2 c. sugar
1 1/2 c. oil
4 eggs
2 1/2 c. flour (1 c. whole wheat)
2 tsp. cinnamon
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 c. grated zucchini, firmly packed
1 (8 1/4 oz.) can crushed pineapple, drained
1 1/2 tsp. vanilla
1/2 c. chopped nuts
1/2 c. coconut
Raisins

Blend sugar, oil, eggs. Sift and add flour, cinnamon, baking powder, soda and salt. Add zucchini, crushed pineapple, vanilla, nuts and coconut. Bake 1 hour at 325 degrees.

FROSTING:

1 (3 oz.) pkg. cream cheese
1 c. butter, softened
1 lb. powdered sugar
1 tsp. vanilla
1 c. chopped nuts
1/2 c. coconut

Beat cream cheese and butter until fluffy. Add powdered sugar, vanilla, nuts and coconut. Mix well and frost cake.