Tommy Bahama’s Famous Piña Colada Cake


This is a truly fabulous cake, with a white chocolate mousse frosting, tender yellow cake, crushed pineapple, and a generous splash of rum.  (If serving to kids, use non-alcoholic rum-flavored beverage syrup.) Recipe source:

Cake Ingredients:

Softened butter and flour, for the cake pans

¾ cup (1 11/2 sticks) unsalted butter, at room temperature

1½ cups granulated sugar

2 cups cake flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon fine sea salt

6 large egg whites

¾ cup buttermilk

2 teaspoon vanilla extract

3 cups (2/3 of a 12-ounce bag) unsweetened flaked coconut, such as Bob’s Red Mill (these are the large flakes), or use one 7-ounce bag (2 2/3 cups) sweetened shredded coconut (the standard supermarket variety)

Two 20-oz cans crushed pineapple in juice

White Chocolate Mousse Ingredients:

3 cups heavy cream

10 ounces top-quality white chocolate, coarsely chopped, or 1 2/3 cups white chocolate chips*

¼ cup confectioner’s sugar

1 teaspoon vanilla extract

¼ cup dark rum, such as Myer’s

1. To make the cake: Position the oven rack in the center of the oven and preheat the oven to 350ºF. Butter two 9-by-1 ½–inch cake pans. Line the bottoms of the pans with waxed paper. Coat the insides with flour and tap out the excess flour.

2. Beat the butter in a large bowl with an electric mixer on high speed until the butter is creamy, about 1 minute. Gradually beat in the granulated sugar and continue beating, occasionally scraping down the sides of the bowl with a flexible spatula, until the mixture is light in color and texture, about 3 minutes.

3. Sift the flour, baking powder, baking soda, and salt together. Whisk the egg whites, buttermilk, and vanilla together in a medium bowl just to combine them. With the mixer on low speed, add the flour mixture in thirds, alternating with two equal additions of the buttermilk mixture, and mix, scraping down the bowl as needed, just until the batter is smooth. Divide the batter evenly among the cake pans and smooth the tops.

For Full Recipe Visit:

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