Pineapple-coconut Sheet Cake With Rum and Chocolate Glaze

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Total Time
20 mins
30 mins

This sheet cake is good cut into squares or bars. It doesn't rise much but that's not important here. It's the taste that counts.

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  1. Cream butter with sugar.
  2. Blend in eggs. Beat well.
  3. Add flour, sifted with salt and baking soda.
  4. Fold in pineapple, nuts, and coconut.
  5. Spread on greased 10" x 15" x 1" baking pan.
  6. Bake at 350 degrees F. for 25 to 30 minutes.
  7. Remove from oven and glaze while hot with confectioners sugar mixed with enough rum to thin to heavy pouring consistency.
  8. Quickly spread over entire cake.
  9. When glaze is dry, drizzle the melted chocolate chips over the cake.