Ube Coconut Chiffon Cake — Easy Recipe with Purple Ube Extract (Water-Soluble)

Ube Coconut Chiffon Cake — Easy Recipe with Purple Ube Extract (Water-Soluble)

Dolce Flav

Servings

12

Prep Time

25 minutes

Cook Time

55 minutes

Category

Purple Ube Extract Water Soluble

This ube chiffon cake uses Purple Ube Extract (water-soluble) plus coconut milk for a light, tall, and ultra-moist sponge. Dry ingredients are whisked, and egg yolks are blended with coconut milk, oil, lime zest, vanilla, and ube extract to build the base. Egg whites are whipped to stiff peaks with cream of tartar and folded gently into the yolk mixture to create the classic chiffon lift. Bake in a 9-inch tube/chiffon pan until golden and springy, cool upside down for best volume, then finish with a light ube-tinted whipped coconut cream or whipped cream frosting. This technique draws from popular ube sponge and chiffon methods used across top recipe sites.

Ingredients

    Cake

    • 2 cups (240 g) cake flour (or all-purpose sifted + 2 Tbsp cornstarch)
    • 1½ cups (300 g) granulated sugar, divided (1 cup for whites, ½ cup for yolks)
    • 1 tbsp baking powder
    • ½ tsp fine salt
    • 6 large eggs — separated, room temperature
    • ¾ cup (180 ml) full-fat coconut milk, room temperature
    • ¼ cup (60 ml) vegetable oil (or light coconut oil), room temperature
    • 2 tsp vanilla extract
    • 2–2½ tsp Purple Ube Extract (Water-Soluble)
    • 1 tsp cream of tartar (for stable meringue)
    • Zest of 1 small lime (optional — brightens flavor)

    Light Ube Whipped Coconut Frosting (optional)

    • 1½ cups heavy whipping cream or chilled full-fat coconut cream
    • 3–4 tbsp powdered sugar, sifted
    • 1 tsp Purple Ube Extract (Water-Soluble)
    • Toasted coconut flakes for garnish (optional)

    Directions

    1. Preheat & prepare

      Preheat oven to 325°F (165°C). Do not grease a 9-inch chiffon/tube pan; the batter needs to cling to the pan walls to climb. Line the bottom only if your pan requires it.

    2. Mix dry ingredients

      In a bowl, sift or whisk together 2 cups cake flour, 1 tbsp baking powder and ½ tsp salt. Keep the sugar separate: use ½ cup in the yolk mixture and 1 cup in the egg whites, for 1½ cups total.

    3. Combine yolk mixture with ube extract

      In a separate large bowl, whisk the egg yolks with ½ cup sugar until pale. Add ¾ cup coconut milk, ¼ cup oil, 2–2½ tsp Purple Ube Extract (Water-Soluble), 2 tsp vanilla extract and the optional lime zest. Whisk until smooth. Fold the dry mixture into the yolk mixture until just combined. Choose the ube flavor quantity for your preferred finished flavor; do not increase it solely to obtain a darker color.

    4. Make a stable meringue

      In a grease-free bowl, beat the egg whites with 1 tsp cream of tartar on medium speed until foamy. Gradually add 1 cup sugar and beat to stiff, glossy peaks.

    5. Fold meringue into batter

      Spoon one-third of the meringue into the yolk batter and fold to loosen. Gently fold in the remaining meringue in two additions until uniform, taking care not to deflate the mixture.

    6. Bake the chiffon

      Pour batter into the ungreased 9-inch tube pan and smooth top. Bake at 325°F (165°C) for 50–55 minutes, or until the top is deep golden and a long skewer comes out clean. (Oven temps vary — start checking at 45 minutes.)

    7. Cool properly

      Immediately invert the pan onto a bottle or cooling rack and let the cake cool completely upside down — this preserves volume and prevents collapse. Once cool, run a thin knife around the edges and tube to release.

    8. Make the light ube whipped frosting (optional)

      Chill mixing bowl and beaters. Whip 1½ cups heavy cream (or chilled coconut cream) with 3–4 tbsp powdered sugar to soft peaks, then add 1 tsp Purple Ube Extract and whip to medium peaks. Spread or pipe over cooled cake and sprinkle toasted coconut on top.

    9. Serve

      Slice with a serrated knife (wipe blade between cuts). Store covered in the fridge up to 3–4 days; bring to room temperature 20–30 minutes before serving for best texture.