Pineapple Zucchini Cake

Name: Pineapple Zucchini Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 3
Cuisine: Global
Ingredients: 2 teaspoons Baking Soda; 2 Tbsps Butter, Softened; 3 Tbsps Canola Oil; 237 milliliters All-purpose Flour; 237 milliliters Granulated Sugar; 2 teaspoons Ground Cinnamon; 227 grams Low-fat Cream Cheese, Softened (can Use Full-fat Cream Cheese); 4 Freshly Grated Nutmeg, To Taste To 1/2 Tsp), Optional; 118 milliliters Whole Wheat Pastry Flour (can Use All White Flour If You Dont Have This); 20 Ozs Crushed Pineapple In Juice, Drained (reserve In Case You Need It For The Cake Batter Or The Frosting); 3 servings Splash Of Milk Or Pineapple Juice, If Necessary; 473 milliliters Powdered Sugar, Approx; 1 teaspoon Salt; 118 milliliters Sweetened Flaked Coconut; 1 teaspoon Vanilla; 2 teaspoons Vanilla Extract; 2 whole Large Eggs; 473 milliliters Grated (unpeeled) Zucchini

Pineapple Zucchini Cake is a vegetarian recipe with 3 servings. This recipe covers 28% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 19g of protein, 42g of fat, and a total of 1395 calories. From preparation to the plate, this recipe takes around 45 minutes. If you have baking soda, eggs, powdered sugar, and a few other ingredients on hand, you can make it.