PINA COLADA CAKE
1 Pillsbury Deluxe White Cake Mix
1 Swiss Chalet White Chocolate Mousse
1 Qt. Heavy Cream
½ Cup Tommy Bahama Golden Sun® Rum
8 Oz. Crushed Pineapple
¼ Lb. Toasted Coconut
Directions:
Bake cake as directed in 9" rounds. Cool. Slice off rounded top level with baking pan and cut each cake into 2 layers. Make mousse according to the directions.
Assembly:
Generously brush each layer of the cake with Tommy Bahama Golden Sun® Rum. Spread the mousse mix evenly ¼" thick, or as thick as each layer, and sprinkle the pineapple between each layer. ** The layers of the cake and mousse should be the same height** Coat the sides and top with the mousse mix. Sprinkle with toasted coconut all over. Cut into pieces and serve at room temperature.
1 Pillsbury Deluxe White Cake Mix
1 Swiss Chalet White Chocolate Mousse
1 Qt. Heavy Cream
½ Cup Tommy Bahama Golden Sun® Rum
8 Oz. Crushed Pineapple
¼ Lb. Toasted Coconut
Directions:
Bake cake as directed in 9" rounds. Cool. Slice off rounded top level with baking pan and cut each cake into 2 layers. Make mousse according to the directions.
Assembly:
Generously brush each layer of the cake with Tommy Bahama Golden Sun® Rum. Spread the mousse mix evenly ¼" thick, or as thick as each layer, and sprinkle the pineapple between each layer. ** The layers of the cake and mousse should be the same height** Coat the sides and top with the mousse mix. Sprinkle with toasted coconut all over. Cut into pieces and serve at room temperature.
