Tommy Bahama Pina Colada Cake
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@scff.com) 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
8 serv.Step-by-step instructions
- 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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