Ube and Coconut Macapuno Cake
This vibrant purple chiffon cake is layered with sweet macapuno (stringy coconut sport) and frosted with a silky ube whipped cream. It is a quintessential Filipino celebration dessert that balances earthy yam notes with creamy tropical sweetness.
Ingredients
Ingredients
- 2 cups cake flour sifted
- 1.5 cups granulated sugar divided into two equal parts
- 1 tbsp baking powder
- 0.5 tsp salt
- 6 large egg yolks room temperature
- 0.5 cup vegetable oil
- 0.5 cup fresh milk combined with 1 tsp ube extract
- 0.5 cup ube halaya purple yam jam
- 6 large egg whites room temperature
- 0.5 tsp cream of tartar
- 12 oz macapuno strings bottled coconut sport, drained
- 2 cups heavy whipping cream chilled
Notes
Store the cake in an airtight container in the refrigerator for up to 3 days. For the best flavor, let the assembled cake chill for at least 2 hours before serving to allow the ube and coconut flavors to meld. You can substitute ube halaya with ube powder rehydrated in water if the jam is unavailable.