Pineapple Zucchini Cake

1 1/2 c. flour
1 1/4 c. sugar
1/2 c. coconut
2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1/2 tsp. nutmeg
1 dash of ginger
3 Tbl. canola oil
2 eggs
1 tsp. vanilla
2 c. grated zucchini
1 (20 oz.) can crushed pineapple (reserve juice for frosting)

Frosting
2 Tbl. butter, softened
8 oz. cream cheese, softened
2 c. powdered sugar
2 tsp. pineapple juice
chopped walnuts

Combine flour, sugar, coconut, baking soda, salt, and spices in a large bowl, stir well with a whisk. Combine oil, eggs, and vainilla; stir well. Stir egg mixture, grated zucchini, and pineapple into flour mixture. Pour into a greased 9x13 pan and bake at 350 degrees for about 35 minutes. To prepare frosting, combine butter and cream cheese in a large bowl. Beat with a mixer until smooth. Add in powdered sugar and pineapple juice; beat until smooth. Spread frosting over cake and garnish with walnuts.

(Carrots can be substitued for zucchini for carrot cake.)