Tommy Bahama Piña Colada Cake

Soft, delicate layers of cake infused with pineapple and rum, finished with a silky what chocolate mousse and a snowy sprinkle of toasted coconut. The Tommy Bahama Piña Colada Cake is a show stopping dessert — lush yet refined, and perfect for entertaining or savoring a slice of sunshine at home

Prep Time: 1hr 30 mins | Total Time: 3 hr 15 mins | Serves: 10

Ingredients

For the Cake

• 3/4 cup unsalted butter, at room temperature, 170 g
  

• 1 1/2 cups granulated sugar
  

• 2 cups cake flour
  

• 1 teaspoon baking powder
  

• 1/2 teaspoon baking soda
  

• 1/2 teaspoon fine sea salt

  
  

• 6 large egg whites
  

• 3/4 cup buttermilk, 180 ml
  

• 2 teaspoons vanilla extract

For the White Chocolate Ganache

• 1 cup heavy cream, 240 ml
  

• 10 oz white chocolate, chopped or 1 2/3 cups white chocolate chips

  
  

For the White Chocolate Mousse

• 2 cups heavy cream, 480 ml

  
  

• 1/4 cup confectioners' sugar
  

• 1 teaspoon vanilla extract
  

• 1 Prepared white chocolate ganache, cooled, above

Other Ingredients

• 2 20 oz cans crushed pineapple in juice, well drained
  

• 2 3/4 cups sweetened coconut flakes
  

• 1/4 cup dark rum

Instructions

Step 1

To make the cake:

Position a rack in the center of the oven and preheat the oven to 350°F/180°C. Butter two 9 x 1 1/2-inch (23 x 4 cm) round cake pans. Line the bottom of the pans with waxed paper. Coat the pans with flour and tap out the excess flour.

Step 2

Beat the butter in a large bowl with an electric mixer on higher speed until 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.

Step 3

Sift the flour, baking powder, baking soda, and salt together in a large bowl. Whisk the egg whites, buttermilk, and vanilla together in a medium bowl to combine them.

Step 4

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.

Step 5

Divide the batter evenly among the cake pans and smooth the tops.

Step 6

Bake until a wooden toothpick inserted into the center of the cakes comes out clean, about 30 minutes. Let the cakes cool in the pan on wire racks for 10 minutes. Run a knife around the inside of the pans and invert to unmold the cakes onto the racks. Remove the paper and let cool completely.

Step 7

Toast the Coconut:

Meanwhile, toast the coconut in a dry skillet over medium heat, stirring frequently, until it’s golden and fragrant—about 5 to 7 minutes. Keep an eye on it—it can go from perfect to burnt quickly. set aside.

Step 8

Drain the Pineapple:

Drain the pineapple well in a sieve. Squeeze the pineapple gently to remove its excess juice—you should have about 1 1/2 cups of pineapple.

Step 9

To make White Chocolate Ganache::

Heat 1 cup of the cream into a small saucepan over medium heat until simmering. Put the white chocolate in a medium heat-proof bowl. Pour in the hot cream. Let the mixture stand for 3 minutes to soften the white chocolate and whisk until smooth. Let stand at room temperature until cool and thickened but still liquid, about 1 hour.

Step 10

To make the Mousse:

Chill a large mixing bowl in the refrigerator or freezer. Pour in 2 cups (480 ml) of heavy cream, then add the confectioners’ sugar and vanilla. Using an electric mixer on high speed, whip until soft peaks form.

Step 11

Slowly fold in the cooled white chocolate ganache — you may not need the entire amount, so add gradually. Switch to a large whisk (not the mixer) and gently whip by hand until the mousse is just combined and holds soft peaks. Be careful not to overmix — the texture should remain airy and spreadable.

Step 12

Scoop out 1 1/2 cups of the mousse, transfer to a small bowl, cover, and refrigerate until ready to serve.

Step 13

Assemble & Serve:

Using a long, serrated knife, cut each cake layer in half horizontally.

Step 14

Place one cake half, browned side down, on a cake platter. Slip strips of waxed paper under the cake to protect the platter during icing. Brush or drizzle 1 tablespoon of the rum over the cake. Spread with about 3/4 cup of the mousse, and evenly scatter about 1/2 cup of the pineapple on top. Repeat with 2 of the remaining cake layers. Top with the remaining cake layer, cut side up, brush with the remaining 1 tablespoon of rum, and top with the remaining mousse.

Step 15

Using an icing spatula, frost the top and sides of the cake with the mousse. Don’t worry if the mousse doesn’t mask the cake completely, as it will be covered with coconut later. Refrigerate the cake until the mousse is cool and firm, at least 1 hour or up to 8 hours.

Step 16

Working over a rimmed baking sheet, gently press the toasted coconut onto the top and sides of the cake, letting any excess fall back onto the sheet. Reapply as needed to ensure an even coating. Loosely cover the cake with plastic wrap and refrigerate until ready to serve — it can be made up to 1 day in advance.

Step 17

Let the cake stand at room temperature for about 1 hour before serving. Remove the waxed paper strips. Transfer the reserved mousse to a pastry bag fitted with a 1/2-in./12-mm star tip or tip of your choice. Using a sharp knife, slice the cake. Pipe a large rosette of mousse next to each slice and serve.