Pineapple Zucchini Cake with Cream Cheese Frosting

INGREDIENTS

For the Cake

1 cup

all purpose flour

1/2 cup

whole wheat pastry flour (all purpose flour works too)

1 1/4 cups

granulated sugar

1/2 cup

sweetened flaked coconut

2 tsp

baking soda

1 tsp

salt

2 tsp

ground cinnamon

freshly grated nutmeg, to taste (1/4 to 1/2 tsp?), optional

1 pinch

ginger (about 1/16 tsp or so), optional

3 tbsp

canola oil

whole large eggs

1 tsp

vanilla

2 cups

grated (unpeeled) zucchini (*see note)

1 20 ounce can

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

For the Frosting

2 tbsp

butter, softened

8 oz

low-fat cream cheese, softened (can Use full-fat cream cheese)

2 cups

powdered sugar, approx.

2 tsp

vanilla extract

splash of milk or pineapple juice, If necessary

chopped walnuts or pecans (optional)