CHOCOLATE ZUCCHINI CAKE WITH PINEAPPLE FROSTING AND COCONUT

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Chocolate Zucchini Cake With Pineapple Frosting and Coconut image

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.

Provided by Rita1652

Categories     Dessert

Time 1h10m

Yield 10-12 serving(s)

Number Of Ingredients 16

2 1/2 cups all-purpose flour
2 tablespoons cocoa
1 tablespoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups packed shredded zucchini (Skin and all)
1/2 cup unsalted butter, room temp
1/2 cup vegetable oil
2 cups sugar
3 large eggs
1 teaspoon vanilla
1 cup dried tart cherry
8 ounces cream cheese, softened
1/2 cup pineapple preserves (or Zucchini, Pineapple, Ginger Jam Zucchini, Pineapple, Ginger Jam)
1/2 cup coconut

Steps:

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

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