Ube Coconut Cake
A vibrant and delicious cake that combines the unique flavors of ube and coconut, perfect for any celebration.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 1/4 cups sugar
- 2 large eggs room temperature
- 1 cup coconut milk
- 1 tsp vanilla extract
- 1/4 cup ube extract
Coconut Frosting
- 8 oz cream cheese softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1 cup shredded coconut
Instructions
Preparation
- In a bowl, mix the ube extract and coconut milk until smooth. Set aside.
- Cream butter and sugar until light. Add eggs one at a time, then vanilla. Alternately add dry ingredients and ube mixture, mixing just until combined.
- Divide batter into two prepared cake pans. Bake at 350°F for 25-30 minutes or until a toothpick comes out clean. Let cool completely.
- Beat cream cheese until smooth. Gradually add powdered sugar and vanilla. Fold in shredded coconut.
Serving
- Layer the cakes with coconut frosting in between. Frost the top and sides with remaining frosting. Chill before serving for cleaner slices.
- Slice the cake into eight servings. Enjoy with a cup of tea or coffee for an enhanced experience.
Storage
- Store leftover cake in an airtight container in the refrigerator for up to 5 days. Allow to come to room temperature before serving.
Notes
Pro Tips: Use room temperature ingredients for even mixing. Adjust ube extract for color preference. Don't overbake the cake layers.
Ingredient Substitutions: Use ube halaya instead of extract for a more intense flavor. Substitute coconut milk with almond milk if desired.
How to Serve: Pair with coconut water or pineapple juice. Add a scoop of vanilla ice cream for extra indulgence.
Storage & Freshness: Store in the refrigerator, covered, for up to 5 days. Bring to room temperature before serving.
Make-Ahead Tips: Cake layers can be baked a day in advance. Frost on the day of serving for best results.
Ingredient Substitutions: Use ube halaya instead of extract for a more intense flavor. Substitute coconut milk with almond milk if desired.
How to Serve: Pair with coconut water or pineapple juice. Add a scoop of vanilla ice cream for extra indulgence.
Storage & Freshness: Store in the refrigerator, covered, for up to 5 days. Bring to room temperature before serving.
Make-Ahead Tips: Cake layers can be baked a day in advance. Frost on the day of serving for best results.