Ingredients
½ cup unsalted butter, room temperature
1 cup sugar
5 large eggs, room temperature
1 tbsp ube extract
1½ cups all-purpose flour
1 tsp baking powder
½ tsp salt
1 (14-oz) can coconut milk
1 (14-oz) can ube condensed milk or sweetened condensed milk with ube extract
1 (12-oz) can evaporated milk
2 cups heavy cream, chilled
2 tbsp sugar (for topping)
1 tsp vanilla extract
Instructions
1. Preheat oven to 350°F. Grease a 9×13-inch baking pan.
2. Cream butter and sugar until light and fluffy.
3. Add eggs one at a time, mixing well after each addition.
4. Stir in ube extract.
5. Sift in flour, baking powder, and salt. Mix just until combined.
6. Pour batter into the prepared pan and smooth evenly.
7. Bake for 20 minutes or until a toothpick comes out clean.
8. Remove from oven and poke holes all over the cake with a fork.
9. In a separate bowl, mix coconut milk, ube condensed milk, and evaporated milk.
10. Slowly pour the milk mixture over the cake in batches, letting it absorb between pours.
11. Refrigerate for 15 minutes or until cooled completely.
12. Whip heavy cream, sugar, and vanilla to stiff peaks.
13. Spread whipped cream evenly on top of the cake.
14. Chill until ready to serve, preferably overnight.
Notes
If ube condensed milk isn’t available, use sweetened condensed milk with ube extract.
Coconut milk may clump; stir gently to help it absorb.
The cake absorbs best when still warm.
Store covered in the fridge for up to 5 days. Do not freeze.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Melty Desserts
- Method: Baking
- Cuisine: Filipino, Latin American