Pineapple Zucchini Cake with Cream Cheese Frosting


1 and 1/2 cups flour
1 and 1/4 cups sugar
1/2 cup flaked coconut
2 tsp baking soda
2 tsp kosher salt
2 tsp cinnamon
1/4 tsp ground nutmeg
3 tbs canola oil
2 large eggs
1 tsp pure vanilla extract
2 cups grated, unpeeled zucchini
1 (20 oz) can crushed pineapple in juice (drain juice and reserve to add to batter or frosting if needed)
For the Frosting:
2 tbs butter, room temperature
8 oz cream cheese, room temperature
2 cups powdered sugar
2 tsp pure vanilla extract
1-2 pineapple juice, if needed
Pineapple and Zucchini is an unusual combination but absolutely delicious when pared with coconut, cinnamon and sugar.

    • Pre-heat oven to 350 degrees
    • Grease a 9×13 pan and set aside.
    • In a large bowl, combine the flour, sugar, coconut, baking soda, salt, cinnamon and nutmeg. Stir to combine.
    • In a second bowl, combine the oil, eggs, and vanilla.
    • Add the egg mixture, zucchini and pineapple to the flour mixture and beat on low until well blended.
    • The batter will be stiff and dry, but it will moisten as you mix it.
    • Spoon the batter into the pan and bake at 350 for 30-35 minutes until the cake is pulling away from the sides of the pan.
    • Cool completely before frosting.

For the frosting, combine the butter and cream cheese in a mixing bowl.

  • Beat at a medium speed until smooth.
  • Beat in the powdered sugar and vanilla, just until smooth.
  • Add a splash of pineapple juice if desired, then spread over the cooled cake.





35 min


30 min



  • can you freeze this cake?

    • Yes you can..just make sure that it is sealed tightly..we sometimes pre-freeze ours, then vacuum seal it.

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