Pineapple Zucchini Sheet Cake with Cream Cheese Frosting

INGREDIENTS

1 1/2 cups

all-purpose flour

1 1/4 cups

granulated sugar

1/2 cup

sweetened flaked coconut

2 tsp

baking soda

2 tsp

ground cinnamon

1 tsp

salt

freshly grated nutmeg to taste, optional

1 pinch

ginger, optional

3 tbsp

vegetable oil

large eggs

1 tsp

vanilla

2 cups

grated unpeeled zucchini (remove seeds if the zucchini is large)

1 20 ounce can

crushed pineapple in juice, drained (reserve juice in case you need it for the cake batter or frosting)

8 oz

cream cheese

2 tbsp

butter, softened

2 cups

powdered sugar

2 tsp

vanilla extract

splash of milk or pineapple juice, if necessary