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Last week, we sampled nearly a dozen appetizers and entrees at Tommy Bahama’s Island Grille in Newport Beach. Impressive menu, great presentation, and fantastic flavors.
Near the end of our dining experience, we managed to save room for dessert–but just barely. We sampled a flavorful key lime pie and a decadent chocolate malted pie, but what really got our attention was the Pina Colada Cake: a four layer white cake with Myers Dark Rum, pineapple, toasted coconut and white chocolate mousse. All we can say is WOW!
Want the recipe? It’s on the Tommy Bahama website, along with a handful of others, but to save you time we’re reprinting it here. And now, excuse us–we have a cake to make 🙂
PINA COLADA CAKE
1 box Pillsbury Deluxe White Cake Mix
1 can Swiss Chalet White Chocolate Mousse
(Order Item #90026 at (1-800-34-Swiss) or firstname.lastname@example.org)
1 Quart heavy Cream
½ Cup Dark Rum
8 oz Crushed Pineapple – drained
½ Cup Toasted Coconut
Bake cake as directed in 2 – 9″ x 12″ 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. After the mousse mixture is complete, slowly add heavy cream. Increase speed until mousse and heavy cream are incorporated.
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.
To serve, cut into 8 pieces and serve at room temperature.