Tiki Cocktail Cake Recipes

Steps:

• Preheat the oven to 350 degrees F. Spray one 6-inch cake pan and two 1-quart ovenproof bowls with cooking spray. Beat the cake mix, eggs, buttermilk and vegetable oil with a mixer.
• Divide the batter evenly among the pan and bowls; bake until a toothpick comes out clean, about 25 minutes for the pan and 35 minutes for the bowls. Cool; unmold.
• Trim all 3 cakes to make them level. Hollow out the smaller end of one of the bowl cakes, carving about 1 inch deep. (Leave a thick rim around the edge.)
• Put the uncut bowl cake, wider side up, on a cake board or plate. Spread with a layer of chocolate frosting, then position the round cake on top.
• Spread the round cake with frosting, then put the other bowl cake on top, carved part up. Freeze the cake about 1 hour (this will make it easier to frost).
• Frost the outer rim and inside of the hole with vanilla frosting (an offset spatula works best). Put the remaining vanilla frosting in a resealable plastic bag.
• Spread the remaining chocolate frosting over the outside of the cake. Press handfuls of
• toasted coconut into the frosting, covering the cake completely.
• Microwave the bag of vanilla frosting for 5 seconds (the bag will not melt). Snip off a corner and squeeze the frosting into the top of the cake so it looks like liquid.
• Thread dried fruit onto a wooden skewer and insert it into the cake. Add a cocktail umbrella and straw.

Steps:

• In small bowl, beat coconut colada layer ingredients with whisk until smooth. Divide mixture among six 5-oz paper cups. Cover with foil; insert craft stick (flat wooden stick with round ends) through foil into center of pop. Freeze 2 to 3 hours or until frozen.
• Meanwhile, in blender, place mango mai tai layer ingredients. Cover; blend on medium speed about 45 seconds, stopping frequently to scrape sides, until smooth. Cover and refrigerate while waiting for first layer to freeze.
• When first layer is frozen, remove foil from pops. Pour mango mixture over frozen layer. Return foil to pops to help support sticks. Freeze about 8 hours or until frozen before serving. Store remaining pops covered in freezer.

Steps:

• Blend mango, aged rum, coconut rum, milk, and 4 cups ice in a blender until smooth.
• Divide among glasses and garnish as desired.