Tommy Bahama’s Pina Colada Cake

Tommy Bahamas Pina Colada Cake

Tommy Bahama’s Pina Colada Cake

Straight from the islands, if you love Pina Coladas and you love cake, you’ll love this recipe.

Tommy Bahama’s Pina Colada Cake – Straight from the islands, if you love Pina Coladas and you love cake, you’ll love this recipe. – Cake Ingredients:: Pillsbury White Cake Mix, Water, Eggs, Canola Oil, Piña Colada White Chocolate Mousse ((see recipe)), Toasted Coconut ((see recipe)), Crushed Pineapple Tidbits, Myers Dark Rum ((in a spray bottle) (see assembly instructions below)), Piña Colada White Chocolate Mousse Ingredients: Swiss Chalet White Chocolate Mousse ((1 can)), Heavy Whipping Cream, Toasted Coconut Ingredients:: Shredded Coconut, Pour half of the water into a mixing bowl
; Add eggs and oil; Add the cake mix and whip for 2 minutes; Scrape down the sides using a rubber spatula; While mixing, add the other half of the water gradually over 1 minute; Again, scrape down the sides using a rubber spatula; Mix with a hand mixer or kitchen mixer at medium speed; Pre-grease a 10″ x 3″ cake pan with butter or nonstick spray and add the batter to the pan; Bake the cake in a convection oven that’s been pre-heated to 300° F, on a low fan setting, for 1 hour and 5 minutes; When the timer goes off, place a toothpick in the middle of cake; if it comes out clean, the cake is done; Allow it to cool completely in the pan; Make the Piña Colada White Chocolate Mousse: Slowly add the cream to the chocolate mousse in a mixer
; While adding, increase speed until all the cream is incorporated; Continue whipping until stiff peaks form. Use immediately; Toast the Coconut: Pre-heat oven to 350° F.
; Place coconut on a parchment-lined baking sheet and spread out evenly, making sure not to pile the coconut too high; Place tray in oven and toast coconut until it is a light-to-medium brown; Rotate tray every few minutes to ensure even cooking; Assemble the Cake: Cut off the very top of cake to make it completely level.; Slice the cake into 4 equal layers, each 1/2″ wide.; Cut away all brown edges on the top, sides and bottom.; Completely spray the top side of the first (or bottom) layer with Myers Rum.; Evenly spread 8 oz. of chocolate mousse over the layer. (The mousse should be smooth.); Evenly spread 8 oz. of crushed pineapple over the mousse.; Place the next, "plain" layer on top of the layer with mousse and pineapple.; Start building the cake by repeating steps 3-6 with the remaining layers. Do not, however, add crushed pineapple to the last (or top) layer; apply only the sprayed rum.; Frost the top and sides with 16 oz. of mousse. Cover the cake completely.; Coat the top and sides with toasted coconut, leaving no bare spots.; Slice cake into 8 equal pieces for serving.; – Have you ever had a better tasting piece of cake?
Tommy Bahamas Pina Colada Cake
Tommy Bahama's Pina Colada Cake
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Votes: 5
Rating: 5
You:
Rate this recipe!
Straight from the islands, if you love Pina Coladas and you love cake, you'll love this recipe.
Servings Prep Time
8 Servings 45 Minutes
Cook Time Passive Time
75 Minutes 15 Minutes
Servings Prep Time
8 Servings 45 Minutes
Cook Time Passive Time
75 Minutes 15 Minutes
Tommy Bahamas Pina Colada Cake
Tommy Bahama's Pina Colada Cake
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 5
Rating: 5
You:
Rate this recipe!
Straight from the islands, if you love Pina Coladas and you love cake, you'll love this recipe.
Servings Prep Time
8 Servings 45 Minutes
Cook Time Passive Time
75 Minutes 15 Minutes
Servings Prep Time
8 Servings 45 Minutes
Cook Time Passive Time
75 Minutes 15 Minutes
Ingredients
Cake Ingredients:
Piña Colada White Chocolate Mousse Ingredients
Toasted Coconut Ingredients:
Servings: Servings
Instructions
  1. Pour half of the water into a mixing bowl
  2. Add eggs and oil
  3. Add the cake mix and whip for 2 minutes
  4. Scrape down the sides using a rubber spatula
  5. While mixing, add the other half of the water gradually over 1 minute
  6. Again, scrape down the sides using a rubber spatula
  7. Mix with a hand mixer or kitchen mixer at medium speed
  8. Pre-grease a 10″ x 3″ cake pan with butter or nonstick spray and add the batter to the pan
  9. Bake the cake in a convection oven that’s been pre-heated to 300° F, on a low fan setting, for 1 hour and 5 minutes
  10. When the timer goes off, place a toothpick in the middle of cake; if it comes out clean, the cake is done
  11. Allow it to cool completely in the pan
Make the Piña Colada White Chocolate Mousse
  1. Slowly add the cream to the chocolate mousse in a mixer
  2. While adding, increase speed until all the cream is incorporated
  3. Continue whipping until stiff peaks form. Use immediately
Toast the Coconut
  1. Pre-heat oven to 350° F.
  2. Place coconut on a parchment-lined baking sheet and spread out evenly, making sure not to pile the coconut too high
  3. Place tray in oven and toast coconut until it is a light-to-medium brown
  4. Rotate tray every few minutes to ensure even cooking
Assemble the Cake
  1. Cut off the very top of cake to make it completely level.
  2. Slice the cake into 4 equal layers, each 1/2″ wide.
  3. Cut away all brown edges on the top, sides and bottom.
  4. Completely spray the top side of the first (or bottom) layer with Myers Rum.
  5. Evenly spread 8 oz. of chocolate mousse over the layer. (The mousse should be smooth.)
  6. Evenly spread 8 oz. of crushed pineapple over the mousse.
  7. Place the next, "plain" layer on top of the layer with mousse and pineapple.
  8. Start building the cake by repeating steps 3-6 with the remaining layers. Do not, however, add crushed pineapple to the last (or top) layer; apply only the sprayed rum.
  9. Frost the top and sides with 16 oz. of mousse. Cover the cake completely.
  10. Coat the top and sides with toasted coconut, leaving no bare spots.
  11. Slice cake into 8 equal pieces for serving.
    Tommy Bahamas Pina Colada Cake
Cook's Notes

Have you ever had a better tasting piece of cake?

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