Ingredients:
Zucchini – 3 cups, grated and peeled
Walnuts – 1 cup, ground
Coconut – 1 cup, flaked
Eggs – 4
Vegetable Oil – 1 cup
Vanilla – 2 tblsp
Sugar – 2 1/2 cups, granualted
All Purpose Flour – 3 cups
Ground Cinnamon – 2 tsp
Baking Soda – 1 1/2 tsp
Bakin Powder – 1 tsp
Salt – 1 tsp
Method:
1. Preheat oven to 350F.
2. Grease and flour 2 round cake pans.
3. Combine zucchini, walnuts and coconut.
4. Set aside.
5. Beat together eggs, oil and vanilla in large bowl until well blended.
6. Beat in granulated sugar.
7. Gradually add combined dry ingredients, beating well after each addition.
8. Stir in the zucchini mixture.
9. Pour evenly into prepared pans.
10. Bake for 35 to 40 minutes or until wooden pick inserted in the center comes out clean.
11. Cool layers in pans on wire rackss for 10 minutes.
12. Loosen edges and remove to racks to cool completely.
13. Fill and frost with pineapple cream cheese icing.
To Make Pineapple Cream Cheese Icing
1. Beat together 1 package softened cream cheese and half a cup softened margarine in a large bowl until creamy.
2. Add 1 can drained crushed pineapple.
3. Gradually add 4 1/2 cups of sifted powdered sugar, beating until smooth and of spreading
