Pineapple Zucchini Sheet Cake with Cream Cheese Frosting

I found this recipe at The Pioneer Woman. It is so good! The zucchini makes the cake so moist. So when you have zucchini come out your ears from your garden this summer, make this cake!

Pineapple Zucchini Sheet Cake with Cream Cheese Frosting

Cake:
1 cup flour
1/2 cup whole wheat pastry flour (or white flour)
1 1/4 cups sugar
1/2 cup sweetened coconut flakes
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/4 to 1/2 teaspoon nutmeg, to taste (optional)
1/16 teaspoon (pinch) ginger (optional)
3 Tablespoons canola oil
2 large eggs
1 teaspoon vanilla
2 cups grated zucchini
1 (20 ounce) can crushed pineapple in juice, drained (save juice for frosting)

Frosting:
2 Tablespoons butter, softened
8 ounces cream cheese
2 cups powdered sugar
2 teaspoons vanilla
milk or pineapple juice to thin
chopped pecans or walnuts (optional)

Combine sugar, flour, coconut, baking soda, salt and spices. Stir well.
Combine oil, eggs and vanilla. Stir well.
Stir egg mixture, grated zucchini and pineapple into flour mixture. Batter will be stiff and dry, but keep folding it and it will all come together. If it seems too dry, add just a splash of pineapple juice.
Spoon batter into 9x13 greased baking dish. Bake 33 to 35 minutes at 350 degrees. Cool on wire rack.
Combine frosting ingredients. Frost cooled cake.

Enjoy!