Tommy Bahama Pina Colada Cake

READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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