Peccachini Cake

[Guest guest]

I made up this recipe after perfecting my old zuchinni bread recipe

and thinking how good it would be to add a frosting something like

you would put on an Italian cream cake. I was very pleased that the

result of this new recipe turned out so well with the pleasant

texture combining the moisture of the zuchinni and pineapple with

the chopped pecans. The frosting gives a good balance because of the

use of cream cheese and the garnish of toasted coconut. Not only

does it taste fantastic, but this cake is a beautiful addition to

any picnic or family reunion.

 

3 eggs

2 cups sugar

1 cup vegetable oil

2 cups zuchinni, peeled and shredded

1 tablespoon vanilla

3 cups all purpose flour

1 teaspoon salt

1/4 teaspoon baking powder

1 tablespoon cinnamon

1 teaspoon baking soda

8 oz. crushed pineapple, drained

1 cup chopped pecans

 

8 oz. cream cheese

1 stick butter

1 pound powdered sugar

1 teaspoon vanilla

1/2 cup chopped pecans

toasted coconut for garnish

 

Beat eggs until foamy. Add sugar, oil, zucchini and vanilla; mix

well. Add mixture of flour, salt, baking powder, cinnamon, baking

soda; mix just until moistened. Stir in pecans and crushed

pineapple. Divide into greased and floured 2 (9 inch) round cake

pans. Bake at 325 degrees for 1 hour or until cakes test done.

 

In large mixing bowl, beat cream cheese and butter until fluffy. Add

vanilla. Gradually add confectioners' sugar and beat on high until

fluffy. Fold in chopped pecans. Spread between layers and on top and

sides of cake. Garnish with toasted coconut on sides and top if

desired. Enjoy! Serves 12.

 

 

Lori H.

[Guest guest]

Thanks Lori - I can actually make zucchini bread - so this will be a nice addition to the bread.

 

DonnaLori <diznygrl wrote:

I made up this recipe after perfecting my old zuchinni bread recipe and thinking how good it would be to add a frosting something like you would put on an Italian cream cake. I was very pleased that the result of this new recipe turned out so well with the pleasant texture combining the moisture of the zuchinni and pineapple with the chopped pecans. The frosting gives a good balance because of the use of cream cheese and the garnish of toasted coconut. Not only does it taste fantastic, but this cake is a beautiful addition to any picnic or family reunion. 3 eggs2 cups sugar1 cup vegetable oil2 cups zuchinni, peeled and shredded1 tablespoon vanilla3 cups all purpose flour1 teaspoon salt1/4 teaspoon baking powder1 tablespoon cinnamon1 teaspoon baking soda8 oz. crushed pineapple, drained1 cup

chopped pecans8 oz. cream cheese1 stick butter1 pound powdered sugar1 teaspoon vanilla1/2 cup chopped pecanstoasted coconut for garnishBeat eggs until foamy. Add sugar, oil, zucchini and vanilla; mix well. Add mixture of flour, salt, baking powder, cinnamon, baking soda; mix just until moistened. Stir in pecans and crushed pineapple. Divide into greased and floured 2 (9 inch) round cake pans. Bake at 325 degrees for 1 hour or until cakes test done. In large mixing bowl, beat cream cheese and butter until fluffy. Add vanilla. Gradually add confectioners' sugar and beat on high until fluffy. Fold in chopped pecans. Spread between layers and on top and sides of cake. Garnish with toasted coconut on sides and top if desired. Enjoy! Serves 12.Lori H.

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