Well my MAMMAKAZES. I came back last Friday from a lovely trip to Wailea, Maui. After weeks of illness, it was a much-needed break. And the amazing thing is that our illnesses seemed to vanish while on this little piece of heaven on Earth.

Whatever Julia and I are allergic to, it doesn’t grow on Maui. In fact, my body hadn’t felt so good in years. The climate, the temperature, everything suited me. And you know how I know? I never once thought about it. I never once felt too cold, or stuffed up, or coughed. It was as if my body was in its natural habitat.

Well, upon our return, our symptoms returned. It kind of sucks knowing you’re allergic to the place you call home. But then, that’s what medications and high insurance premiums are for. That and to line the pockets of pharmaceutical and insurance company execs.

So now I feel guilty that I am unable to immediately move my daughter to a place more conducive to her breathing.

And you know what guilt means. It means an excuse to sip a little guilt-assuaging cocktail. I’m not talking about getting stupid drunk to forget what ails ya. I’m talking about a little, take the edge off, fruity drink that reduces stress so you can live long enough to see your kid grow up. That’s my goal anyway.

So today, I want to present a cocktail AND a cake recipe. We ate at Tommy Bahamas near our hotel one night. And this was one of the yummiest cakes I have ever tasted. I’ve coupled it with their recipe for a Pina Colada. Perfection.

 

Tommy Bahama’s Piña Colada

1¾ parts Tommy Bahama White Sand® Rum
3½ parts pineapple juice or 3 slices of pineapple
1¾ parts coconut cream

Pour all ingredients into a blender with a scoop of crushed ice. Blend until smooth. Pour into a glass. Garnish with a slice of fresh pineapple and a maraschino cherry.

 

Tommy Bahama’s 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 order@scff.com)
1 Quart heavy Cream
½ Cup Tommy Bahama Golden Sun® 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. Continue whipping until stiff.

Assembly: Generously brush each layer of the cake with Tommy Bahama Golden Sun® 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.

 

INDULGE AND ENJOY! And remember. Don’t drink and feel guilt.