Description
Chocolate Piña Colada with Kahlua Cream Frosting
A decadent and tropical dessert that combines the flavors of chocolate, coconut, and pineapple.
Ingredients:
For the cake:
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1/2 cup milk
1 teaspoon vanilla extract
1/4 cup coconut extract
For the piña colada frosting:
1 (8 oz) package cream cheese, softened
1/4 cup unsalted butter, softened
1 cup powdered sugar
1/4 cup coconut milk
1 tablespoon pineapple juice
1 tablespoon Kahlua
Instructions:
Preheat oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
Combine dry ingredients: In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt.
Cream butter and sugar: In a separate bowl, cream together the butter and sugar until light and fluffy.
Add wet ingredients: Beat in the eggs, milk, vanilla extract, and coconut extract.
Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Bake: Pour the batter into the prepared loaf pan. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Make frosting: In a large bowl, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar, coconut milk, pineapple juice, and Kahlua, beating until light and fluffy.
Frost: Frost the cooled cake with the piña colada frosting.
Serve: Slice and enjoy!
Tips:
For a more intense chocolate flavor, use dark chocolate cocoa powder.
You can adjust the amount of Kahlua to your preference.
Serve with a dollop of whipped cream or a drizzle of chocolate syrup.
Enjoy this delicious and tropical chocolate piña colada cake!
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Step-by-Step Guide
Follow these detailed instructions for a perfect cake. First, ensure all ingredients are at room temperature for optimal mixing. When creaming the butter and sugar, beat for a full 3-5 minutes until pale and fluffy. This incorporates air for a lighter crumb. When adding the dry ingredients to the wet, mix only until the flour streaks disappear; overmixing leads to a tough cake. For the frosting, ensure the cream cheese and butter are very soft to avoid lumps. Add the powdered sugar one cup at a time to prevent a cloud in your kitchen. Chill the frosting for 15 minutes before piping for better structure.
Serving Suggestions
This cake is versatile. For an elegant presentation, top slices with toasted coconut flakes, a maraschino cherry, and a thin slice of dried pineapple. It pairs wonderfully with a scoop of coconut or vanilla bean ice cream. For a brunch dessert, serve smaller slices alongside fresh pineapple chunks and mango. A drizzle of dark chocolate ganache or a sprinkle of sea salt can elevate the flavors further.
How-to Summary
In brief: Prepare a 9×5″ loaf pan and preheat oven to 350°F. Whisk dry cake ingredients. Separately, cream butter and sugar, then add eggs, milk, and extracts. Combine wet and dry mixes. Bake batter for 45-50 minutes. Cool completely. For frosting, beat softened cream cheese and butter, then incorporate powdered sugar, coconut milk, pineapple juice, and Kahlua. Frost the cooled cake.
Frequently Asked Questions
Can I make this cake without alcohol? Yes. Simply omit the Kahlua from the frosting. You may add an extra teaspoon of coconut extract or a splash of pineapple juice to maintain the liquid balance.
Can I use a different pan? Absolutely. A 9-inch round cake pan will work; baking time may reduce to 30-35 minutes. For cupcakes, fill liners 2/3 full and bake for 18-22 minutes.
How should I store this cake? Due to the cream cheese frosting, store the cake covered in the refrigerator for up to 5 days. Let slices sit at room temperature for 20 minutes before serving for the best texture.
My frosting is too runny. How can I fix it? Chill the bowl of frosting for 20-30 minutes, then re-whip. If it remains soft, add more powdered sugar, a tablespoon at a time, until it reaches a spreadable consistency.
Can I use canned pineapple juice? Yes, canned juice is fine. For a fresher, brighter taste, use juice from a freshly chopped pineapple.
Common Mistakes to Avoid
- Using Cold Ingredients: Cold butter, eggs, or cream cheese won’t emulsify properly, leading to a dense cake or lumpy frosting.
- Overmixing the Batter: This develops gluten, resulting in a gummy, tough texture instead of a tender crumb.
- Frosting a Warm Cake: The frosting will melt and slide off. Ensure the cake is completely cool to the touch.
- Measuring Flour Incorrectly: Spoon flour into the measuring cup and level it off. Scooping directly packs the flour, leading to a dry cake.
- Overbaking: Check the cake at the 45-minute mark. A toothpick should have a few moist crumbs attached, not be completely dry.
Conclusion
This Chocolate Piña Colada Cake is a show-stopping dessert that masterfully blends rich cocoa with tropical coconut and pineapple, finished with a luxurious Kahlua-spiked cream. By following the step-by-step guide and heeding the common pitfalls, you’re guaranteed a moist, flavorful cake with a perfectly silky frosting. It’s an ideal treat for summer gatherings, holiday parties, or anytime you crave a taste of the tropics. We hope you enjoy baking and sharing this decadent creation.