This is the recipe from the Tommy Bahama website.


  • 1 box Pillsbury Deluxe White Cake Mix
  • 1 box Swiss Chalet White Chocolate Mousse
  • 1 Quart Heavy Cream
  • ½ Cup Myers 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.

Assembly: Generously brush each layer of the cake with Meyers Dark Rum. Spread the mousse mix evenly ¼" 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 will with the mousse mix. Sprinkle toasted coconut over the finished cake.

To Serve: Cut into 8 pieces and serve at room temperature.

Not given

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Submitted 5/4/08.
Submitted By: mms from OC

Pina Colada Cake