Description
Indulge in the ultimate dessert fusion with this Chocolate Piña Colada Cake. Featuring layers of rich chocolate cake, a tropical pineapple-coconut filling, and a decadent Kahlúa cream frosting, this recipe is perfect for special occasions or an indulgent treat. Keywords: chocolate piña colada cake, Kahlúa frosting, tropical dessert.
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
Instructions
. Prepare the Chocolate Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk coconut milk, vegetable oil, eggs, vanilla extract, and pineapple juice.
- Gradually combine wet and dry ingredients, mixing until smooth.
- Divide batter evenly between pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes before transferring to a wire rack.
2. Make the Piña Colada Filling
- Whip heavy cream and sugar until soft peaks form.
- Fold in crushed pineapple, shredded coconut, and coconut rum (optional).
- Chill filling in the refrigerator.
3. Prepare the Kahlúa Cream Frosting
- Beat heavy cream, Kahlúa, powdered sugar, and vanilla extract until soft peaks form. Avoid overbeating.
4. Assemble the Cake
- Place one cake layer on a serving plate. Spread Piña Colada filling on top.
- Add the second layer and press gently.
- Frost the top and sides with Kahlúa cream frosting.
5. Garnish and Serve
- Sprinkle shredded coconut or chocolate shavings on top.
- Garnish with pineapple slices and maraschino cherries if desired.
- Refrigerate for at least 1 hour before serving.
Notes
- For a non-alcoholic version, substitute coconut rum with coconut extract and skip Kahlúa.
- Use gluten-free flour for a gluten-free option.
- To avoid a soggy cake, drain pineapple thoroughly.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion / Tropical
