Chocolate Piña Colada with Kahlua Cream Frosting: A Tropical Twist on Classic Flavors

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, whisk together the sugar, eggs, milk, oil, and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Carefully add the boiling water to the batter, mixing slowly. The batter will be thin, but that’s normal.
Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Prepare the Piña Colada Filling:

In a small bowl, combine the crushed pineapple, shredded coconut, coconut cream, and powdered sugar. Stir until well-mixed and set aside.
Make the Kahlua Cream Frosting:

In a medium bowl, whip the heavy cream with the powdered sugar until stiff peaks form.
Gradually add the Kahlua and vanilla extract, continuing to whip until smooth and creamy. For an added twist, mix in the cocoa powder for a chocolate-Kahlua combination.
Keep the frosting chilled until ready to use.
Assemble the Cake:

Once the cakes have cooled completely, slice each cake in half horizontally to create four layers.
Place the first layer on a serving platter and spread a layer of piña colada filling on top. Add a small amount of frosting around the edges to hold it in place.
Repeat the process with the remaining layers, finishing with a final layer of cake on top.
Frost and Decorate:

Frost the top and sides of the cake with the Kahlua cream frosting.
Garnish with extra shredded coconut, toasted coconut flakes, or a drizzle of chocolate syrup for added visual appeal and flavor.
Serve:

Allow the cake to chill for 30 minutes to set the frosting, then slice and serve!
Serving and Storage Tips: