Ingredients
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2 1/2
-
2
-
1
-
1
-
1
-
1/2
-
2
-
1/2
-
1/2
-
2
-
3
-
1
-
1
-
-
8
Directions
Chocolate Zucchini Cake With Pineapple Frosting and Coconut, It’s zucchini time and I can’t cook it fast enough I have so much of it in my garden this year This Tropical chocolate cake has a hint of cinnamon, dried cherries but you can use raisins and my Zucchini, Pineapple, Ginger Jam recipe #95600 in the frosting but you can use any pineapple jam , Delicious cake I loved the chopped cherries in this, which you could taste and see in every bite Very moist and tender cake MIne took 55 minutes exactly I did use Zucchini, Pineapple, Ginger Jam recipe #95600, as recommended, in the icing and it was an excellent compliment to the cake – a litle tangy and a little sweet A nice idea for a church social or ladies coffee
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Steps
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1
Done
|
Sift by Hand or Mix All Dry Ingredients in a Food Processor With Metal Blade Set Aside. |
|
2
Done
|
in the Food Processor Add Butter, Oil and Sugar Mix Till Creamy Add Eggs Then Vanilla Through Feed Tube While Machine Is Running. |
|
3
Done
|
Add Zucchini Then Flour Mixture. |
|
4
Done
|
Add Cherries and Pulse to Mix Inches Bake in a Geased and Floured Bundt Pan at 350 Degrees For 50-60 Minutes. |
|
5
Done
|
When Toothpick Inserted Into Cake Cames Out Clean. |
|
6
Done
|
in the Food Processor Mix Cheese and Jam Spread on Cooled Cake. |
|
7
Done
|
Press Coconut Into Frosting of Cake. |
