Ube Macapuno Cake: A Filipino Delight

Name: Ube Macapuno Cake: A Filipino Delight
Prep time: 30 min
Cook time: 35 min
Total time: 125 min
Yield: 12 slices
Cuisine: Filipino
Ingredients: 1 1/2 cup all-purpose flour (spooned and levelled); 1 cup sugar; 1 tbsp baking powder; 1/2 tsp salt; 1 cup ube halaya (store-bought or homemade); 1/2 cup vegetable oil; 1/2 cup coconut milk; 1 tsp vanilla extract; 5 egg yolks; 5 egg whites; 1/4 tsp cream of tartar; 1 cup heavy cream (chilled); 1/4 cup powdered sugar; 1/2 tsp vanilla extract; 1 cup macapuno (drained)

125 min 12 slices Medium

All Recipes

Indulge in this vibrant ube macapuno cake, a classic Filipino dessert bursting with coconut and purple yam flavours.

Prep

30 min

Cook

35 min

Total

125 min

Servings

Difficulty

Medium

Ube macapuno cake is a beloved Filipino dessert known for its striking purple hue and delightful coconut flavour. Ube, or purple yam, is a staple in Filipino cuisine, and when combined with sweet macapuno, or coconut sport, it creates a moist and flavourful cake perfect for any occasion. This version of the cake is both traditional and approachable, making it ideal for those who want to explore Filipino flavours in their baking adventures. The secret to this cake's appeal lies in its unique combination of ingredients and textures. The ube provides a natural sweetness and earthy undertone, while the macapuno adds a chewy and slightly sweet element. Together, they create a harmonious balance that is both exotic and comforting. Whether you're familiar with Filipino desserts or trying them for the first time, this ube macapuno cake is sure to impress.

Instructions

Prepare the dry ingredients

Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans. In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Pro tip: Make sure to measure flour accurately for the best texture.

Mix wet ingredients

In another bowl, combine ube halaya, vegetable oil, coconut milk, vanilla extract, and egg yolks. Mix until smooth.

Pro tip: Use fresh ube halaya for a more vibrant flavour.

Combine and fold

Gradually add the wet mixture to the dry ingredients, stirring until just combined. Do not overmix.

Pro tip: Overmixing can lead to a dense cake.

Beat egg whites

In a separate bowl, beat egg whites and cream of tartar until stiff peaks form. Carefully fold into the cake batter.

Pro tip: Folding gently helps maintain the cake's lightness.

Bake the cake

Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the centre comes out clean.

Pro tip: Rotate pans halfway through for even baking.

Cool and frost

Allow cakes to cool completely on a wire rack. Whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Spread over the cooled cake layers, adding macapuno in between and on top.

💡

Tips & Tricks

Use fresh ube for a more vibrant colour and flavour.
Ensure the cake is completely cooled before frosting.
Use a serrated knife for even layers.

Frequently Asked Questions

What is an ube macapuno cake?

Ube macapuno cake is a Filipino dessert made with purple yam and sweet coconut sport, offering a vibrant look and unique flavour.

How many calories are in a slice of ube macapuno cake?

A slice of ube macapuno cake contains approximately 350 calories.

Can I use fresh ube instead of ube halaya?

Yes, fresh ube can be used by boiling and mashing it into a smooth paste before incorporating it into the recipe.

How do I store leftover ube macapuno cake?

Store leftover cake in an airtight container in the refrigerator for up to three days.

What is macapuno?

Macapuno is a variety of coconut with a soft, jelly-like flesh often used in Filipino desserts.

Serving Suggestions

Serve the ube macapuno cake with a cup of tea or coffee for a delightful afternoon treat. Its vibrant colour and unique taste make it a showstopper at parties and gatherings. To make ahead, bake the cake layers and store them in the refrigerator for up to two days. Frost just before serving for the freshest taste. Leftovers can be kept in an airtight container in the fridge for up to three days.

Nutrition per serving

350

Calories

Protein

18g

Fat

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