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Imagine combining the richness of chocolate with the tropical flavors of a Piña Colada—paradise on a plate! This Chocolate Piña Colada Cake with Kahlua Cream Frosting brings together the sweetness of pineapple, the creaminess of coconut, and the decadent taste of chocolate. Whether you’re celebrating a special occasion or simply craving a taste of the tropics, this cake will leave everyone coming back for more!
Chocolate Piña Colada Cake with Kahlua Cream Frosting
Course: DessertCuisine: Fusion, TropicalDifficulty: EasyServings
8
servingsPrep time
20
minutesCooking time
35
minutesCalories
410
kcalIngredients
- For the Cake:
1 1/2 cups all-purpose flour
1/2 cup cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup sugar
2 large eggs
1 cup pineapple juice
1/2 cup coconut milk
1/4 cup vegetable oil
1 tsp vanilla extract
- For the Kahlua Cream Frosting:
1 cup heavy cream
2 tbsp coffee extract (Kahlua substitute)
1/2 cup powdered sugar
1 tsp vanilla extract
- Optional Toppings:
Toasted coconut flakes
Chocolate shavings
Pineapple slices
Maraschino cherries
Directions
- 1. Preheat the Oven:
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or a similar size pan.
- 2. Prepare the Cake Batter:
- In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, combine the sugar, eggs, pineapple juice, coconut milk, vegetable oil, and vanilla extract. Whisk until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- 3. Bake the Cake:
- Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan before transferring it to a wire rack.
- 4. Prepare the Kahlua Cream Frosting:
- In a large bowl, beat the heavy cream, coffee extract (or Kahlua), powdered sugar, and vanilla extract until stiff peaks form.
- 5. Frost the Cake:
- Once the cake is completely cooled, spread the Kahlua cream frosting evenly over the top.
- Garnish with toasted coconut flakes, chocolate shavings, pineapple slices, or maraschino cherries for an extra tropical touch!
- 6. Serve and Enjoy:
- Slice and serve your tropical treat, and enjoy every bite of this decadent chocolate and Piña Colada-flavored dessert!
Notes or Tips:
- Substitute for Kahlua: If you don’t have coffee extract or Kahlua, you can use a tablespoon of strong brewed coffee or espresso.
- Decorating Ideas: For extra tropical vibes, decorate the cake with pineapple slices, maraschino cherries, or toasted coconut.
- Make it Ahead: You can make the cake a day in advance and store it in the fridge before serving. Just wait to frost it until the day you plan to enjoy it!
Conclusion:
This Chocolate Piña Colada Cake with Kahlua Cream Frosting is a tropical dream come true! The combination of rich chocolate, pineapple, and coconut is perfectly balanced with the smooth, coffee-flavored frosting. Whether it’s for a summer party or a simple weekend indulgence, this cake is sure to impress!
