Tropical Sheet Cake with Rum Butter Sauce
Prep time
Cook time
Total time
Serves: 8-10
  • ½ cup sweetened shredded coconut
  • 2 cups all-purpose flour
  • 1 cup sugar
  • ½ cup packed brown sugar
  • ½ tsp salt
  • 2 tsp baking soda
  • 1-1/2 cans (14oz. each) crushed pineapple with juice
  • ⅓ cup canola oil
  • 2 eggs, lightly beaten
  • 1 tsp vanilla
  • ½ cup chopped pecans
  • confectioner’s sugar for garnish
Rum Butter Sauce (optional)
  • 1 cup unsalted butter
  • 1 cup brown sugar
  • ¼ tsp salt
  • ¼ cup spiced rum
  • 1 Tbsp vanilla
  • 2 Tbsp powdered sugar
  1. Preheat oven to 350ºF. Spray a 9”x13” baking dish with nonstick spray.
  2. Spread coconut out on a parchment-lined baking sheet. Toast in prepared oven about 6-8 minutes, stirring occasionally, until brown. Set aside to cool completely.
  3. In a large bowl whisk together flour, sugars, salt and baking soda. Add pineapple and its juice, oil, eggs and vanilla; stirring to combine (do not over mix). Fold in pecans and toasted coconut.
  4. Pour batter into prepared pan and bake for 35-45 minutes, until a toothpick inserted into the centre comes out clean. Serve sprinkled with confectioner’s sugar and a drizzle of Rum Butter Sauce, if using.
  1. In a heavy-bottom pan melt butter over medium-low heat.
  2. Add sugar and salt, cook stirring constantly for 6 minutes until sugar is dissolved and mixture is smooth.
  3. Remove from heat and stir in rum, vanilla and powdered sugar.
Recipe by Eat In Eat Out at