Tommy Bahama’s 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. – 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?