Pineapple Zucchini Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist cake studded with crushed pineapple, shredded zucchini, and coconut, crowned with tangy cream cheese frosting. Perfect for capturing end-of-summer flavors in a slice.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 1 ½ cups all-purpose flour
- 1 ¼ cups granulated sugar
- ½ cup sweetened flaked coconut
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 3 tablespoons canola or vegetable oil
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups grated unpeeled zucchini (*see note)
- 1 can crushed pineapple In juice (20 ounces, drained (reserve juice in case you need it for the cake batter or the frosting))
- 4 tablespoons unsalted butter (softened)
- 8 ounces cream cheese (softened)
- 1 pound powdered sugar
- splash of milk or pineapple juice if needed
- chopped walnuts or pecans (optional)
At a glance
PER SERVING · TIME 125M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 35m
- Sodium
- 338mg
- Total sugar
- 49g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 157mg
- Calcium
- 29mg
- Iron
- 0.78mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 338MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.