Piña Colada Cake recipe

Ingredients:Pina Colada Cake

  • 1 1/2 lbs. Pillsbury® white cake mix
  • 14 1/2 oz. water
  • 2 eggs
  • 2 oz. canola oil
  • 3 1/4 lbs. Piña Colada White Chocolate Mousse (see recipe below)
  • 24 oz. Toasted Coconut (see recipe below)
  • 24 oz. crushed pineapple tidbits
  • Myers Dark Rum in a spray bottle (see assembly instructions below)

Baking Instructions:

  1. Pour half of the water into a mixing bowl.
  2. Add eggs and oil.
  3. Add the cake mix and whip for 2 minutes.
  4. Scrape down the sides using a rubber spatula.
  5. While mixing, add the other half of the water gradually over 1 minute.
  6. Again, scrape down the sides using a rubber spatula.
  7. Mix with a hand mixer or kitchen mixer for 30 minutes at medium speed.
  8. Pre-grease a 10″ x 3″ cake pan with butter or nonstick spray and add the batter to the pan.
  9. Bake the cake in a convection oven that’s been pre-heated to 300° F, on a low fan setting, for 1 hr. and 5 mins. When the timer goes off, place a toothpick in the middle of cake; if it comes out clean, the cake is done. Allow it to cool completely in the pan.

Piña Colada White Chocolate Mousse

  • 16 oz. (1 can) Swiss Chalet white chocolate mousse
  • 2 qt. heavy whipping cream


  1. Slowly add the cream to the chocolate mousse in a mixer.
  2. While adding, increase speed until all the cream is incorporated.
  3. Continue whipping until stiff peaks form. Use immediately.

Toasted Coconut

  • 24 oz. shredded coconut


  1. Pre-heat oven to 350° F.
  2. Place coconut on a parchment-lined baking sheet and spread out evenly, making sure not to pile the coconut too high.
  3. Place tray in oven and toast coconut until it is a light-to-medium brown. Rotate tray every few minutes to ensure even cooking.

Cake Assembly Instructions:

  1. Cut off the very top of cake to make it completely level. Slice the cake into 4 equal layers, each 1/2″ wide. Cut away all brown edges on the top, sides and bottom.
  2. Completely spray the top side of the first (or bottom) layer with Myers Rum.
  3. Evenly spread 8 oz. of chocolate mousse over the layer. (The mousse should be smooth.)
  4. Evenly spread 8 oz. of crushed pineapple over the mousse.
  5. Place the next, “plain” layer on top of the layer with mousse and pineapple.
  6. Start building the cake by repeating steps 3-6 with the remaining layers. Do not, however, add crushed pineapple to the last (or top) layer; apply only the sprayed rum.
  7. Frost the top and sides with 16 oz. of mousse. Cover the cake completely.
  8. Coat the top and sides with toasted coconut, leaving no bare spots.
  9. Slice cake into 8 equal pieces for serving.