Ube Cake with White Chocolate Coconut Cream boasts of a luscious frosting made of coconut milk, white chocolate and mascarpone. It is finished with a generous amount of shredded coconut for the ultimate ube-coconut treat.
We are approaching Christmas again, can you believe it? Around this time 2 years ago, I was working on the blog like crazy because of our upcoming vacation in the Philippines. Baking, scheduling posts, social media promotions and such. And now, the months have come to a full circle and it is the holidays again!
This reminds me of all the festivities, grand decorations and the food. So this time is a good time to reminisce all those, and what other dessert items will come to my mind than ube. It is almost like ube is the national dessert in the Philippines come Christmas time.
Ube, or purple yam,  is a crop similar to the sweet potatoes but it is unique in its pretty purple color and the distinct taste makes it an ideal base for desserts. It is often made into ice cream, candies, puddings, and of course, cakes.
Okay, allow me to entice you more. Ube Cake with White Chocolate Coconut Cream– the grandest, most divine ube cake you can make for the holidays. I am so into that heavenly coconut cream. Imagine creamy coconut flavor, combined with luscious white chocolate, and to that add a hint of richness in the form of mascarpone
Well, needless to say, this is one special ube-coconut cake.
Ube Cake with White Chocolate Coconut Cream: Step by Step Process
- Preheat oven to 325 F. Grease the bottom of two 9- inch round baking pans and line the bottom part with parchment paper.Â
- In another large mixing bowl, stir together oil, milk, egg yolks and the ube flavoring. In another bowl, combine the flour, 1 cup of sugar, flour and salt. Add the dry ingredients to the yolk mixture and use a hand-held mixer to beat everything together until the mixture is smooth.
- Â In the bowl of a stand mixer (or use a hand-held mixer), beat the egg whites until it is frothy. Add the cream of tartar until soft peaks form. Gradually add 1/2 cup of sugar while beating, until the mixture forms firm peaks. Fold the egg whites into the yolk batter using a rubber spatula, until the mixture is well blended.
- Pour batter into the two 9-inch baking pans and bake in the preheated oven for 40 minutes, or until a toothpick inserted at the center of the cakes comes out clean. Transfer the pans on a wire rack to cool them slightly, then turn them over, remove the parchment paper and cool completely.
- To assemble the cake, lay one cake on a serving plate. Spread about 2 cups of the cream on top of the cake. Lay the second layer of the cake over the cream. Frost the sides and top of the cake with the remaining cream. Cover the entire cake with shredded coconut. Top with ube polvoron and/or sliced ube cupcakes/crumbled ube cake.
Making the White Chocolate Coconut Cream
- Heat the coconut milk and 1 cup of sweetened shredded coconut in a medium saucepan over low to medium heat. Stir often until the coconut milk is absorbed.
- The end mixture should look like coarse baby cereal. This should take about an hour. Immediately stir in the white chocolate chips until it has all melted and the mixture is smooth.
- Transfer the mixture to a bowl. Lay a plastic wrap over the mixture, with the plastic touching the surface of the mixture directly. This prevents the mixture to form a thick film as it cools. Let the mixture cool completely.
- Whip the icing sugar and mascarpone until combined. Fold this mixture into the cooled coconut mixture using a rubber spatula. Your icing is done!Â
Notes
- The ube chiffon cake recipe calls for ube flavoring. I used McCormick brand here, but Ferna flavocol brand, is also a good one. Actually, I switch from one to the other whichever is available and I am always happy with the results.
- In the previous version of this recipe, I used cream cheese for a more cost-friendly option. However, mascarpone is simply just the best for this frosting. I strongly suggest that you use it instead of cream cheese. Cream cheese turns out very liquidy. The mascarpone yields a more sturdy cream and the flavor is amazing.
- Top the cake with whatever ube goodies you can find. I used ube wafer sticks, ube sans rival and ube cupcakes slices that I purchased at Seafood city. I also used polvoron and crumbled ube cake before. Its your call!
More Ube Goodness For You:
- Ube Chiffon Cake with Ube Whipped Buttercream
- Ube Taisan
- Ube Pie
- Ube Ensaymada
- Ube Bread Rolls
- Ube Cheesecake
- Ube Cupcakes with Ube Swiss Meringue Buttercream
More Filipino Desserts to Love:
Ube Cake with White Chocolate Coconut Cream
Ube Cake with White Chocolate Coconut Cream boasts of a luscious frosting made of coconut milk, white chocolate and cream cheese. It is finished with a generous amount of shredded coconut for the ultimate ube-coconut treat.
