Ube Coconut Cake Recipe

Introduction

The Ube Coconut Cake is a vibrant and flavorful dessert that combines the sweet, earthy taste of ube with creamy coconut frosting. This cake is perfect for special occasions or whenever you want a tropical twist to your baking. Its moist texture and beautiful purple hue make it as delightful to look at as it is to eat.

Ingredients

• 1 cup ube puree (canned or homemade)
• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened coconut milk
• 1/2 cup vegetable oil
• 3 large eggs
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 cup unsalted butter (softened)
• 4 cups powdered sugar
• 1/4 cup coconut milk
• 1 teaspoon vanilla extract
• 1/2 cup shredded coconut (sweetened or unsweetened, for garnish)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. Step 2: In a large mixing bowl, combine the ube puree, coconut milk, vegetable oil, eggs, and vanilla extract. Whisk until well combined.
3. Step 3: In another bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
4. Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to keep the cake tender.
5. Step 5: Divide the batter evenly between the prepared cake pans.
6. Step 6: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Step 7: Let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
8. Step 8: For the frosting, beat the softened butter in a large bowl until creamy and smooth.
9. Step 9: Gradually add powdered sugar and coconut milk, mixing until light and fluffy. Stir in the vanilla extract.
10. Step 10: Place one cake layer on a serving plate and spread a layer of coconut frosting on top.
11. Step 11: Add the second cake layer and frost the top and sides evenly with the remaining frosting.
12. Step 12: Garnish the cake with shredded coconut for decoration.
13. Step 13: Slice and serve your Ube Coconut Cake, enjoying the unique flavors and beautiful colors.

Tips & Variations

• Use fresh homemade ube puree if available for a more vibrant flavor and color.
• For a nutty twist, sprinkle toasted coconut flakes instead of shredded coconut on top.
• Make this cake vegan by substituting eggs with flax eggs and using vegan butter for frosting.
• Ensure ingredients are at room temperature to help the batter blend smoothly and bake evenly.

Storage

Store the cake covered in the refrigerator for up to 4 days. Let it come to room temperature before serving for the best texture and flavor. Leftover cake can also be wrapped tightly and frozen for up to a month; thaw overnight in the refrigerator before frosting or serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen ube instead of canned?

Yes, you can use frozen ube by thawing it completely and mashing it into a smooth puree before using it in the recipe.

Is it necessary to use coconut milk in the cake and frosting?

Coconut milk adds moisture and a subtle tropical flavor that complements the ube. You can substitute with regular milk, but the coconut taste will be less pronounced.

Ube Coconut Cake Recipe

Print Recipe

★★★★★

4.6 from 143 reviews

This Ube Coconut Cake is a vibrant and delicious Filipino-inspired dessert combining the unique purple yam flavor of ube with moist cake layers and creamy coconut frosting. Perfectly balanced with sweet coconut milk and shredded coconut garnish, this cake is a showstopper for any celebration or sweet craving.

• Author: Kai
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Filipino

Ingredients

Scale 1x2x3x

For the Cake:

• 1 cup ube puree (canned or homemade)
• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened coconut milk
• 1/2 cup vegetable oil
• 3 large eggs
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda

For the Coconut Frosting:

• 1 cup unsalted butter (softened)
• 4 cups powdered sugar
• 1/4 cup coconut milk
• 1 teaspoon vanilla extract
• 1/2 cup shredded coconut (sweetened or unsweetened, for garnish)

Instructions

1. Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. In a large mixing bowl, combine the ube puree, coconut milk, vegetable oil, eggs, and vanilla extract, whisking until well combined. In another bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined without overmixing.
2. Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in 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.
3. Prepare the Coconut Frosting: In a large mixing bowl, beat the softened butter until creamy and smooth. Gradually add the powdered sugar and coconut milk, mixing continuously until the frosting becomes light and fluffy. Add the vanilla extract and mix until well incorporated.
4. Assemble the Cake: Once cooled, place one cake layer on a serving plate and spread a layer of coconut frosting on top. Add the second cake layer and cover the top and sides with remaining frosting. Sprinkle shredded coconut on the top for garnish.
5. Serve: Slice the Ube Coconut Cake and serve, enjoying the rich flavors and beautiful vibrant colors.

Notes

• Ensure cakes are completely cool before frosting to prevent melting the frosting.
• You can substitute canned ube puree with homemade ube jam or freeze-dried ube powder reconstituted with water.
• For an extra coconut flavor, toast the shredded coconut before garnishing.
• This cake can be stored covered in the refrigerator for up to 3 days.
• Bring refrigerated cake to room temperature before serving for best texture and flavor.

Keywords: ube cake, coconut cake, Filipino dessert, ube coconut cake, purple yam cake, homemade cake, coconut frosting