. It's then adorned with coconut, lime zest, and fresh mint.
I recently catered a Cuban themed dinner party, which is one of my favorite menus and this was the cake I served, which got rave reviews. data-pin-do=)
Mojito Cake
By January 15, 2024
This Mojito cake is one of my absolute favorite cakes. It's refreshingly light and captures the essence of the classic Cuban cocktail. It combines an angel food cake base with crushed pineapple, lime juice, and rum. The topping features a creamy blend of softened cream cheese, frozen limeade concentrate, powdered sugar, rum extract, and cool whip (yes, cool whip!). It's then adorned with coconut, lime zest, and fresh mint.
I recently catered a Cuban themed dinner party, which is one of my favorite menus and this was the cake I served, which got rave reviews.
- Prep: 10 mins
- Cook: 25 mins
- Yields: 8 - 10 Servings
Directions
1Preheat oven to 350° F. Spray a 13x9 inch metal pan with cooking spray. If you use a Pyrex dish, reduce the heat to 325° F. You can also use a 15x10 inch pan.
2In a mixing bowl, stir together the pineapple, lime juice and angel food cake mix. Pour the mixture into the pan and bake it using the following cook times - 18-24 minutes for a 15x10 inch pan or about 25 minutes for a 13x9 inch pan. Let cool completely in pan.
3In mixing bowl, beat together the softened cream cheese and limeade concentrate. Check for sweetness. Add 1 tablespoon sugar at a time sugar at a time and taste to get the sweetness you like - I used 4 tablespoons. Beat in rum, then fold in whipped topping or whipped cream. Spread over cooled cake. Sprinkle with coconut and lime zest. Top each serving with mint leaves.
Recipe slightly altered from Cookie Madness.
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