The Most Decadent Coconut Kahlua Cake for My Birthday!!!

Today is my BIRTHDAY!!!!! I’m turning the big 35 and I wanted to do a knockout kind of cake that embodies everything I love. When I found this recipe I knew I had to make it. It has a delicious coconut sponge cake that is soaked in Kahlua and wrapped in a French Frosting made with a coffee extract and semi-sweet chocolate chips. It has everything I love, tropical coconuts, Kahlua, and chocolate. What can go wrong!

This is cake is not the easiest to make, but if I can do it, you can too. Just try to see the whole cake in segments. You can totally make the sponge, that’s easy. The frosting is a bit more difficult and also “sets” in the fridge, so that has to be done after the sponge, and the ganache is a classic element that isn’t too difficult to make. So my perspective is that you have two easy things coupled with one difficult thing and with a little finesse this is definitely do-able. So let’s take a deep breath and get started!

This post contains affiliate links which means if you click on one and buy something, I get a small commission! Thank you so much!

The Most Decadent Coconut Kahlua Cake for my Birthday, by
  • For Coconut Cake Layers:
  • 1 1/4 cup (285 g) unsalted butter, softened
  • 1 1/2 cups (300g) white granulated sugar
  • 6 large eggs
  • 1 tbsp (3 tsp) coconut extract
  • 1 1/2 cups (355 ml) whole-fat coconut milk
  • 3 cups (375g) all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1/3 tsp salt
  • For French Buttercream:
  • 5 egg yolks
  • 1/3 cup (80 ml) water
  • 1 cup (200 g) white granulated sugar
  • 2 cups (450 g) unsalted butter, softened
  • 1/8 tsp salt
  • 1/2 cup (90 g) semi-sweet chocolate chips, melted
  • 2 tsp coffee extract or emulsion (I couldn’t find this available, so instead I added1 tablespoon of instant coffee granules to 2 tsp of warm filtered water. Mix water and instant coffee until all coffee granules have dissolved and it’s ready to be used)
  • For Chocolate Ganache:
  • 1 cup (180 g) semi-sweet chocolate chips
  • 1/3 cup (80 ml) heavy cream
  • 1 tsp shortening, if needed
  • 1/4 cup (60 ml) Kahlua liqueur, or espresso; for soaking
The Most Decadent Coconut Kahlua Cake for my Birthday, by