Pineapple Coconut Sheet Cake with Rum and Chocolate Glaze
Indulge in the tropical decadence of Pineapple Coconut Sheet Cake with Rum and Chocolate Glaze—a dessert that combines the sweet, sunny flavors of pineapple and coconut with a bold kick of dark rum and a luscious chocolate glaze. This moist and fluffy sheet cake is infused with coconut milk and studded with juicy crushed pineapple, ensuring every bite bursts with tropical charm. The finishing touch is a rich, silky glaze made with unsweetened cocoa, powdered sugar, and a splash of rum, adding a sophisticated depth of flavor. Perfect for parties, potlucks, or a family treat, this easy-to-make sheet cake serves 12 and comes together in under an hour. Serve it as-is or with a dollop of whipped cream for a dessert guaranteed to impress.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1.5 cups Granulated sugar
- 3 large Eggs
- 0.75 cups Coconut milk
- 0.5 cups Vegetable oil
- 1 cups Crushed pineapple (drained)
- 1 cups Sweetened shredded coconut
- 1 teaspoons Vanilla extract
- 0.25 cups Unsweetened cocoa powder
- 1.5 cups Powdered sugar
- 2 tablespoons Dark rum
- 3 tablespoons Unsalted butter (melted)
- 2 tablespoons Milk
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch sheet pan or baking dish.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the granulated sugar and eggs together until light and fluffy, about 2-3 minutes.
Add the coconut milk, vegetable oil, and vanilla extract to the egg mixture, and mix until combined.
Stir in the flour mixture gradually, mixing just until no streaks of flour remain.
Fold in the drained crushed pineapple and sweetened shredded coconut until evenly distributed.
Pour the batter into the prepared sheet pan and spread it evenly with a spatula.
Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool completely in the pan on a wire rack.
To prepare the glaze, sift the cocoa powder and powdered sugar into a medium bowl.
Stir in the melted butter, dark rum, and milk, whisking until a smooth and pourable consistency is achieved. Add more milk if necessary.
Once the cake has completely cooled, pour the chocolate rum glaze over the top and spread it evenly with a spatula.
Allow the glaze to set for 15-20 minutes before slicing and serving.
Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
4958 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.2 g | 243% | |
| Saturated Fat | 68.2 g | 341% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 654 mg | 218% | |
| Sodium | 2539 mg | 110% | |
| Total Carbohydrate | 802.9 g | 292% | |
| Dietary Fiber | 36.8 g | 131% | |
| Total Sugars | 550.9 g | ||
| Protein | 60.9 g | 122% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 289 mg | 22% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 1959 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
