Tommy Bahama Pina Colada Cake |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I found this recipe while I was looking for the Tommy Bahama Fish Taco recipe and thought it sounded fantastic. I found a recipe for white chocolate mousse and prepared it separately, but you can order the swiss white chocolate mousse like they actually use at the Tommy Bahama restaurant (Order Item #90026 at (1-800-34-Swiss) or order ) The amount of white chocolate mousse is approximate. I actually like the cake better on the second day, so I recommend making it and allowing it to sit in the refrigerator overnight before serving if you can! Ingredients:
18 1/4 ounces white cake mix, pillsbury deluxe |
2 cups white chocolate mousse mix, prepared |
1 quart heavy cream |
1/4 cup dark rum |
8 ounces crushed pineapple, drained |
3/4 cup toasted coconut |
Directions:
1. Bake cake as directed in 2 – 8 ″ rounds. Cool. Slice off rounded top level with baking pan and cut each cake into 2 layers (4 cake layers in total).
2. Make Mousse according to the directions.
3. Whip the heavy cream, and fold into the mousse.
4. Generously brush each layer of the cake with dark rum.
5. Spread the mousse mix evenly thick on the first layer. Sprinkle with some of the pineapple.
6. Top with next cake layer and again, spread with mousse then pineapple. Continue with each layer. The layers of the cake and mousse should be the same height.
7. Coat the sides and top with the mousse mix.
8. Sprinkle toasted coconut over the finished cake.
9. Refrigerate until ready to serve. To serve, cut into 8 pieces and serve at room temperature.
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