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Chocolate Zucchini Cake With Pineapple Frosting And Coconut

It's zucchini time and i can't cook it fast enough. I have so much of it in my garden this year. This tropical chocolate cake has a hint of cinnamon, dried cherries but you can use raisins and my zucchini, pineapple, ginger jam recipe #95600 in the frosting but you can use any pineapple jam.

Steps

Sift by hand or mix all dry ingredients in a food processor with metal blade set aside.
In the food processor add butter , oil and sugar mix till creamy add eggs then vanilla through feed tube while machine is running.
Add zucchini then flour mixture.
Add cherries and pulse to mix inches bake in a geased and floured bundt pan at 350 degrees for 50-60 minutes.
When toothpick inserted into cake cames out clean.
In the food processor mix cheese and jam spread on cooled cake.
Press coconut into frosting of cake.

Ingredients

all-purpose flour, cocoa, cinnamon, baking powder, baking soda, salt, zucchini, unsalted butter, vegetable oil, sugar, eggs, vanilla, dried tart cherry, cream cheese, pineapple preserves, coconut