Chocolate Piña Colada Cake with Kahlúa Cream Frosting

Why You’ll Love This Recipe

• Combines rich chocolate with tropical flavors of pineapple and coconut.
• The Kahlúa frosting adds a decadent coffee liqueur twist.
• Perfect for parties, birthdays, or any special occasion.
• Easy to customize with or without alcohol.
• Looks stunning with simple garnishes like pineapple slices and maraschino cherries.

Ingredients

For the Chocolate Cake:
1½ cups all-purpose flour
1 cup granulated sugar
½ cup unsweetened cocoa powder
1½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup coconut milk
½ cup vegetable oil
2 large eggs
1 tsp vanilla extract
½ cup pineapple juice (fresh or canned)

For the Piña Colada Filling:
1 cup crushed pineapple, drained
1 cup sweetened shredded coconut
1 cup heavy cream
¼ cup coconut rum (optional)
2 tbsp sugar

For the Kahlúa Cream Frosting:
1½ cups heavy cream
½ cup Kahlúa (coffee liqueur)
¼ cup powdered sugar
1 tsp vanilla extract

For Garnish (optional):
Shredded coconut
Chocolate shavings
Pineapple slices
Maraschino cherries

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Chocolate Cake

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, whisk together the coconut milk, vegetable oil, eggs, vanilla extract, and pineapple juice.
4. Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
5. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

2. Make the Piña Colada Filling

1. In a medium bowl, whip the heavy cream and sugar until soft peaks form.
2. Fold in the crushed pineapple, shredded coconut, and coconut rum (if using).
3. Refrigerate the filling while you prepare the frosting.

3. Prepare the Kahlúa Cream Frosting

1. In a large bowl, beat the heavy cream, Kahlúa, powdered sugar, and vanilla extract until soft peaks form.
2. Be careful not to overbeat, as the frosting should remain light and fluffy.

4. Assemble the Cake

1. Place one cake layer on a serving plate. Spread a generous layer of the Piña Colada filling on top.
2. Place the second cake layer on top and gently press down.
3. Frost the top and sides of the cake with the Kahlúa cream frosting.

5. Garnish and Serve

1. Sprinkle shredded coconut or chocolate shavings over the top for an extra touch.
2. Garnish with pineapple slices and maraschino cherries, if desired.
3. Refrigerate the cake for at least an hour before serving to allow the flavors to meld.

Servings and Timing

• Servings: 10-12 slices
• Prep Time: 30 minutes
• Cook Time: 25-30 minutes
• Chill Time: 1 hour
• Total Time: 2 hours

Variations

• Non-Alcoholic Option: Skip the coconut rum in the filling and use vanilla extract instead of Kahlúa in the frosting.
• Gluten-Free Option: Use a 1:1 gluten-free flour substitute for the cake.
• Single-Layer Cake: Halve the recipe for a simpler, single-layer cake.
• Chocolate-Free Filling: Omit the cocoa powder for a vanilla-based cake if you prefer lighter flavors.

Storage/Reheating

• Refrigeration: Store the assembled cake in an airtight container in the fridge for up to 3 days.
• Freezing: Wrap individual slices tightly in plastic wrap and foil, then freeze for up to 3 months.
• Reheating: Thaw frozen slices in the fridge overnight before serving.

FAQs

1. Can I use canned pineapple instead of fresh?

Yes, canned pineapple works perfectly. Just make sure to drain it well to avoid excess moisture.

2. What can I use instead of coconut rum?

You can skip the rum or replace it with coconut extract for a non-alcoholic option.

3. Can I make this cake ahead of time?

Absolutely. You can bake the cake layers and prepare the filling and frosting a day in advance. Assemble on the day of serving.

4. Is there a substitute for Kahlúa?

If you don’t have Kahlúa, use coffee-flavored syrup or leave it out altogether.

5. Can I make this cake gluten-free?

Yes, use a gluten-free flour blend instead of all-purpose flour.

6. How do I keep the cake moist?

Ensure the cake is covered when storing, and don’t overbake it. The pineapple juice also helps retain moisture.

7. Can I use whipped topping instead of homemade whipped cream?

Yes, but homemade whipped cream adds a fresher flavor.

8. What other frostings would work with this cake?

Cream cheese frosting or coconut buttercream are excellent alternatives.

9. How long does it take to whip the cream?

It usually takes about 2-3 minutes with an electric mixer on medium speed.

10. Can I use a different type of pan?

Yes, you can use a bundt pan or a rectangular pan, but adjust the baking time accordingly.

Conclusion

This Chocolate Piña Colada Cake with Kahlúa Cream Frosting is a showstopper that balances rich chocolate, tropical fruit, and a hint of coffee liqueur. It’s versatile, indulgent, and surprisingly easy to make. Whether you’re hosting a party or simply want to treat yourself, this cake promises to be a crowd-pleaser.