Calories In Tommy Bahama Menu Recipes

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TOMMY BAHAMA PINA COLADA CAKE



Tommy Bahama Pina Colada Cake image

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

18 1/4 ounces white cake mix, Pillsbury Deluxe
2 cups white chocolate mousse mix, prepared
1 quart heavy cream
1/4 cup dark rum
8 ounces crushed pineapple, drained
3/4 cup toasted 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.

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