Tommy Bahama Pina Colada Cake Recipes

Steps:

• Baking Instructions for Cake: 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 for 30 minutes 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 hr. and 5 mins. 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. Instructions for 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. Instructions for Toasted 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. Cake Assembly Instructions: 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.

Steps:

• Preheat oven to 350°. Evenly spread coconut, nuts and pineapple in a greased 13x9-in. baking dish; drizzle rum over top. Sprinkle with cake mix. Drizzle with butter and water, Bake until golden brown and bubbly, about 45-50 minutes. Serve warm with whipped cream and cherries, if desired.

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, combine cake mix, pudding mix, oil, water, eggs and rum; beat on low speed 30 seconds. Beat on medium 2 minutes. Stir in pineapple. Transfer batter to prepared pan. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool in pan 15 minutes before removing to a wire rack., In a small bowl, mix 1 cup confectioners' sugar and pineapple juice; brush over warm cake. Cool cake completely. , In another bowl, mix cream of coconut, rum and remaining confectioners' sugar; drizzle over cake. Sprinkle with coconut.

Steps:

• 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).
• Make Mousse according to the directions.
• Whip the heavy cream, and fold into the mousse.
• Generously brush each layer of the cake with dark rum.
• Spread the mousse mix evenly 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.
• Refrigerate until ready to serve. To serve, cut into 8 pieces and serve at room temperature.