Ingredients:
For the cake:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
- 2 tsp vanilla extract
- 1 egg
- 1.5 cups grated zucchini
- 1 cup pineapple, diced into small pieced
- 1/3 cup unsweetened, shredded coconut
- 1/3 cup chocolate chips
- 1/3 cup milk
- 1 tbsp coconut oil
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 3 tbsp cocoa powder
- 1/4 tsp salt
- 2 tsp vanilla extract
Instructions:
1. Preheat the oven to 350.
2. In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In the stand of your mixer, mix the sugar, melted butter, and vanilla. Add in the egg, followed by the zucchini, pineapple, and coconut. Add the about 1/2 of the dry ingredients, slowly, allowing to mix until well incorporated. Then add the chocolate chips and remaining dry ingredients. Add milk and mix until just combined.
4. Meanwhile, put the cast iron skillet into the oven, once preheated, and let it heat up for about 10 minutes. Carefully remove the hot skillet from the oven and add the coconut oil, using a pastry brush to be sure the bottom and sides are well coated.
5. Pour the batter into the hot skillet and bake for 35-45 minutes, or until the center is set and the edges are golden brown. Be sure to cool completely before frosting.
6. To make the frosting, mix all ingredients with a stand mixer until the mixture is creamy. To adjust the consistency, add 1tsp of milk (if frosting is too thick) or 1 tbsp powdered sugar (if frosting is too thin)
