Decadent Zucchini Cake Recipe with Pineapple, Walnuts & Coconut topped with an Amazing Cream Cheese Frosting!

Locally grown zucchini, fresh garden carrots, pineapple, walnuts and coconut are just a few of the yummy ingredients that make up this decadent cake. It’s moist and flavorful with the perfect amount of sweetness. It’s then topped with an amazing pineapple cream cheese frosting. A taste bud pleaser for sure.

This tried and true recipe is one that will have your family and friends coming back for more every single time. Be sure to bookmark this one. Its a keeper!

The inspiration for this cake began when I was gifted quite possibly the largest zucchini I ever saw. Impressive to say the least. Zucchini is so good for you too. One whole zucchini only has about 25 calories, a great source of protein, vitamin A, thiamin and more.

Zucchini helps with weight loss, improves eye sight, lowers blood pressure, lowers cholesterol and much more! Just look at the size of this one below:

It’s huge!

I really do have the best friends! Searching cookbooks and the wonderful web I found a few recipes, took notes and created my very own. This tried and true recipe is so good in fact I made 2 in the same week!

The first was a trial. It turned out amazing so, I decided that I would do a video tutorial to share with you so that you can create this wonderful zucchini cake for yourself. Just Watch:

The first thing you want to do to make this recipe, as with all recipes, is to gather and measure all your ingredients; This way when you start you can be sure you have all your yummy ingredients on hand.

There’s nothing worse than getting half way through a recipe and then realizing you’re missing a key ingredient!

Lets start with the zucchini. Most times zucchini only need to be washed. In my case my zucchini was quite large so I had to remove my seeds. You should do the same if you have an over sized zucchini.

Once washed then cored and deseeded, I grated it on the small side of the cheese grater. As I was grating; I placed the zucchini in a large colander that was placed on top of a large bowl. I had no idea how much water one on these big boys can hold!

Once I had it all grated I simply measured 2 cups and squeezed out the excess water by hand. You can use the same side of the grater for your carrot. I just used one I pulled straight from the garden. Its was a great carrot and a fine size pictured below.

I love eating from my garden!

Once your ingredients are measured you can begin to make this amazing cake. If you like carrot cake you’ll be sure to love this recipe its even better! To make this cake you will need the following:


  • 4 eggs
  • 1 & 3/4 cup of sugar
  • 1 cup vegetable oil
  • 2 & 1/4 cup flour
  • 1 & 1/2 teaspoon cinnamon
  • 1/2 tsp. fresh ground nutmeg
  • 1 & 3/4 tsp. of baking powder
  • 1 teaspoon baking soda
  • An 18 ounce can of crushed pineapple drained reserve juice for frosting
  • 1 cup of chopped walnuts or pecans
  • 2 cups of grated zucchini
  • 2 teaspoons of vanilla
  • 1/2 cup of coconut
  • 1/2 cup of currents or raisins
  • one medium size carrot grated

For the frosting

  • 1 Block of cream cheese
  • 1/2 cup real butter softened
  • 1 tsp. vanilla
  • a splash of the reserved pineapple juice
  • 1 & 1/2 tsp. lemon juice
  • 1.2 tsp. salt
  • 4.5-5 cups confectioners or icing sugar
  • optional garnish: after cake is frosted sprinkle toasted coconut over top. To toast coconut, Simply heat coconut over medium heat in a non stick sauce pan stirring frequently until golden brown.

How to make this divine cake:

Preheat oven to 350 degrees, then, grease and flour a 9×13 spring form pan. Set aside

Sift dry ingredients: flour, cinnamon, nutmeg, baking soda and baking powder together in a medium size bowl. I always use fresh ground nutmeg; the taste and fragrance is way superior than any pre-ground nutmeg I have ever tried.

Its also relatively cheap at the Bulk Barn. A must try!

In another large bowl, add eggs along with the sugar and beat for a few minutes using either a hand or stand mixer. Slowly drizzle in your vegetable oil then, add your sifted ingredients to this mixture.

Next, stir in with a spatula type spoon, crushed pineapple, coconut, raisins, zucchini, carrot, nuts and vanilla. Be careful not to over mix, you just want to combine.

Place into a 9 x 13 greased and floured spring form pan and bake for 80 minutes at 350° or until a toothpick inserted into the center comes out clean.

Remove from oven, place on cooling rack and let cool for 10 minutes before removing from pan.

Once your cake is completely cooled and cold to the touch, you can make your pineapple cream cheese frosting!

Pineapple cream cheese frosting:

Cream butter and cream cheese together with a hand or stand mixer. Mix for a few minutes until well combined and fluffy.

Add about 2 cups of the icing sugar then, a splash of reserved pineapple juice. Add a bit more sugar then the vanilla, salt and lemon juice.

Add more icing sugar until you get a nice consistency for spreading. Enjoy!

I topped mine with toasted coconut

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Here’s a link for the whole nutmeg. It truly makes a difference enjoy!

Categories Blog, Cakes & Cheesecakes, Julie’s FavoritesTags , , , , , , ,

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