Ingredients
For the Ube Chiffon Cake
- 7 egg yolks ( from large eggs)
- 1/2 cup canola oil
- 3/4 cup milk
- 3 tsp ube flavor ( McCormick or Ferna)
- 1 and 1/2 cup of sugar
- 2 cups all-purpose flour
- 2 and 1/2 tsp baking powder
- 3/4 tsp salt
- 7 egg whites ( from large eggs)
- 1/2 tsp cream of tartar
For the White Chocolate Coconut Cream
- 400 ml coconut milk
- 1 cup dried shredded sweetened coconut
- 1 cup white chocolate chips
- 3 cups mascarpone cheese
- 1/2 cup icing sugar
For the Finishing
- 2 cups sweetened shredded dried coconuts
- ube polvoron, ube sansrival, crumbled ube cake and ube wafer sticks- for decorations.
Instructions
- Preheat oven to 325 F. Grease the bottom of two 9- inch round baking pans and line the bottom part with parchment paper. In another large mixing bowl, stir together oil, milk, egg yolks and the ube flavoring.
- In another bowl, combine the flour, baking powder, 1 cup of sugar, flour and salt. Add the dry ingredients to the yolk mixture and use a hand-held mixer to beat everything together until the mixture is smooth.
- In the bowl of a stand mixer (or use a hand-held mixer), beat the egg whites until it is frothy. Add the cream of tartar until soft peaks form. Gradually add 1/2 cup of sugar while beating, until the mixture form firm peaks. Gradually fold the egg whites to the yolk batter using a rubber spatula, until the mixture is well blended and streak-free.
- Pour batter into the two 9-inch baking pans and bake in the preheated oven for 40 minutes, or until a toothpick inserted at the center of the cakes comes out clean. Transfer the pans on a wire rack to cool them slightly, then turn them over, remove the parchment paper and cool completely.
- To assemble the cake, lay one cake on a serving plate. Spread about 2 cups of the cream on top of the cake. Lay the second layer of the cake over the cream. Frost the sides and top of the cake with the remaining cream. Cover the entire cake with shredded coconut. Top with ube polvoron and/or sliced ube cupcakes/ ube candies, whatever ube goodies you can find!
The White Chocolate Coconut Cream
- In a medium saucepan, combine the coconut milk and 1 cup shredded coconut. Stir them frequently over low to medium heat, until the shredded coconut has soaked up all of the coconut milk. This should take 40 minutes to an hour. The mixture should look like coarse baby cereal.
- Immediately stir the white chocolate chips into the coconut mixture until it has all melted and the mixture is smooth. Transfer the mixture to a bowl, cover it with plastic wrap with the plastic directly over the mixture, in contact with the mixture surface. Chill in the fridge until it is completely cool.
- In a mixing bowl, briefly whip together mascarpone cheese and icing sugar until combined. Using a rubber spatula, gently fold the cheese mixture into the coconut mixture until incorporated. Frost your cake.
Notes
- The ube chiffon cake recipe calls for ube flavoring. I used McCormick brand here, but Ferna flavocol brand, is also a good one. Actually, I switch from one to the other whichever is available and I am always happy with the results.
- In the previous version of this recipe, I used cream cheese for a more cost-friendly option. However, mascarpone is simply just the best for this frosting. I strongly suggest that you use it instead of cream cheese. Cream cheese turns out very liquidy. The mascarpone yields a more sturdy cream and the flavor is amazing.
- Top the cake with whatever ube goodies you can find. I used ube wafer sticks, ube sans rival and ube cupcakes slices that I purchased at Seafood city. I also used polvoron and crumbled ube cake before. Its your call!
Frosting recipe adapted from Butter Butter Baking.
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Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 766Total Fat: 62gSaturated Fat: 36gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 202mgSodium: 618mgCarbohydrates: 45gFiber: 2gSugar: 27gProtein: 11g
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I just want to thank you for sharing all these delicious recipes. God bless you!
This looks amazing! Did you use the coconut milk in a can or carton?
I used the ones from the can. 🙂 Good luck and happy baking!