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.
Added to Plant Based Potluck and Healthy Vegan Fridays.
Tropical Zucchini Cake with Pineapple Cream Cheese Frosting
Prep time
Cook time
Total time
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 :-).
Oh man, this cake looks amazing! I’m going to have to try making a gluten-free version. Fingers crossed that I don’t ruin it! 😉
Thanks! I would love to hear how it comes out. My fingers are crossed for you!! 🙂
Wow this sounds amazing, I want to eat it right now! I will definitely be making it. Thanks for linking up with #freefromfridays. I’m looking forward to browsing your other recipes.
Thanks! & thanks for hosting such a great link up 🙂
I never would have associated zucchini with “tropical” but this cake looks amazing! Great way to use up some zucchinis 😀
Thanks! It’s a really good combo :-).
Tropical zucchini cake?! Uh, yes! That sounds fantastic. I love adding veggies to sweet treats. Great way to get some veggies in.
And thanks for sharing this at Healthy Vegan Fridays =)
Have a great weekend!
Thanks! Eating cake can be good for you hahaha :-).
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I love everything and anything zucchini! Seriously lovin this tropical twist!
That Pineapple Cream Cheese Frosting!!! and I love Zucchini in cake, just makes it so moist and delicious!