Pineapple Zucchini Cake with Cream Cheese Frosting

I got this recipe off of Pioneer Woman's site. It is the most delicious, moist, heavenly tasting cake ever!!!! -Kristin

1 c. all-purpose flour

1/2 c. whole wheat flour (you can use all white flour)
1 1/4 c. sugar

1/2 c. shredded coconut

2 t. baking soda

1 t. salt

2 t. ground cinnamon

1/4 t. ground nutmeg

1/8 t. ground ginger

3 T. canola oil

2 eggs

1 (20 oz) can crushed pineapple, drained reserving juice

2 c. grated zucchini

2 T. softened butter

8 oz. package softened cream cheese

2 c. powdered sugar

2 t. vanilla

chopped pecans, optional

• Preheat oven to 350 and grease a 9 x 13 pan; set aside.
• Combine all the dry ingredients; set aside.
• In a bowl combine the remaining ingredients in the first column and then add to the dry ingredients. Mix well. If the batter is too thick add a little bit of the reserved pineapple juice.
• Spread into baking dish and bake for 33-38 minutes until done.
• Beat the frosting ingredients adding a bit of the reserved pineapple juice if needed.
• Spread frosting on completely cooled cake.
• Sprinkle with chopped pecans if desired.