Pineapple Coconut Cake

3/4 c. pure or light olive oil
2 t. lemon zest
1 c. granulated sugar
2 large eggs
1 large egg white
1 t. pure vanilla extract
3/4 c. pineapple juice
1/2 c. coconut
2 c. flour
3 t. baking powder
1 t. salt

Pineapple Frosting:
1/4 c. pure or light olive oil
3 c. powdered sugar
1 t. pure vanilla extract
1/3 c. pineapple juice

Preheat oven to 350 degrees. Coat one 9 x 9 pan with olive oil cooking spray. In a mixer bowl, add olive oil, lemon zest, sugar, eggs and egg white. Beat on medium speed for 1 minute. Add vanilla, pineapple juice and coconut, mix until well-blended. Add flour, baking powder and salt. Blend until just mixed.
Pour into prepared pan. Bake 35-40 minutes or until top turns brown and a knife inserted into center comes out clean. Cool completely and frost.

To make frosting, combine ingredients in a mixer bowl and blend until smooth. Frost cake.

"Olive Oil Desserts," by Micki Sannar


Janice R.