Chocolate Piña Colada Cake with Kahlua Cream Frosting

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

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, mix the coconut milk, crushed pineapple, vegetable oil, eggs, and vanilla extract until well combined.
  4. Gradually combine the wet and dry ingredients, stirring until you have a smooth batter.
  5. Pour the batter into the prepared cake pan.
  6. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before frosting.
  7. 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.
  8. 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!


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Chocolate Piña Colada Cake with Kahlua Cream Frosting


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  • Author: Isabella
  • 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)

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