Purple Yam Coconut Cake
The first time I made Purple Yam Coconut Cake, it felt like bringing a piece of my heritage to the table. Purple Yam Coconut Cake is a dessert deeply rooted in Filipino culture, combining the earthy flavors of ube (purple yam) and the creamy richness of coconut. When I bake this cake, the vibrant purple hue of the ube filling and the sweet aroma of coconut fill my kitchen, making it a truly special experience.
The Ingredients and Preparation
Preparing the Purple Yam Coconut Cake always begins with a careful selection of ingredients. The purple yam, with its unique flavor and vibrant color, is the star of the show. I combine it with other essentials like cake flour, egg yolks, and coconut preserves. The first time I grated the purple yam, its deep color and subtle aroma brought back memories of family gatherings and Filipino celebrations. Mixing these ingredients together is like blending history with love.
Baking the Cake Layers
The most exciting part of making the Purple Yam Coconut Cake is baking the layers. As I pour the batter into the pans and place them in the oven, I eagerly wait for the magic to happen. The kitchen fills with a delightful smell, hinting at the delicious treat that’s coming. When the cakes come out of the oven, they’re light and fluffy with a beautiful purple color, promising a delightful dessert.
Assembling and Frosting
Assembling the Purple Yam Coconut Cake is both a creative and rewarding process. I carefully spread the coconut preserves between the layers, ensuring each bite will be flavorful. Frosting the cake with a smooth, violet buttercream not only adds to its beauty but also enhances the taste. Seeing the final product, with its vibrant colors and elegant look, makes all the effort worthwhile. Sharing this cake with family and friends brings joy and pride, knowing that it’s not just a dessert but a piece of cultural heritage.
Table of Contents
Chef’s Notes- Purple Yam Coconut Cake
- Room Temperature Ingredients: Ensure all ingredients are at room temperature before starting to achieve a smooth and consistent batter.
- Grating the Ube: Use a fine grater or food processor to grate the ube for a smoother texture in the batter.
- Folding the Meringue: Gently fold the meringue into the batter to maintain its light and airy texture. Overmixing can deflate the meringue and result in a denser cake.
- Cooling the Cakes: Inverting the pans immediately after baking helps prevent the cakes from collapsing. Let them cool completely before assembling.
- Frosting Consistency: For a smoother buttercream, beat the butter until very creamy before adding the evaporated milk mixture. If the frosting becomes too soft, chill it briefly before using.
- Serving Suggestions: Enhance the presentation by garnishing with toasted coconut flakes or edible flowers. Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
- Storage: Store the cake in an airtight container in the refrigerator for up to three days to keep it fresh and moist.
Purple Yam Coconut Cake
12
slices30
minutes30
minutes714
kcal1
hourDive into the vibrant world of Filipino desserts with this stunning Purple Yam Coconut Cake! This cake, made with ube (purple yam) and macapuno (coconut sport), is not only a feast for the eyes but also a delight for the taste buds. Perfect for any celebration, this cake will surely impress your guests with its unique flavor and beautiful color. Let’s get baking!
Ingredients
- Dry Ingredients
2 ½ cups cake flour
3 tsp baking powder
1 tsp salt
- Ube Mixture
1 cup cooked and finely grated purple yam (ube)
¾ cup whole milk
1 tsp vanilla extract
7 egg yolks lightly beaten
½ cup light corn syrup
½ cup vegetable oil
- Meringue
7 egg whites
1 tsp cream of tartar
1 cup granulated sugar
6 drops red food coloring
6 drops blue food coloring
- Filling
1 (12-ounce) jar coconut preserves (macapuno)
- Buttercream Frosting
1 cup chilled evaporated milk
¾ cup granulated sugar
1 cup unsalted butter softened
1 drop violet food coloring
Directions
- Preheat your oven to 325°F (165°C). Line the bottoms of three 9-inch round cake pans with parchment paper without greasing them. In a large mixing bowl, whisk together the cake flour, baking powder, and salt; set aside.
- Mix the grated purple yam with milk and vanilla extract until smooth. Gradually add in the egg yolks, corn syrup, and vegetable oil. Blend in the dry ingredients until the batter is smooth; set aside. Beat the egg whites and cream of tartar until stiff peaks form. Add the sugar gradually while beating. Incorporate red and blue food coloring to achieve a vibrant purple hue.
- Gently fold the meringue into the ube batter until no streaks remain. Divide the batter among the prepared pans and bake for 30-35 minutes. Once baked, cool the cakes, spread coconut preserves between layers, and stack them.
- Combine chilled evaporated milk and sugar. Beat softened butter until creamy, then gradually add the milk mixture and beat until smooth. Add violet food coloring to achieve desired color. Frost the assembled cake with the prepared buttercream frosting on top and sides.
Equipment
- chef’s knife
- cutting board
- electric mixer
- Mixing bowls
- measuring cups and spoons
- Baking sheet
- parchment paper
Nutrition Facts
- Calories: 714kcal
- Fat: 44g
- Saturated Fat: 26g
- Cholesterol: 180mg
- Sodium: 350mg
- Potassium: 200mg
- Carbohydrates: 75g
- Fiber: 2g
- Sugar: 50g
- Protein: 12g
- Vitamin A: 20IU
- Vitamin C: 4mg
- Calcium: 15mg
- Iron: 10mg
FAQs- Purple Yam Coconut Cake
Can I use fresh ube instead of frozen?
Yes, you can use fresh ube. Peel and boil the ube until tender, then grate it finely before using it in the recipe.
What can I use if I can’t find macapuno (coconut sport) preserves?
You can substitute with regular sweetened shredded coconut or coconut jam. Adjust the sweetness to your preference.
How do I achieve the vibrant purple color without food coloring?
The natural color of ube can vary, but using high-quality ube extract can enhance the purple hue without needing food coloring.
Can I make this cake ahead of time?
Yes, you can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store at room temperature. Assemble and frost the cake the next day.
What if I don’t have cake flour?
You can make a cake flour substitute by measuring 1 cup of all-purpose flour, removing 2 tablespoons of it, and replacing those 2 tablespoons with cornstarch. Sift together before using.
