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Best Ube Macapuno Cake Recipe


kwaliteatimehome My Version of Ube Macapuno Roll
kwaliteatimehome My Version of Ube Macapuno Roll from kwaliteatime.blogspot.com

Introduction

A classic and beloved Filipino cake, Ube Macapuno Cake is a delicious and unique treat. It is made with a combination of two popular Filipino flavors, Ube and Macapuno. Ube is an earthy purple yam that is widely used in Filipino desserts, while Macapuno is a type of coconut meat that is sweet and creamy. The combination of these two flavors creates a truly unique and delicious flavor that is sure to please!

Ube Macapuno Cake is a popular dish that is often served at parties and special occasions in the Philippines. It is usually made with a light and fluffy sponge cake that is layered with a sweet ube and macapuno filling. The cake is then topped with a creamy and sweet buttercream frosting and decorated with a sprinkle of toasted coconut flakes. This cake is sure to be a hit with everyone at your next gathering!

Ingredients

For the Cake:

  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 3 tablespoons ube halaya (purple yam jam)
  • 1 cup macapuno, chopped

For the Frosting:

  • 1 cup butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 3-4 tablespoons milk
  • 3 tablespoons ube halaya (purple yam jam)

For Decoration:

  • 1/2 cup toasted coconut flakes

Instructions

To make the cake: Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans and set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and ube halaya.

Add the dry ingredients in two batches, alternately with the buttermilk. Stir until just combined. Fold in the macapuno. Divide the batter evenly between the prepared pans and spread into an even layer.

Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool for 10 minutes in the pans, then invert onto a cooling rack to cool completely.

To make the frosting:

In a large bowl, cream together the butter and powdered sugar until light and fluffy, about 3 minutes. Add the vanilla extract, milk, and ube halaya. Beat until light and fluffy. If the frosting is too thick, add a little more milk. If it is too thin, add a little more powdered sugar.

To assemble the cake:

Place one of the cakes on a cake stand or serving plate. Spread a layer of frosting over the top. Place the second cake on top and spread the remaining frosting over the top and sides. Sprinkle the toasted coconut flakes over the top of the cake.

Nutrition

Serving size: 1 slice (1/12 of the cake)

  • Calories: 547 kcal
  • Carbohydrates: 59.6 g
  • Protein: 6.1 g
  • Fat: 34.3 g
  • Saturated Fat: 21.1 g
  • Cholesterol: 106 mg
  • Sodium: 344 mg
  • Fiber: 1.7 g
  • Sugar: 35.7 g

Conclusion

Ube Macapuno Cake is a classic and beloved Filipino dessert that is sure to be a hit with everyone at your next gathering. With its unique combination of ube and macapuno flavors and its light and fluffy sponge cake, this cake is sure to be a hit! Plus, it’s easy to make and doesn’t require many ingredients. Give this delicious cake a try the next time you need to make a special occasion dessert!


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