Chocolate Zucchini Cake With Pineapple Frosting and Coconut

Ingredients

• 2 1/2 cups all-purpose flour
• 2 tablespoons cocoa
• 1 tablespoon cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups packed shredded zucchini (Skin and all)
• 1/2 cup unsalted butter, room temp
• 1/2 cup vegetable oil
• 2 cups sugar
• 3 large eggs
• 1 teaspoon vanilla
• 1 cup dried tart cherry

Frosting

• 8 ounces cream cheese, softened
• 1/2 cup pineapple preserves (or Zucchini, Pineapple, Ginger Jam Zucchini, Pineapple, Ginger Jam)
• 1/2 cup coconut

Directions

1. 1

   Sift by hand or mix all dry ingredients in a food processor with metal blade set aside.

2. 2

   In the food processor add butter, oil and sugar mix till creamy add eggs then vanilla through feed tube while machine is running.

3. 3

   Add zucchini then flour mixture.

4. 4

   Add cherries and pulse to mix inches Bake in a geased and floured bundt pan at 350 degrees for 50-60 minutes.

5. 5

   When toothpick inserted into cake cames out clean.

6. 6

   In the food processor mix cheese and jam spread on cooled cake.

7. 7

   Press coconut into frosting of cake.