3/4 c. butter
1 c. firmly packed brown sugar
1/4 c. granulated sugar
2 eggs
1 3/4 c. all-purpose flour
2 tsp. baking powder
2 c. shredded unpared sm. zucchini (if lg., pare)
1 c. shredded coconut
1 c. finely chopped nuts

Heat oven to 350 degrees. In medium bowl of electric mixer, beat butter and sugars until light and fluffy; add eggs, one at a time, while continuing to beat. Add vanilla. Stir in flour and baking powder. Stir in zucchini, coconut and nuts. Grease 15x10 inch pan generously and sprinkle with flour. Spread batter evenly in pan and bake 40 minutes. Cool in pan on wire rack.

ALL SPICE FROSTING:

1 1/2 c. confectioners' sugar
2 tbsp. milk
1/4 c. real butter, softened
1 tsp. almond extract
1/2 tsp. allspice
1/4 tsp. ground nutmeg

In small bowl of electric mixer, beat all ingredients until smoothly blended and light. Spread over cooled cake and cut into squares.