Chocolate Piña Colada with Kahlua Cream Frosting

 

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 9x5 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!