Chocolate Zucchini Cake With Pineapple Frosting and Coconut

Submitted by Rita1652

"It's zucchini time and I can't cook it fast enough. I have so much of it in my garden this year. This Tropical chocolate cake has a hint of cinnamon, dried cherries but you can use raisins and my Zucchini, Pineapple, Ginger Jam recipe #95600 in the frosting but you can use any pineapple jam."

 

• Ready In: 1hr 10mins
• Ingredients: 16
• Serves: 10

ingredients

• 591.47 ml all-purpose flour
• 29.58 ml cocoa
• 14.79 ml cinnamon
• 4.92 ml baking powder
• 4.92 ml baking soda
• 2.46 ml salt
• 473.18 ml packed shredded zucchini (Skin and all)
• 118.29 ml unsalted butter, room temp
• 118.29 ml vegetable oil
• 473.18 ml sugar
• 3 large eggs
• 4.92 ml vanilla
• 236.59 ml dried tart cherry

• Frosting

• 226.79 g cream cheese, softened
• 118.29 ml pineapple preserves (or Zucchini, Pineapple, Ginger Jam Zucchini, Pineapple, Ginger Jam)
• 118.29 ml coconut

directions

1. Sift by hand or mix all dry ingredients in a food processor with metal blade set aside.
2. In the food processor add butter, oil and sugar mix till creamy add eggs then vanilla through feed tube while machine is running.
3. Add zucchini then flour mixture.
4. Add cherries and pulse to mix inches Bake in a geased and floured bundt pan at 350 degrees for 50-60 minutes.
5. When toothpick inserted into cake cames out clean.
6. In the food processor mix cheese and jam spread on cooled cake.
7. Press coconut into frosting of cake.

Reviews

[HeatherFeather]

Delicious cake. I loved the chopped cherries in this, which you could taste and see in every bite. Very moist and tender cake. MIne took 55 minutes exactly. I did use Zucchini, Pineapple, Ginger Jam recipe #95600,as recommended, in the icing and it was an excellent compliment to the cake - a litle tangy and a little sweet. A nice idea for a church social or ladies coffee.