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 9×13-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.
