Recipes from Cuba: Larry's Mojito Cake

Recipes from Cuba

Larry's Mojito Cake

Country: Cuba
Course: Dessert
Makes: 8-10 servings


  • 20 oz can crushed pineapple
  • Juice of 1 lime
  • 1-1 lb box angel food cake mix
  • 8 oz cream cheese, softened
  • 1/4 cup limeade from concentrate
  • 4 tbsp powdered sugar
  • 1 tsp rum extract
  • 8 oz tub Cool Whip, defrosted
  • 1/3 cup shredded sweetened coconut
  • Zest of lime
  • Mint leaves


  1. Mix the angel food cake mix with the pineapple and the lime juice. Pour it into a greased 13x9 or 15x10 inch pan and bake for 18 to 25 minutes (mine took a lot longer than that, but my oven is possessed). Let cool completely.
  2. Beat the cream cheese together with the limeade. Add some of the sugar and taste (you may not need as much as the recipe calls for), adding more if necessary. Now add the rum extract.
  3. Gently fold in the Cool Whip and spread the topping over the cake. Sprinkle with the shredded coconut and lime zest. Serve with mint leaves for garnish.