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Delicious Filipino Ube Coconut Custard Cake

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A delightful and visually stunning Filipino dessert made with purple yam and creamy coconut, perfect for gatherings and meal prep.

Ingredients

Scale
  • 2 Cups Grated Purple Yam (Ube)
  • 1 Cup Coconut Milk
  • ½ Cup Evaporated Milk
  • ½ Cup Condensed Milk
  • ¼ Cup Granulated Sugar
  • ½ Cup Glutinous Rice Flour
  • 1 Teaspoon Ube Flavoring
  • 2 Tablespoons Butter
  • ¼ Teaspoon Salt
  • 2 Additional Cups Coconut Milk
  • ½ Cup Additional Evaporated Milk
  • ½ Cup Additional Condensed Milk
  • ½ Cup Additional Glutinous Rice Flour
  • ¼ Cup Additional Granulated Sugar
  • 2 Tablespoons Additional Butter
  • 1 Teaspoon Vanilla Extract
  • ¼ Teaspoon Additional Salt

Instructions

  1. Preheat the Oven to 375°F (190°C).
  2. Prepare the casserole dish by greasing it with butter or non-stick spray.
  3. Make the purple ube layer mixture in a saucepan by combining all ingredients and cooking over medium-low heat for 8–12 minutes.
  4. Spread the ube mixture evenly across the bottom of the greased casserole dish.
  5. Make the creamy coconut layer using the additional ingredients and cook on medium-low heat for another 8–12 minutes.
  6. Layer the creamy coconut mixture over the purple layer in the casserole dish.
  7. Bake the cake in the preheated oven uncovered for 30–40 minutes.
  8. Broil for an additional 2–4 minutes for extra color if desired.
  9. Let it rest for 20–30 minutes before serving.

Notes

Store leftovers in an airtight container for up to a week. This cake is gluten-free and can be made in an air fryer at 320°F (160°C).

Nutrition

Keywords: Ube Custard Cake, Filipino Dessert, Coconut Cake, Gluten-Free Cake

Find it online: https://alexandrarecipes.com/delicious-ube-coconut-custard-cake-recipe/