Sweet Zucchini Spice Cake
|Grated peeled zucchini||1 Pound (3 Cups)|
|Ground walnuts||1 Cup (16 tbs)|
|Flaked coconut||1 Cup (16 tbs)|
|Vegetable oil||1 Cup (16 tbs)|
|Granulated sugar||2 1⁄2 Cup (40 tbs)|
|All purpose flour||3 Cup (48 tbs)|
|Ground cinnamon||2 Teaspoon|
|Baking soda||1 1⁄2 Teaspoon|
|Baking powder||1 Teaspoon|
|Pineapple cream cheese icing||1 Cup (16 tbs) (Adjust Quantity As Needed)|
Preheat oven to 350°F.
Grease and flour 2 (10-inch) round cake pans.
Combine zucchini, walnuts and coconut; set aside.
Beat together eggs, oil and vanilla in large bowl until well blended.
Beat in granulated sugar.
Gradually add combined dry ingredients, beating well after each addition.
Stir in zucchini mixture.
Pour evenly into prepared pans.
Bake 35 to 40 minutes or until wooden pick inserted in centers comes out clean.
Cool layers in pans on wire racks 10 minutes.
Loosen edges and remove to racks to cool completely.
Fill and frost with Pineapple Cream Cheese Icing.
Pineapple Cream Cheese Icing: Beat together 1 (8-ounce) package softened cream cheese and 1/2 cup (1 stick) softened margarine in large bowl until creamy.
Add 1 (8-ounce) can drained crushed pineapple.
Gradually add 1 pound (approximately 4 1/2 cups) sifted powdered sugar, beating until smooth and of spreading consistency.