Best 2 Tommy Bahama Pina Colada Cake Recipes
"Tommy Bahama Pina Colada Cake" is a tropical paradise captured in a culinary masterpiece. A symphony of flavors and textures, this cake wows with every bite. Its moist, pineapple cake layers are infused with coconut and crowned with a luscious pina colada frosting. Prepare to be transported to a beachside reverie as you indulge in this delightful creation. Garnished with toasted coconut flakes and a maraschino cherry, this cake is a feast for both the eyes and the palate. The combination of pineapple, coconut, and rum flavors conjures up images of swaying palm trees, crystal-clear waters, and the sweet melodies of a steel drum band.
Here are our top 2 tried and tested recipes!
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 [email protected]) 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!
Provided by Cook4_6
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 6
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.
TOMMY BAHAMA'S PINA COLADA CAKE RECIPE - (4/5)
Provided by MJH
Number Of Ingredients 14
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.
Tips:
- Use fresh pineapple. Fresh pineapple has a much better flavor than canned pineapple. If you can't find fresh pineapple, you can use frozen pineapple, but be sure to thaw it completely before using it.
- Use a good quality rum. The rum is one of the main flavors in this cake, so it's important to use a good quality rum. A light rum or a dark rum can be used, depending on your preference.
- Don't overmix the batter. Overmixing the batter will make the cake tough. Mix the batter just until the ingredients are combined.
- Bake the cake at the right temperature. The cake should be baked at a moderate temperature, around 350 degrees Fahrenheit. This will help to prevent the cake from drying out.
- Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.
Conclusion:
Tommy Bahama Pina Colada Cake is a delicious and refreshing cake that is perfect for any occasion. It's easy to make and can be made ahead of time. The cake is moist and flavorful, with a sweet and tangy pineapple filling. The frosting is light and fluffy, with a hint of coconut. This cake is sure to be a hit at your next party or gathering.
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