About
Yes indeed, you can't beat this Can't-Beat Sheet Cake! It's just not possible! It's an even more summery take on the classic zucchini cake, meaning that each bite is extra tender; the difference is the addition of tropically sweet pineapple, which makes this treat a real summer sensation! A little sweet coconut mixed in and a luxurious frosting draped over top helps Can't-Beat Sheet Cake become an unstoppably delicious dessert! Hooray!
Ingredients
- For the cake:
- 1 cup all-purpose flour, measured and leveled
- 1/2 cup whole wheat pastry flour or white flour, measured and leveled
- 1 1/4 cups granulated sugar
- 1/2 cup sweetened flaked coconut
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg, freshly grated, plus more, to taste, if desired
- ginger, optional, to taste
- 3 tablespoons canola oil
- 2 whole large eggs
- 1 teaspoon vanilla
- 2 cups zucchini, unpeeled and grated, dried slightly
- 1 (20-ounce) can crushed pineapple in juice, drained (with juices reserved)
- For the frosting:
- 2 tablespoons butter, softened
- 1 (8-ounce) package low-fat cream cheese, softened, can substitute full-fat
- 2 cups powdered sugar, or to taste
- 2 teaspoons vanilla extract
- walnuts or peanuts, optional, chopped
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Coat a 9x13-inch baking pan with cooking spray.
Step 3 -Combine the all-purpose flour, the pastry flour, the granulated sugar, the coconut, the baking soda, the salt, the cinnamon, the nutmeg, and the ginger in a large bowl and whisk together.
Step 4 -Combine the oil, the eggs, and 1 teaspoon of the vanilla and stir well.
Step 5 -Stir the egg mixture, the zucchini, and the crushed pineapple into the flour mixture just until the batter comes together. If the batter feels too stiff or dry, add a splash of the reserved pineapple juice to help moisten it.
Step 6 -Spoon the batter into the prepared baking pan.
Step 7 -Bake until a cake tester inserted into the center comes out with just a few moist crumbs clinging to it and the cake starts pulling away from the sides of the pan, about 33-35 minutes.
Step 8 -Cool the cake completely on a wire rack.
Step 9 -Combine the butter and the cream cheese in a large bowl.
Step 10 -Beat the cream cheese and the butter together with an electric mixer on medium speed until smooth.
Step 11 -Beat in the powdered sugar and the remaining vanilla just until smooth.
Step 12 -If the frosting is too thick, add a splash of the reserved pineapple juice.
Step 13 -Spread the frosting over the cooled cake.
Step 14 -Topped with the chopped nuts and serve.
