This ube cake with coconut whipped cream is perfect combo for spring and summer. Ube jam is used in this cake to enhance the ube flavor. It is light, fluffy and not too sweet! It is quick and easy to make!

Ube Cake

Adopted from Hungry Huy

Wet Ingredients

• 3 egg yolks
• 117g ube halaya (I brought it in our local Asian market. You can find it on Amazon)
• 88g coconut milk
• 1 tsp ube flavoring Halo Pantry
• 50g caster sugar
• 50g water
• 150g cake flour
• 8g baking powder
• A bit of salt

Meringue Ingredients

• 3 egg white
• 1 teaspoon cream of tartar
• 30g caster sugar

Steps

1. Preheat the oven to 325°F. Prepare two 4-inch round cake pan with removable bottom. Set aside.
2. In a large mixing bowl, whisk egg yolk, sugar, coconut milk, ube halaya, ube extract together. Then add in water.
3. Add cake flour and baking powder until combined.
4. In the bowl of an electric mixer, add egg white & cream of tartar in slow for 30 seconds.
5. Add the sugar slowly and beat for another 1 minute. Speed up to medium high until meringue reaches soft peak.
6. Add 1/3 of meringue into the batter. Mix well. Then using a spatula, add 1/3 meringue into the batter and fold until combined. Add the reminder of the meringue and fold until combined.
7. Use a scale to weight the batter to split equally into each baking pan.
8. Bake for 25-30 minutes or until a toothpick comes out clean.
9. Put the cake upside down on a wire rack. Let it cool completely before releasing the cake. Cooling upside prevents the cake from deflating.

Coconut Whipped Cream

• 3/4 cup cold heavy whipped cream
• 1 tablespoon powdered sugar
• 1 teaspoon coconut flavoring from Halo Pantry
• Shredded coconut flakes for garnish (optional)

Steps

1. Pour the cold heavy cream into the bowl
2. Add in powdered sugar & coconut extract
3. Whip it on high until reaching soft peak. DO NOT walk away. It is very fast to whip up.
4. Put the whipped cream in the piping bag

Assemble

*I only used 2 cake layers for this cake. Cut each cake into two layers.

1. Place first cake layer on a cake turntable.
2. Pipe the coconut whipped cream on cake layer
3. Put the second cake layer on top and pipe whipped cream
4. Repeat the step of the top layer.
5. Add shredded coconut flake around the cake and on top of the cake (optional)
6. Enjoy!

Storage: Once prepared, the cake needs to be refrigerated up to 5 days in the fridge.

Let me know and comment below if you have tried this recipe. Follow me on Instagram.

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