Ube Cake Recipe Filipino: Vibrant Purple Layers With Coconut Swirl

This Filipino-inspired creation brings the vibrant purple hue of ube to a moist, layered cake with rich coconut undertones.

The combination of traditional ube halaya and coconut milk delivers a tender, flavorful dessert that’s as beautiful as it is delicious.

Ingredients for Ube Cake Recipe Filipino

Vibrant purple yam and coconut create these rich, moist layers. Simple ingredients, stunning result.

The ube halaya is the soul of this cake. Filipino markets often carry the best brands like Good Shepherd or Minola. If you can’t find it, Asian grocery stores are your next best bet. Look for a deep purple color and thick, jam-like consistency. I always grab an extra jar—it keeps well and works in tons of desserts (like ice cream or mochi).

No ube halaya? Make your own by boiling and mashing purple yam with sugar and coconut milk. Swap coconut milk for half-and-half at the same amount if needed, but the coconut flavor is key here. The butter must be unsalted—salted can make the cake too dense. For the shredded coconut, sweetened works best in the swirl, but unsweetened is fine if that’s what you have.

This cake tastes even better the next day once the flavors meld. Store covered at room temperature for 2-3 days or refrigerate for up to 5 days. Freeze slices for 3 months—perfect for making ahead. Just thaw at room temperature before serving.

Step-by-Step Instructions for Ube Cake With Coconut Swirl

Here’s the method. Straightforward, tested, works every time.

Step 1: Cream Butter and Sugars for Light Batter

In a stand mixer with the paddle attachment, beat the 1 cup unsalted butter with the 1.5 cups granulated sugar on medium speed for 4-5 minutes until pale and fluffy. The mixture should nearly double in volume—this incorporates air for a tender crumb.

Scrape down the sides of the bowl halfway through to ensure even mixing. I always use room temperature butter here; cold butter won’t cream properly and you’ll end up with a dense cake. The sugar’s fine grain dissolves easily, creating that perfect smooth texture.

Step 2: Incorporate Eggs and Flavorings

Add the 4 whole large eggs one at a time, mixing for 30 seconds after each addition until fully incorporated. Then add the 1 tsp vanilla extract, 1 tsp ube extract, and 1.5 cups ube halaya, mixing until just combined.

The ube halaya will give the batter its signature purple hue. Don’t overmix at this stage—just combine until you see no streaks of yam. The ube extract intensifies both color and flavor, while the vanilla adds depth to the tropical profile.

Step 3: Combine Dry Ingredients and Alternate with Coconut Milk

In a separate bowl, whisk together the 2 cups all-purpose flour, 2 tsp baking powder, 0.5 tsp baking soda, and 0.5 tsp salt. With the mixer on low, add about a third of the dry ingredients to the batter, mixing until just combined.

Pour in half the 1 cup coconut milk and mix until incorporated. Repeat with another third of dry ingredients, the remaining coconut milk, and finish with the last of the dry ingredients. The batter will be thick but pourable.

Step 4: Layer with Shredded Coconut and Bake

Pour half the batter into a greased and lined 9-inch round cake pan. Sprinkle the 0.5 cup shredded coconut evenly over the surface, leaving a ½-inch border around the edge. Top with the remaining batter and smooth the surface.

Bake at 350°F for 45-55 minutes, or until a toothpick inserted in the center comes out clean. The cake is done when the top springs back when lightly pressed and the edges start to pull away from the pan.

Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. The coconut layer creates a delightful textural contrast and nutty aroma throughout the moist, vibrant purple cake.

Creative Variations of These Flavors

🍮 Ube-Coconut Cheesecake Fusion

Combine the rich, nutty flavor of ube with creamy cheesecake for a decadent twist. Replace 1 cup of all-purpose flour in your base recipe with crushed graham crackers and mix with 8 oz of cream cheese, 1/4 cup sugar, and 1 egg. Swirl in 1/2 cup of ube halaya and 1/4 cup coconut cream for a marbled effect. Bake at 325°F (160°C) for 45-50 minutes for a velvety texture.

🥥 Ube-Pandan Layered Cake

Add a tropical spin by incorporating pandan into your ube cake. Divide the batter in half—leave one as is and mix the other with 1 tsp pandan extract and a few drops of green food coloring. Alternate layers of ube and pandan batter, then bake as usual. The fragrant, earthy notes of pandan complement the sweet ube beautifully.

💪 Gluten-Free Ube Cake

For a lighter, gluten-free version, swap the all-purpose flour with 1 1/2 cups of almond flour and 1/4 cup coconut flour. Add 1 tsp xanthan gum for structure. Use coconut sugar instead of refined sugar and applesauce to replace oil. This version keeps the cake moist while being lower in carbs.

❄️ Ube Icebox Cake

Skip the oven with this no-bake treat! Layer ube-flavored whipped cream (mix 2 cups heavy cream, 1/2 cup powdered sugar, and 1/2 cup ube halaya) between sheets of graham crackers or ladyfingers. Chill for at least 4 hours or overnight. Top with toasted coconut flakes for crunch.