Chocolate Piña Colada with Kahlua Cream Frosting

Sometimes, you just need a treat that brings a little sunshine into your life—and this Chocolate Piña Colada cake with Kahlua Cream Frosting is that sweet ray of tropical delight! Picture this: a rich, chocolatey base made extra special with hints of pineapple and coconut, all crowned with a dreamy, non-alcoholic Kahlua cream frosting. It’s a vacation on a plate, and it couldn’t be easier to whip up.

Let’s dive in, shall we?

Why You’ll Love This Recipe

I promised you versatile, and here’s proof! This cake strikes the perfect balance between indulgent chocolate and the bright, tropical flavors of pineapple and coconut. It’s light but luscious, and the smell when this is in the oven is incredible!!

• Unique combination: Chocolate + Piña Colada flavors? Yes, please!
• Simple substitutions: We’re keeping it family-friendly with non-alcoholic coffee extract instead of Kahlua.
• Super moist: The pineapple juice and coconut milk make sure this cake stays tender and delicious for days (if it lasts that long!).

What Does It Taste Like?

If you’re thinking that chocolate and pineapple might seem like an odd pair, think again! The chocolate provides a deep, rich base, while the pineapple juice adds a subtle tang and moisture. The coconut milk rounds out the flavor with a creamy smoothness, transporting your taste buds straight to a tropical island. And don’t even get me started on the frosting—it’s like a fluffy coffee-scented cloud that pairs beautifully with the cake’s tropical vibe.

Ingredients You’ll Need

For the Chocolate Piña Colada Cake:

• 1 ½ cups all-purpose flour
• ½ cup cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup sugar
• 2 large eggs
• 1 cup pineapple juice
• ½ cup coconut milk
• ¼ cup vegetable oil
• 1 tsp vanilla extract

For the Kahlua Cream Frosting:

• 1 cup heavy cream
• 2 tbsp coffee extract (Kahlua substitute)
• ½ cup powdered sugar
• 1 tsp vanilla extract

Kitchen Tools You’ll Need

• Large mixing bowls
• Electric mixer or whisk
• 9-inch cake pan
• Cooling rack
• Spatula
• Measuring cups and spoons

Additions and Substitutions

Feel free to experiment a little! Here are a few ideas to change it up:

• For a boozy twist: Swap the coffee extract for actual Kahlua if serving to adults.
• Tropical garnish: Add fresh pineapple slices or maraschino cherries on top for a visual (and flavor) boost.
• Extra texture: Stir in some shredded coconut into the batter or sprinkle toasted coconut on the frosting for crunch.
• Go gluten-free: Use a 1:1 gluten-free baking flour instead of all-purpose flour.

How to Make the Chocolate Piña Colada Cake

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan and set aside.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. This ensures your cake rises evenly.

Step 3: Combine the Wet Ingredients

In another bowl, whisk together the sugar, eggs, pineapple juice, coconut milk, vegetable oil, and vanilla extract until smooth and well combined.

Step 4: Make the Batter

Slowly add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix—this keeps your cake light and fluffy!

Step 5: Bake the Cake

Pour the batter into the prepared cake pan. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely on a wire rack before frosting.

Step 6: Whip Up the Kahlua Cream Frosting

In a chilled bowl, beat the heavy cream, coffee extract, powdered sugar, and vanilla until stiff peaks form. This frosting is light, fluffy, and absolutely divine.

Step 7: Frost and Garnish

Spread the Kahlua cream frosting generously over the cooled cake. For a finishing touch, garnish with toasted coconut or chocolate shavings.

What to Serve with Your Chocolate Piña Colada Cake

I like to pair this cake with a refreshing iced coffee or a tall glass of cold brew. If you’re feeling fancy, you can serve it with a Piña Colada mocktail on the side for that ultimate tropical feel!

Tips for the Perfect Cake

• Room temperature ingredients: Make sure your eggs and coconut milk are at room temperature before mixing—they’ll blend more smoothly and help the cake rise better.
• Check your cake early: Oven times can vary, so start checking at the 30-minute mark to avoid overbaking.
• Chill your cream: For best results, chill both your mixing bowl and beaters before whipping the frosting. It helps the cream whip up faster and hold its shape longer.

How to Store Your Cake

This cake stores beautifully! Keep it covered in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. If you plan to freeze the cake, wrap it tightly in plastic wrap (without the frosting) and freeze for up to 2 months. Just defrost, frost, and enjoy!

FAQs

Can I make this cake gluten-free?
Yes! You can swap out the all-purpose flour for a gluten-free 1:1 baking flour without any other adjustments.

Can I use real Kahlua in the frosting?
Absolutely! If you prefer a boozy version, substitute the coffee extract for 2 tbsp of Kahlua liqueur.

How can I make this cake vegan?
To make this cake vegan, use plant-based milk (like almond or oat milk), swap the eggs for a flax egg (1 tbsp ground flax + 3 tbsp water per egg), and use a dairy-free cream for the frosting.

Conclusion: A Slice of Paradise

This Chocolate Piña Colada cake with Kahlua Cream Frosting is a delicious twist on traditional flavors, perfect for when you need a little escape in dessert form. Whether you’re serving it at a summer party or indulging on a rainy day, this cake delivers big on flavor and fun. Try it out, and don’t forget to leave a review or share your photos on Pinterest—I’d love to see your creations!

More Delicious Desserts to Try

• Triple Chocolate Mousse Torte – The Ultimate Chocolate Lover’s Dream
• Heavenly Summer Peach Cobbler Poke Cake
• Blueberry Lime Swirl Cheesecake – A Tangy, Creamy Delight

Nutritional Information (per serving)

• Calories: 380 kcal
• Carbohydrates: 45g
• Protein: 5g
• Fat: 20g
• Sugar: 30g

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