- In a large bowl, whisk together the flour, sugar, coconut, baking soda, salt, and cinnamon.
- In a medium bowl, whisk together the oil, eggs, and vanilla. Stir egg mixture, grated zucchini, and pineapple into the flour mixture. The batter might seem to be a bit dry and stiff, but as you mix, it should become a bit more moist. If it still seems too dry once it is thoroughly combined, add a little splash of the reserved pineapple juice to moisten the batter.
- Spoon batter into the prepared pan and bake in preheated oven for 33-35 minutes or until a wooden pick inserted in the center comes out with moist crumbs and cake is pulling away from the sides of the pan. Cool completely on a wire rack.
- Once the cake has cooled to room temperature, prepare the frosting. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric hand mixer, cream together cream cheese and butter until well combined, about 5 minutes, scraping the sides of the bowl with a spatula as necessary.
- With the mixer on low, gradually add the powdered sugar until thoroughly incorporated and smooth. Add vanilla and mix to combine. Turn the mixer to medium speed and mix for approximately 5 more minutes, scraping the sides and bottom of the bowl with a spatula as necessary.
- Frost the cake and if desired sprinkle the top with toasted and chopped pecans or walnuts.
Notes
- If your zucchini are large, scrape the seeds out of the center before you shred it so it’s not too watery.
- When prepping my zucchini, I spread it all out on layers of paper towel to drain it and dry it off a bit before measuring out the 2 cups.
- Nuts can also be added to the cake batter if desired. I would add about ¾ to 1 cup of chopped pecans or walnuts.
- This recipe makes a very generous amount of frosting, if you prefer less frosting, I would suggest halving the frosting ingredients.
- Helpful resources:
- Make sure you know how to measure flour correctly before you start baking.
- Learn how to make powdered sugar so you can whip up a simple substitute if you run out.
- Learn how to soften cream cheese and how to soften butter in case you forget to set yours out ahead of time.