Pineapple Zucchini Cake with Cream Cheese Frosting

Categories: WW, cake, dessert

Ingredients

• * 3/4 cup all-purpose flour
• * 3/4 cup whole wheat flour
• * 1 cup granulated sugar
• * 1/2 cup flaked coconut
• * 2 tsp baking soda
• * 1 tsp salt
• * 2 tsp ground cinnamon
• * 1/4 tsp nutmeg, optional
• * 1 pinch ginger, optional
• * 3 tbsp canola oil
• * 2 whole large eggs
• * 1 tsp vanilla
• * 2 cups grated zucchini, unpeeled
• * 20 oz. can crushed pineapple in juice, drained
• Frosting:
• * 8 oz 1/3 fat Philadelphia Cream Cheese
• * 1 cup powdered sugar
• * 1 tsp vanilla extract

Directions

1. Preheat oven to 350°.

2. In a large bowl, combine flour, sugar, coconut, baking soda, salt, and spices; stir well with a whisk.

3. In a medium bowl, combine oil, eggs, and vanilla; stir well.

4. Add grated zucchini and pineapple; mix well.

5. Fold wet ingredients with the dry ingredients, batter will be stiff and dry but keep folding it and it will all come together.

6. Spoon batter into a Bundt pan or 13 × 9-inch baking pan coated with cooking spray.

7. Bake at 350° for about 33-40 minutes, depending on pan size or until a wooden toothpick inserted in the center comes out clean and cake is pulling away from sides of pan.

8. Cool cake completely on a wire rack.

9. To prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth.

10. Spread frosting over top of cake.

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