Ube Coconut Cake Recipe
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.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://kitchenwithkai.com/ube-coconut-cake-recipe/
