Ingredients

For the Ube Cake:

  • 2 ½ cups (300g) all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup (240ml) whole milk
  • 1 tbsp white vinegar
  • 1 cup (225g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 4 large eggs
  • 1 cup (240g) ube halaya (purple yam jam)
  • 2 tsp ube extract
  • ½ tsp vanilla extract

For the Coconut Frosting:

  • 1 cup (225g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • ½ cup (120ml) coconut cream
  • 1 tsp vanilla extract
  • ¼ tsp salt

For Garnish:

  • 1 cup (80g) sweetened coconut flakes, toasted
  • Optional: Purple food coloring for enhanced frosting hue

Equipment

  • Two 8-inch (20cm) round cake pans
  • Parchment paper
  • Mixing bowls
  • Electric mixer or stand mixer
  • Cooling racks
  • Offset spatula

Instructions

Step 1: Prepare the Cake Pans

  1. Preheat oven to 350°F (175°C).
  2. Grease two 8-inch round cake pans and line the bottoms with parchment paper.

Step 2: Make the Ube Cake Batter

  1. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  2. In a small bowl, combine milk and vinegar. Let sit for 5 minutes to curdle slightly.
  3. In a large bowl, beat butter and sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition.
  5. Mix in ube halaya, ube extract, and vanilla extract until fully combined.
  6. Alternate adding the dry ingredients and milk mixture to the butter mixture in three additions, starting and ending with the dry ingredients. Mix until just combined; do not overmix.

Step 3: Bake the Cakes

  1. Divide batter evenly between the prepared pans, smoothing the tops with a spatula.
  2. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  3. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.

Step 4: Prepare the Coconut Frosting

  1. In a large bowl, beat butter until creamy, about 2 minutes.
  2. Gradually add powdered sugar, beating on low speed until combined, then on medium until smooth.
  3. Add coconut cream, vanilla extract, and salt. Beat on high speed for 2-3 minutes until light and fluffy.
  4. Optional: Add a drop of purple food coloring for a pastel purple tint, mixing until evenly colored.

Step 5: Toast the Coconut Flakes

  1. Spread coconut flakes on a baking sheet.
  2. Bake at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden brown. Watch closely to prevent burning.
  3. Set aside to cool.

Step 6: Assemble the Cake

  1. Place one cake layer on a serving plate. Spread a thick layer of coconut frosting over the top.
  2. Place the second cake layer on top, pressing gently to adhere.
  3. Frost the top and sides of the cake with the remaining coconut frosting, creating smooth or decorative swirls with an offset spatula.
  4. Sprinkle toasted coconut flakes generously over the top and press lightly onto the sides.

Step 7: Serve

  1. Chill the cake for 30 minutes to set the frosting, if desired.
  2. Slice and serve at room temperature for the best flavor.

Serving Suggestions

  • Pair with a scoop of coconut or ube ice cream for extra indulgence.
  • Serve with hot tea or coffee to balance the sweetness.

Storage

  • Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
  • Freeze unfrosted cake layers, wrapped tightly in plastic wrap, for up to 3 months.

Tips

  • Ensure all ingredients are at room temperature for a smoother batter and frosting.
  • Ube halaya and ube extract can be found in Asian grocery stores or online.
  • For a lighter texture, sift the flour before measuring.