Get a Taste of Paradise with this Pina Colada Cake Recipe

Taste paradise with Tommy Bahamas Pina Colada cake.Tommy Bahama's Pina Colada Cake is a light butter cake filled and iced with white chocolate mousse and layered with fresh pineapple, covered in lightly toasted sweetened coconut and finished with the perfect amount of Myer’s Dark Rum. I have had slices of this cake in the Tommy Bahama restaurant in Sarasota, Florida, and it is delicious.

Tommy Bahama Pina Colada Cake Recipe:

Pina Colada Cake Recipe (Straight from the Tommy's Website)
1 box Pillsbury Deluxe White Cake Mix
1 box Swiss Chalet White Chocolate Mousse

(or DIY Chocolate Mousse Recipe)
1 Quart Heavy Cream
½ Cup Tommy Bahama Golden SunTMRum
8 oz Crushed Pineapple-drained
½ Cup Toasted Coconut

Bake cake as directed in 2 - 9" x 12" rounds. Cool. Slice off rounded top level with baking pan and cut each cake into 2 layers (4 cake layers in total). Make Mousse according to the directions. After the mousse mixture is complete, slowly add heavy cream. Increase speed until mousse and heavy cream are incorporated. Continue whipping until stiff. Assembly: Generously brush each layer of the cake with Tommy Bahama Golden SunTM Rum. Spread the mousse mix evenly ¼" thick on the first layer. Sprinkle with some of the pineapple. 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. Coat the sides and top with the mousse mix. Sprinkle toasted coconut over the finished cake.

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