Best 2 Tommy Bahamas Pina Colada Cake Recipes
If you're looking for a tropical twist on a classic cake, look no further than the Tommy Bahamas Pina Colada Cake. This moist and flavorful cake combines the flavors of pineapple, coconut, and rum in a delightful dessert. The cake itself is made with a white cake mix and pineapple chunks, while the frosting is a combination of cream cheese, sour cream, whipped cream, and coconut extract. The cake is then topped with crushed pineapple and a maraschino cherry for a festive presentation. This cake is perfect for any occasion, from a summer party to a beach-themed celebration.
Here are our top 2 tried and tested recipes!
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.
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.
Tips
- For a richer flavor, use dark rum instead of light rum. - To make the cake more moist, add 1/2 cup of sour cream or plain yogurt to the batter. - For a sweeter cake, add 1/2 cup of granulated sugar to the batter. - For a more tropical flavor, add 1/2 cup of chopped pineapple to the batter. - For a more nutty flavor, add 1/2 cup of chopped macadamia nuts to the batter. - For a more coconutty flavor, use coconut milk instead of regular milk in the cake batter. - To make a glaze for the cake, mix 1 cup of powdered sugar with 2 tablespoons of rum and 1 tablespoon of milk. - For a more colorful cake, decorate it with pineapple slices, cherries, or chopped nuts.Conclusion
The Tommy Bahama Pina Colada Cake is a delicious and easy-to-make cake that is perfect for any occasion. With its moist and flavorful cake, creamy pineapple frosting, and toasted coconut topping, this cake is sure to be a hit with everyone who tries it. Whether you are a fan of pina coladas or not, you are sure to love this cake. So next time you are looking for a special dessert to make, give the Tommy Bahama Pina Colada Cake a try. You won't be disappointed.
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