How to Make Ube-Macapuno Cake - A Step-by-Step Guide

Ube-Macapuno cake is a popular and delicious Filipino dessert that combines two of the country's most beloved ingredients: ube (purple yam) and macapuno (coconut). This rich and decadent cake is a favorite for special occasions such as birthdays, anniversaries, and holidays. The vibrant purple color of the ube gives the cake a unique and eye-catching appearance, while the sweet and chewy macapuno adds a delightful texture and flavor.

Ube, also known as purple yam, is a staple ingredie...

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Ingredients

  • 2 ½ cups cake flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup ube (purple yam), cooked and finely grated
  • ¾ cup milk
  • 1 teaspoon vanilla extract
  • 7 egg yolks, lightly beaten
  • ½ cup corn syrup
  • ½ cup vegetable oil
  • 7 egg whites
  • 1 teaspoon cream of tartar
  • 1 cup white sugar
  • 6 drops red food color
  • 6 drops blue food coloring
  • 1 (12 ounce) jar macapuno (coconut preserves)
  • 1 cup evaporated milk, chilled
  • ¾ cup white sugar
  • 1 cup butter, softened
  • 1 drop violet food coloring

Information

  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hr
  • Servings: 12
  • Yield: 1 3-layer 9-inch cake

  • Preheat the oven to 325 degrees F (165 degrees C). Line the bottom of three 9-inch round pans with parchment paper, but do not grease.
  • Make the ube cake: Mix flour, baking powder, and salt together in a large bowl; set aside. Place grated ube in a large bowl. Combine 3/4 cup milk and 1 teaspoon vanilla; gradually blend into ube until smooth. Blend in egg yolks, corn syrup, and oil. Beat in flour mixture until smooth; set aside.
  • Combine egg whites and cream of tartar in a large bowl; beat with an electric mixer until foamy. Gradually add sugar, then red and blue food coloring, continuing to beat until stiff peaks form. Fold 1/3 of the whites into batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 to 35 minutes. Invert pans on a wire rack and let cool upside down. When cool, run a knife around the edges to loosen cake from the pans. Spread coconut preserves onto the cooled cake layers; stack layers on a cake stand or serving plate.
  • Make the buttercream: Combine evaporated milk and 3/4 cup sugar; set aside. Combine butter and sugar in a large bowl; beat with an electric mixer until smooth and creamy. Beat in food coloring, one drop at a time, until the desired tint is achieved. Frost top and sides of cake with buttercream.
  • Nutrition

    714 cal.

    • Total Fat: 44g
    • Saturated Fat: 13g
    • Cholesterol: 168mg
    • Sodium: 469mg
    • Total Carbohydrate: 75g
    • Dietary Fiber: 1g
    • Total Sugars: 36g
    • Protein: 12g
    • Vitamin C: 0mg
    • Calcium: 232mg
    • Iron: 4mg
    • Potassium: 266mg