Ube Coconut Cake
Purple yam cake layered with coconut cream and toasted coconut.
Cook it step by step
- 1
Before cooking, read every step, measure all listed ingredients and prepare the cookware named by the method. Wash and dry fresh produce, then prepare it to the size described before heating the pan.
- 2
Whisk yolks with ube, coconut milk, oil and extract. Mix only until the texture is even, scraping the base and sides of the bowl so no pockets of unmixed seasoning or dry ingredient remain.
- 3
Sift in cake flour and baking powder.
- 4
Whip egg whites with sugar to firm glossy peaks and fold gently. Use broad, gentle strokes and stop as soon as everything is evenly distributed so delicate ingredients keep their texture.
- 5
Bake in lined tins until springy and cool fully. Fully preheat to 175°C conventional / 155°C fan; bake for about 35 minutes, then use the colour, texture and doneness cue in the step to decide whether it needs a little longer.
- 6
Layer with coconut whipped cream and coat with toasted coconut.
- 7
Use the stated colour and texture cues to confirm doneness, then allow the bake to rest as directed before cutting; slicing too early can make a properly cooked centre seem wet or heavy.
Make it work beautifully
- Fold meringue in three additions to protect the airy crumb.
- Use ube extract sparingly; the jam should provide most flavour.
Ube remains a visually distinctive global dessert flavour.