Description

Chocolate Piña Colada Cake with Kahlua Cream Frosting brings together rich chocolate with tropical flavors of pineapple and coconut. Topped with a non-alcoholic Kahlua-inspired frosting, this cake is the perfect balance of indulgence and fun. Perfect for summer gatherings or a mid-week treat!

Ingredients

Scale

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

Instructions

Preheat oven to 350°F (175°C). Grease a 9-inch cake pan and set aside.
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, whisk sugar, eggs, pineapple juice, coconut milk, vegetable oil, and vanilla extract until smooth.
Gradually combine dry and wet ingredients. Stir until just combined.
Pour the batter into the cake pan and bake for 30-35 minutes, or until a toothpick comes out clean.
Allow the cake to cool completely on a wire rack.
In a chilled bowl, beat heavy cream, coffee extract, powdered sugar, and vanilla until stiff peaks form.
Frost the cooled cake and garnish with toasted coconut or chocolate shavings.

Notes

For an adult version, swap the coffee extract for 2 tbsp of Kahlua.
Add pineapple slices or maraschino cherries for a tropical garnish.
Store the cake in an airtight container for up to 2 days at room temperature, or 5 days in the fridge.

Prep Time: 20 mins
Cook Time: 35 mins
Category: Dessert
Method: Baking
Cuisine: American, Tropical

Nutrition

Serving Size: 1 slice
Calories: 380 kcal
Sugar: 30g
Sodium: 180mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 5g
Cholesterol: 60mg

Keywords: Chocolate Piña Colada Cake, Kahlua Cream Frosting, Tropical Cake, Non-Alcoholic Cake