Pineapple-coconut Sheet Cake With Rum and Chocolate Glaze
- Ready In:
- 50mins
- Ingredients:
- 12
- Yields:
-
20 pieces
ingredients
-
For the cake
- 1⁄2 cup soft butter
- 1 1⁄2 cups granulated sugar
- 4 eggs
- 1 1⁄2 cups all-purpose flour
- 1 teaspoon salt
- 1⁄2 teaspoon baking soda
- 1 cup crushed pineapple, drained
- 1⁄2 cup chopped walnuts
- 1⁄2 cup coconut
-
For the glaze and topping
- 2 cups confectioners' sugar
- rum
- 1⁄2 cup melted chocolate chips
directions
- Cream butter with sugar.
- Blend in eggs. Beat well.
- Add flour, sifted with salt and baking soda.
- Fold in pineapple, nuts, and coconut.
- Spread on greased 10" x 15" x 1" baking pan.
- Bake at 350 degrees F. for 25 to 30 minutes.
- Remove from oven and glaze while hot with confectioners sugar mixed with enough rum to thin to heavy pouring consistency.
- Quickly spread over entire cake.
- When glaze is dry, drizzle the melted chocolate chips over the cake.
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Reviews
-
This cake was quite easy to put together and nice and moist, but I found it very sickly sweet. The rum flavour was so overpowering, you couldn't taste the pinapple, coconut or even the chocolate! For those who like rum, this may not be a bad thing, but if you make this expecting a pineapple/coconut experience you'll be disappointed. My advice is to try another recipie or forget about the icing and chocolate in this one.