butter-flavored cooking spray
2 cups whole wheat flour
3/4 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 1/2 cups brown sugar
1/2 cup fat-free egg substitute
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
1 cup plain, nonfat yogurt
4 cups grated zucchini
10 ounces chopped dates
1/4 cup sweetened, flaked coconut

1  1 (8-ounce) container non-fat sour cream
2 cups powdered sugar
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon

Preheat oven to 325 degrees. Spray a 13x9-inch pan with cooking spray and wipe with a paper towel to spread evenly and absorb the excess.

Combine the flours, baking powder, baking soda, cinnamon, and salt in a medium bowl. In a large bowl, combine the sugar, egg substitute, extracts, and yogurt. Add the dry to the wet and mix well. Stir in the zucchini, coconut and dates. Pour into the pan and bake for 1 hour. Allow the cake to cool. Combine all icing ingredients and spread over cake.