Ube Coconut Cake
Ube Coconut Cake
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This ube coconut cake blends the flavors of the Philippines with the technique of the American South. It’s moist, tender, and delicious.
Looking for more Asian dessert recipes? Check out Pandan Coconut Cream Pie or Chocolate Sesame Oil Cake.
The Best Way to Slice Ube Coconut Cake
Due to the nature of the frosting, a serrated knife is the best tool to do this. You must “saw” through the cake instead of attempting to make a clean cut down with a standard knife.This has no sugary fruit juice. Just pure greens, with a little citrus and ginger to cut the grassy bitterness, and an an optional pour of coconut water.Expect the taste of health!
How Should I Store this Cake?
To keep the cake moist, wrap up any leftovers (individual slices or whole cake) in plastic wrap. This cake also freezes well. In that case, I prefer individual slices. Let them thaw in the refrigerator overnight.
Tips for Success
- The frosting WILL be a little goopy. So make sure the cake layers are completely cooled before frosting.
- I suggest building your cake board on top of a cake board. And placing a sheet of parchment underneath the board while you frost.
- If the frosting keeps sliding down the sides, either: 1) Do your best to work quickly, wrap up the cake, and place it in the fridge or 2) Refrigerate the frosting for a bit to stiffen it up.
Ingredients
Method
- Preheat the oven to 350°F (180°C). Grease two 9-inch (23cm) round cake pans with cooking spray and line the bottoms with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, salt, and baking soda.
- To the bowl of a stand mixer fitted with the whisk, add the ube halaya and beat until smooth. Add the sugar and beat on medium-high speed until combined but not creamed. The sugar should look moist, crumbly, and purple.
- Add the eggs and ube paste and beat on medium speed until combined, about 30 seconds. Add the buttermilk and oil and beat until combined, about 30 seconds.
- Sift in half of the flour mixture and whisk by hand until just combined.
- Repeat with the remaining flour mixture and whisk until just combined.
- Divide the batter evenly between the prepared cake pans (about 35 oz./990g each).
- Bake until a toothpick inserted into the center of the cakes comes out clean, 35 to 40 minutes.
- Transfer the pans to a wire rack and let cool for 10 minutes.
- Run a small offset spatula around the perimeter to loosen the edges. Invert the cakes onto the wire rack. Remove the parchment and invert again onto wire racks so they sit right side up. Let cool completely.
- To the bowl of a stand mixer fitted with the paddle, add the sour cream, sugar, and salt. Beat on low speed until combined.
- Add a third of the coconut and beat on low speed until combined. Repeat two more times.
- Place one cake layer (top side up) on a cake plate. Top with 2 cups (450g) of frosting and spread evenly.
- Top with the second cake layer (bottom side up). Cover the top evenly with 2 1/2 (560g) cups of frosting.
- Use the remaining frosting for the sides.
- Wrap the cake all over with plastic wrap so it touches the frosting directly and protects the cake from air. Refrigerate overnight and up to 2 days. As it sits, both the cake layers and coconut shreds will soak up excess moisture from the frosting.
- Let the cake sit out at room temperature for 1 hour to take the chill off before serving.
- Due to the nature of the frosting, it’s best to use a serrated knife to “saw” through the cake into slices.
