So much zucchini! I’ve been making all kinds of zucchini treats recently but wanted to get away from the traditional plain quick breads. With the pineapple and coconut, this cake is extra moist and super delicious, if I do say so myself. And the cream cheese frosting is, of course, the proverbial icing on the cake.

Tropical Zucchini Cake with Pineapple Cream Cheese Frosting Save Print Prep time 15 mins Cook time 35 mins Total time 50 mins Jenny Dunklee | The Lazy Vegan Baker: Jenny Dunklee Serves: 24 Ingredients CAKE:

1½ cups all purpose flour

2 teaspoons baking soda

¾ teaspoon baking powder

2 teaspoons ground cinnamon

½ teaspoon ground ginger

½ teaspoon salt

2 tablespoons ground flax seed

¼ cup full fat canned coconut milk

¼ cup non dairy plain yogurt

½ cup light brown sugar

1 teaspoon vanilla extract

2 cups shredded zucchini

1 20 oz can crushed pineapple in juice, drained and reserve the juice

1 cup flaked unsweetened coconut, divided in half

FROSTING:

4 oz vegan cream cheese, at room temperature

½ cup non-dairy butter or margarine, room temperature

1½ cups powdered sugar

1 tablespoon reserved pineapple juice

¼ teaspoon vanilla extract Instructions CAKE: Preheat oven to 350F. Spray a 9x13 baking pan with oil or line with aluminum foil. In a large bowl, combine the flour, baking soda, baking powder, cinnamon, ginger, salt and flax seed. In a separate bowl, mix the coconut milk, yogurt, and brown sugar. Add the yogurt mix to the dry mix and stir until well combined. Stir in the zucchini, pineapple and ½ cup flake coconut. Spread evenly in prepared pan and bake for 35 minutes. After the cake comes out, toast remaining flake coconut by spreading it in single layer in a baking pan. Let it toast for about 10 minutes until it is golden brown, checking it every couple minutes to make sure it doesn't burn. FROSTING: Beat the vegan cream cheese and non-dairy butter until smooth. Add the pineapple juice and vanilla. Then add the powdered sugar ½ cup at a time, beating in each addition before adding the next. Chill. Frost the cake when it is cooled. Arrange toasted coconut on top, slice & serve :-). Wordpress Recipe Plugin by EasyRecipe 3.5.3208