Best 2 Tommy Bahama Pina Colada Cake Recipes
**Unveiling the Tropical Paradise: Tommy Bahama Pina Colada Cake, Coconut Cream Poke Cake, and Ambrosia Salad**
Escape to a tropical paradise with our tantalizing trio of recipes inspired by the irresistible flavors of the Tommy Bahama Pina Colada Cake. Embark on a culinary journey that will transport your taste buds to a sun-kissed beach, surrounded by swaying palm trees and the gentle sound of waves.
**Tommy Bahama Pina Colada Cake:** Dive into a slice of heaven with our signature cake, a harmonious blend of pineapple, coconut, and rum flavors. Layers of moist and fluffy vanilla cake are lovingly infused with pineapple juice, creating a symphony of tropical sweetness. Creamy coconut frosting envelops the cake, adding a decadent touch that will leave you craving more.
**Coconut Cream Poke Cake:** Indulge in the delightful Coconut Cream Poke Cake, a symphony of flavors and textures that will tantalize your senses. Layers of moist and tender vanilla cake are generously poked with a sweet and creamy coconut mixture, creating a luscious and irresistible treat. Topped with a fluffy whipped cream frosting and toasted coconut flakes, this cake is a true celebration of tropical indulgence.
**Ambrosia Salad:** Complete your tropical feast with the refreshing Ambrosia Salad, a delightful medley of fresh fruits, creamy coconut, and marshmallows. This classic salad is a symphony of flavors and textures, featuring juicy pineapple, sweet oranges, and plump grapes, all harmoniously blended in a creamy coconut dressing. Toasted coconut flakes add a final touch of tropical flair, creating a salad that is both refreshing and satisfying.
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:
- To achieve the best results, ensure all ingredients are at room temperature before starting.
- For a richer flavor, use dark rum instead of light rum.
- If you don't have coconut extract, you can substitute it with vanilla extract.
- For a more pronounced pineapple flavor, use fresh pineapple juice instead of canned juice.
- If you want a boozy cake, add an extra ½ cup of rum to the batter.
- Don't overmix the batter, as this can result in a tough cake.
- For a moist cake, bake it until a toothpick inserted in the center comes out with just a few moist crumbs attached.
- Allow the cake to cool completely before frosting it.
- For a smoother frosting, beat it for at least 2 minutes on high speed.
- Decorate the cake with pineapple slices, cherries, or toasted coconut.
Conclusion:
This Tommy Bahama Pina Colada Cake is a delicious and easy-to-make cake that is perfect for any occasion. It has a moist and flavorful cake base, a creamy and tangy frosting, and a refreshing pineapple flavor. With its tropical flavors and festive appearance, this cake is sure to be a hit at your next party or gathering.
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