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 coconut chiffon cake combines coconut milk, separated eggs and water-soluble Purple Ube Extract. The method uses an ungreased 9-inch tube pan and upside-down cooling. Keep the cake and optional whipped frosting as separate batches when measuring flavoring.

Shop Purple Ube Extract for this chiffon cakeThis version uses water-soluble Purple Ube Extract, with natural and artificial flavors plus Red #40 and Blue #1. If you prefer no added purple coloring, compare the Clear and Natural Ube options below before changing formulas.

Start with a trial: Shop 2 oz Purple Ube Extract, or compare all bottle sizes for repeat batches. Check the selected size for current price, availability and directions. Use the measured flavor guidance below and test the finished result before scaling.

Choose the ube formula for this recipePurple Ube Extract contains natural and artificial flavors plus Red #40 and Blue #1. Clear Ube Extract contains natural and artificial flavors without added purple coloring. Natural Ube Extract (No Coloring) uses natural flavors without added coloring. Compare them in our ube extract buying guide; switching formulas can change the amount needed and the finished appearance.

How much ube extract should you use?Follow the current directions for the exact product selected and measure a small trial batch. Determine the flavoring amount for the weighed batter and the optional frosting separately, then assess a finished baked sample and cooled frosting. Do not transfer a teaspoon amount between formulas or add more flavoring solely for a darker color. Read the flavor extract use guide.

Ube chiffon cake techniqueUse the card’s sugar allocation once: ½ cup in the yolk mixture and 1 cup in the egg whites, for 1½ cups total. Fold the meringue gently into the batter. Follow the existing 325°F (165°C) baking method and cool the cake upside down in the tube pan before releasing it.

Can ube halaya replace extract?Ube halaya and extract are not interchangeable by volume. Halaya changes solids, moisture and sweetness; use a recipe developed for halaya rather than adding it to this chiffon formula without testing. Keep the listed pan size and ingredients for this version, and test flour, milk or pan substitutions separately.

For drinks, see our ube milk tea recipe. For other dessert bases, explore ube flavoring ideas.

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
    • Âľ cup (180 ml) full-fat coconut milk, room temperature
    • ÂĽ cup (60 ml) vegetable oil (or light coconut oil), room temperature
    • 2 tsp vanilla extract
    • Purple Ube Extract Water Soluble for the complete chiffon batter including the meringue — weigh the amount specified for this component in the flavor-dosing note.
    • 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
    • Optional: Purple Ube Extract Water Soluble for the optional whipped frosting — weigh the amount specified for this component in the flavor-dosing note.
    • Toasted coconut flakes for garnish (optional)

    Directions

    1. Preheat & preparePreheat 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: Whisk the egg yolks with ½ cup sugar until pale. Add ¾ cup coconut milk , ¼ cup oil , 2 tsp vanilla extract and the optional lime zest. Add the measured Purple Ube Extract amount established for this batter within the selected product’s current use guidance. Whisk until smooth, then fold in the dry mixture until just combined. Evaluate a finished baked sample; do not increase flavoring solely to darken the color.
    4. Make a stable meringueIn 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 batterSpoon 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 chiffonPour 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 properlyImmediately 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 the bowl and beaters. Whip 1½ cups heavy cream (or chilled coconut cream) with 3–4 tbsp powdered sugar to soft peaks. Add the measured Purple Ube Extract amount established separately for this frosting batch within current product guidance, then whip to medium peaks. Spread or pipe over the cooled cake and add optional toasted coconut.
    9. ServeSlice 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.