Monday, June 18, 2012

Tommy Bahama's Pina Colada Cake as slightly modified by me...

PIÑA COLADA CAKE Tommy Bahama style but modified by Christina...

Serves 8

1 box Pillsbury® white cake mix prepared as directed on the box (I use my home made white cake recipe or sponge cake recipe if I don’t have the mix)

3 1/4 lbs. Piña Colada White Chocolate Mousse (see recipe below for the one with Mousse in the can or check out my recipe for White Chocolate Mousse at the end)

24 oz. Toasted Coconut (see recipe below)
24 oz. crushed pineapple tidbits
Myers Dark Rum in a spray bottle or brush on (see assembly instructions below)

Baking Instructions:

1.     Prepare cake mix  and bake as directed in  a 10" x 3" cake pan with butter or nonstick spray or in two round cake pans.

2.     Allow it to cool completely in the pan.

Piña Colada White Chocolate Mousse
16 oz. (1 can) Swiss Chalet white chocolate mousse
2 qt. heavy whipping cream


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.

Toasted Coconut
24 oz. shredded 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. Rotate tray every few minutes to ensure even cooking. WATCH OUT IT HAPPENS VERY FAST !

Cake Assembly Instructions:

1.     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. I  LEAVE THE SIDES ON, IT IS EASIER TO SPREAD THE MOUSSE.

2.     Completely spray the top side of the first (or bottom) layer with dark Rum.

3.     Evenly spread  chocolate mousse over the layer so that the cake and the mousse are equal in depth. (The mousse should be smooth.)

4.     Evenly spread a portion of the of crushed pineapple over the mousse so that each layer will get some and reserve a little for the top centre as a decoration if you want.

5.     Place the next, "plain" layer on top of the layer with mousse and pineapple.

6.     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.

7.     Frost the top and sides with remaining mousse. Cover the cake completely.

8.     Coat the top and sides with toasted coconut, leaving no bare spots.

9.     Slice cake into 8 equal pieces for serving.



2      cups white chocolate chipsshopping list

4     cups of whipping cream (divided in 1/2 and 3 1/2 cups) shopping list


1.     microwave chocolate and 1/4 cup of the cream in a large microwaveable bowl on high for 2 minutes or until the chocolate is almost melted, stirring after 1 minute. Stir until chocolate is completely melted.

2.     Cool 20 minutes or until at room temperature, stirring occasionally.

3.     Beat remaining cream in chilled medium bowl with electric mixer on medium speed until soft peaks form (do not over beat). Add half of the whipped cream to the white chocolate mixture, stir with wire whisk until well blended. Gently stir in remaining whipped cream.

4.     Refrigerate 2 hours or until ready to use.

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