Ube Purple Yam Layer Cake with Coconut Cream Cheese Frosting
A stunning, vibrant purple cake made with real ube (purple yam) for an earthy, sweet flavor, layered with a rich and tangy coconut cream cheese frosting. This Filipino-inspired dessert is a showstopper for any celebration.
Ingredients
Ingredients
- 1.5 cups all-purpose flour sifted
- 1 cup granulated sugar
- 1 tbsp baking powder
- 0.5 tsp salt
- 0.75 cup ube halaya (ube jam) at room temperature
- 0.5 cup vegetable oil
- 2 large eggs at room temperature
- 1 tsp vanilla extract
- 0.5 cup whole milk at room temperature
- 8 oz cream cheese softened to room temperature
- 0.5 cup unsalted butter softened to room temperature
- 3 cups powdered sugar sifted
- 1 tsp coconut extract
- 2 tbsp heavy cream or full-fat coconut milk
Notes
Storage: Store the cake covered in the refrigerator for up to 5 days. Let it sit at room temperature for 20-30 minutes before serving for the best texture.
Make-Ahead Tips: The cake layers can be baked, cooled, wrapped tightly in plastic wrap, and frozen for up to 1 month. Thaw overnight in the refrigerator before frosting. The frosting can be made 1 day ahead and stored in the refrigerator; re-whip before using.
Substitutions: If you cannot find ube halaya, you can substitute with ube powder mixed with coconut milk and sugar to a jam consistency. For a dairy-free version, use vegan cream cheese and butter.
Serving Suggestions: Garnish with toasted coconut flakes, edible flowers, or a drizzle of ube syrup for an extra special touch.