Description
This vibrant Ube Coconut Cake combines the unique purple yam flavor of ube with creamy coconut frosting, resulting in a moist and colorful dessert perfect for special occasions or everyday indulgence. The cake layers are soft with a subtle coconut undertone, topped with a rich, fluffy coconut buttercream and garnished with shredded coconut for texture and presentation.
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 to prevent sticking. In a large mixing bowl, whisk together the ube puree, unsweetened coconut milk, vegetable oil, eggs, and vanilla extract until the mixture is smooth and well combined. In a separate bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and mix gently until just combined, taking care not to overmix to keep the batter light and airy.
- Bake the Cake: Evenly divide the batter between the two prepared cake pans. Place them in the preheated oven and bake for 25 to 30 minutes. Test doneness by inserting a toothpick into the center of the cakes; it should come out clean or with just a few crumbs attached. After baking, allow the cakes to cool in their pans for 10 minutes, then turn them out onto a wire rack to cool completely, which will help prevent the frosting from melting.
- Prepare the Coconut Frosting: In a large mixing bowl, beat the softened unsalted butter until it is creamy and smooth using a hand mixer or stand mixer. Gradually add the powdered sugar and coconut milk, continuing to mix until the frosting reaches a light and fluffy consistency. Finally, add the vanilla extract and mix to combine thoroughly. Adjust the consistency by adding more powdered sugar to thicken or more coconut milk to loosen, as needed.
- Assemble the Cake: Once the cake layers have cooled completely, place one layer on your serving plate. Spread an even layer of the coconut frosting over the top of this layer. Carefully place the second cake layer on top and use the remaining frosting to cover the top and sides of the cake evenly. To finish, sprinkle shredded coconut over the top of the frosted cake for added texture and visual appeal.
- Serve: Slice the Ube Coconut Cake and serve it fresh. This cake is perfect for celebrations or as a delightful treat alongside coffee or tea. Store any leftovers in an airtight container in the refrigerator.
Notes
- You can use either canned ube puree or homemade ube jam for authenticity and vibrant color.
- Be sure to let the cake layers cool completely before frosting to avoid melting the frosting.
- For a dairy-free version, substitute the butter with a vegan butter alternative and ensure powdered sugar is also vegan-friendly.
- Shredded coconut can be toasted for a nuttier flavor before garnishing, if desired.
- Store leftovers in the refrigerator for up to 4 days, bringing the cake to room temperature before serving for best taste.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
Keywords: ube cake, ube coconut cake, Filipino dessert, purple yam cake, coconut frosting, tropical cake
