What you need.
Unbleached All purpose flour: 1 1/3 cup
Grated Zucchini: 1 ¼ cup
Pineapple: ½ cup (chopped finely, I used fresh one)
Muscovado sugar: ¾ cup ( I used Belington Natural Muscovado sugar)
Eggs: 2 no (Bring to room temperature before mixing)
Grated ginger: 1 teaspoon
Grated orange zest: 1 teaspoon
Orange juice: ½ cup
Pineapple juice: 1 tablespoon
Baking powder: 1 teaspoon
Baking soda: ½ teaspoon
Ground cinnamon: 1 teaspoon
Ground cloves: ¼ teaspoon
Crushed cardamom: 3 no
Almond extract: ¼ teaspoon
Salt: ½ teaspoon
For frosting
Unsalted butter: ½ stick
Cream cheese: 4 oz
Powdered sugar: 1 cup
Maple syrup: 3 tablespoon
Vanilla extract: 1 teaspoon
Heavy cream: ¼ cup (optional, skip this if you want thick frosting)
Coconut: ¼ cup (I used shredded)
Food coloring: 3 drops yellow and 2 drops of red
How I made
Preheat oven 350 degree Fahrenheit. Line the muffin tin with muffin cups or cup cake liner and set aside.
Grate the zucchini using a box grater and chop the pineapple into small pieces and set aside.
Zest the orange and extract the juice from them and set aside. Grate ginger using a micro plane or a zester and set aside.
In a large bowl sift together flour, baking soda, baking powder, ground cardamom, cinnamon, cloves and salt and set aside.
In a bowl mix oil and sugar and beat them until everything gets incorporated well. To this add orange juice, pineapple juice, almond extract and mix again for 30 seconds, to this gradually add one egg at time and combine everything well during each addition.
To this add dry ingredients as two addition, mix well during every addition.
Finally fold in grated zucchini and chopped pineapples gently in to the batter and set aside.
Pour the batter into the prepared muffin tins. Bake for 15 minutes or until skewer comes out clean.
Cool the cake in the pan for 5 minutes and remove it and cool in the wire rack for another 1 hour.
To make frosting, bring butter and cream cheese into room temperature and beat well with powdered sugar and maple syrup, heavy cream and vanilla extract until the mixture becomes smooth and shiny. Add food coloring if using at this time. Gently fold in desiccated coconut and mix everything.
Once the cake is completely cooled spread the frosting over the cake and decorate with shredded coconut.
Enjoy!