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)
