Why You’ll Love This Recipe
- Tropical Twist: The blend of pineapple and coconut elevates a classic chocolate cake into a tropical delight.
- Decadent Frosting: The Kahlua cream frosting adds a luxurious, coffee-infused finish.
- Easy to Make: Straightforward ingredients and simple steps make this recipe accessible even for beginners.
- Perfect for Any Occasion: Whether it’s a party, a dinner, or a weekend treat, this cake will impress.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup coconut milk
- 1/2 cup crushed pineapple, drained
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
For the Kahlua Cream Frosting:
- 1/2 cup unsalted butter, softened
- 2 1/2 cups powdered sugar
- 2 tbsp Kahlua
- 2 tbsp heavy cream
- 1 tsp vanilla extract
Directions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, mix the coconut milk, crushed pineapple, vegetable oil, eggs, and vanilla extract until well combined.
- Gradually combine the wet and dry ingredients, stirring until you have a smooth batter.
- Pour the batter into the prepared cake pan.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before frosting.
- To make the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, Kahlua, heavy cream, and vanilla extract. Beat until light and fluffy.
- Spread the frosting evenly over the cooled cake. Serve and enjoy!
Servings and Timing
- Servings: 8-10 slices
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 50 minutes
Variations
- Non-Alcoholic Option: Replace Kahlua with coffee extract or a splash of strong brewed coffee for the frosting.
- Gluten-Free: Use a 1:1 gluten-free flour substitute.
- Extra Tropical Flavor: Add shredded coconut to the cake batter or sprinkle it on top of the frosting.
- Layer Cake: Double the recipe and bake in two pans for a layered cake.
Storage/Reheating
- Storage: Store the cake in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze unfrosted cake layers for up to 2 months. Thaw and frost before serving.
- Reheating: Let refrigerated slices come to room temperature before serving.
FAQs
1. Can I use canned coconut milk?
Yes, canned coconut milk works perfectly for this recipe.
2. What can I substitute for Kahlua in the frosting?
You can use coffee extract, espresso, or omit it altogether for a plain vanilla frosting.
3. How can I make this recipe dairy-free?
Use dairy-free butter for the frosting and replace heavy cream with coconut cream.
4. Can I make cupcakes with this recipe?
Yes, this recipe makes approximately 12 standard cupcakes. Adjust the baking time to 18-22 minutes.
5. Can I use fresh pineapple instead of canned?
Fresh pineapple can be used, but ensure it’s well-drained and chopped finely.
6. What type of cocoa powder is best?
Unsweetened cocoa powder works best for a rich chocolate flavor.
7. How do I know when the cake is done?
Insert a toothpick into the center. If it comes out clean, the cake is ready.
8. Can I prepare the frosting in advance?
Yes, you can make the frosting a day ahead and store it in the fridge. Let it come to room temperature and re-whip before using.
9. Is it okay to use a bundt pan instead of a round cake pan?
Yes, but adjust the baking time as bundt cakes may take longer to bake.
10. Can I add nuts to the batter?
Absolutely. Chopped pecans or walnuts would be a great addition.
Conclusion
This Chocolate Piña Colada Cake with Kahlua Cream Frosting is a show-stopping dessert that combines the richness of chocolate with the bright flavors of pineapple and coconut. Whether you’re entertaining guests or treating yourself, this cake is sure to be a hit. Give it a try and bring a taste of the tropics to your table!
Chocolate Piña Colada Cake with Kahlua Cream Frosting
- Total Time: 50 minutes
- Yield: 8-10 slices
- Diet: Vegetarian
Description
This decadent dessert combines tropical pineapple and coconut flavors with the richness of chocolate, topped with a creamy, coffee-infused Kahlua frosting. Perfect for celebrations or casual indulgence, this cake will transport your taste buds to paradise.
Ingredients
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup coconut milk
- 1/2 cup crushed pineapple, drained
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
For the Kahlua Cream Frosting:
- 1/2 cup unsalted butter, softened
- 2 1/2 cups powdered sugar
- 2 tbsp Kahlua
- 2 tbsp heavy cream
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Preheat to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In another bowl, mix coconut milk, crushed pineapple, vegetable oil, eggs, and vanilla extract until smooth.
- Make Batter: Gradually combine wet and dry ingredients, stirring until smooth.
- Bake: Pour batter into the prepared pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.
- Prepare Frosting: Beat butter until creamy. Gradually add powdered sugar, Kahlua, heavy cream, and vanilla extract. Beat until light and fluffy.
- Assemble Cake: Spread frosting evenly over the cooled cake. Slice, serve, and enjoy!
Notes
- For a non-alcoholic version, substitute Kahlua with coffee extract or strong brewed coffee.
- Add shredded coconut to the batter or as a garnish for extra tropical flavor.
- To make cupcakes, adjust baking time to 18-22 minutes.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion (Tropical/Western)