top of page

Ube-Macapuno Cake is a delightful Filipino dessert that combines the vibrant purple color and distinct flavor of ube (purple yam) with the sweet and creamy macapuno (coconut sport). This recipe presents a step-by-step guide to creating a moist and decadent Ube-Macapuno Cake that will surely impress your family and friends.


For the cake:

- 2 cups all-purpose flour

- 2 teaspoons baking powder

- 1/2 teaspoon salt

- 1/2 cup unsalted butter, softened

- 1 1/2 cups granulated sugar

- 4 large eggs

- 1 teaspoon vanilla extract

- 1/2 cup ube jam

- 1/2 cup ube halaya spread

- 1/2 cup coconut milk

- 1/2 cup water

- Purple food coloring (optional)

For the frosting:

- 1 1/2 cups heavy cream

- 1/2 cup powdered sugar

- 1/2 teaspoon vanilla extract

- 1 cup macapuno strings (coconut sport)


1. Preheat your oven to 350°F (175°C). Grease and line with parchment paper two 9-inch round cake pans.

2. In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

3. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. This can be done using an electric mixer on medium speed for about 3-4 minutes.

4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

5. In a separate bowl, combine the ube jam, ube halaya spread, coconut milk, and water. If desired, add a few drops of purple food coloring to intensify the color. Mix until well combined.

6. Gradually add the dry flour mixture to the butter-sugar mixture, alternating with the ube mixture. Begin and end with the dry ingredients, mixing each addition just until incorporated. Do not overmix.

7. Divide the batter equally between the prepared cake pans. Smooth the tops with a spatula to ensure an even surface.

8. Bake in the preheated oven for approximately 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.

9. Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then transfer the cakes to a wire rack to cool completely.

10. While the cakes are cooling, prepare the frosting. In a chilled mixing bowl, whip the heavy cream until soft peaks start to form. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.

11. Once the cakes have cooled, place one cake layer on a serving plate. Spread a generous amount of whipped cream frosting over the top. Sprinkle half of the macapuno strings evenly over the frosting.

12. Carefully place the second cake layer on top and frost the entire cake with the remaining whipped cream. Garnish the top with the remaining macapuno strings, ensuring an attractive presentation.

13. For best results, refrigerate the cake for at least 4 hours before serving to allow the flavors to meld together and the frosting to set.

14. Slice and serve this delightful Ube-Macapuno Cake, enjoying the perfect balance of ube and coconut flavors in each bite.


This detailed recipe provides you with the steps and ingredients needed to create a moist and flavorful Ube-Macapuno Cake. The combination of the vibrant purple yam and sweet macapuno strings will surely make this cake a hit at any gathering or celebration. Enjoy the rich flavors and impress your loved ones with this Filipino dessert delicacy!


Top Stories

  • Youtube
  • TikTok
  • Instagram
  • Facebook
  • Quickbooks Logo
bottom of page