Note: Uses non-alcoholic substitutions for a delicious twist.
Ingredients:
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 and grease a cake pan.
In a bowl, mix flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, whisk together sugar, eggs, pineapple juice, coconut milk, oil, and vanilla until smooth. Combine with dry ingredients.
Pour batter into the prepared pan and bake for 30-35 minutes. Allow to cool completely.
For frosting, 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:
Add pineapple slices or maraschino cherries for a tropical garnish!
Prep Time: 20 mins | Cooking Time: 35 mins | Total Time: 55 mins | Kcal: 380 kcal per serving | Servings: 8-10
