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Ube Coconut Cake

A moist and vibrant cake that harmonizes the rich flavors of ube and the sweetness of coconut, creating a delightful culinary experience.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Filipino
Calories: 320
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 can coconut milk (13.5-14 oz)
  • 12.5 tbsp sugar
  • 1.75 oz coconut oil (melted)
  • 1.5–2 tsp ube extract
  • 2.5 oz ube halaya
  • 2 large eggs (room temperature)
Dry Ingredients
  • 2 tsp baking powder
  • 8.5 oz mochiko glutinous rice flour
  • 0.5 tsp cinnamon
  • 1/16 tsp salt

Method
 

Preparation
  1. Preheat the oven to 350°F. Line an 8x8 baking pan with parchment or coat the pan with coconut oil and mochiko flour for a crisper crust.
  2. In a bowl, combine the eggs, sugar, ube extract, ube jam, coconut oil, and coconut milk. Strain the mixture to ensure a smooth consistency.
  3. Introduce the dry ingredients—glutinous rice flour, cinnamon, salt, and baking powder—into the wet mixture, stirring gently until just combined.
  4. Allow the batter to rest for 15 minutes to let the rice flour hydrate fully.
Baking
  1. Pour the mix into the prepared pan and bake for 45-50 minutes, until a toothpick emerges clean.
  2. Once cooled, slice the cake and enjoy.

Notes

Serve the cake warm or at room temperature, perhaps with powdered sugar or coconut cream. Store in an airtight container at room temperature for up to three days or refrigerate for longer storage. Using fresh ube instead of ube halaya can enhance the flavor.