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Ube Cake with White Chocolate Coconut Cream

Thursday, February 14, 2019 Edit
Ube Cake with White Chocolate Coconut Cream boasts of a luscious frosting made of coconut milk, white chocolate and cream cheese. It is finished with a generous amount of shredded coconut for the ultimate ube-coconut treat.
Ube Cake with White Chocolate Coconut Cream

Ingredients
For the Ube Chiffon Cake

  1. 7 large egg yolks
  2. 1 and 1/2 cup sugar
  3. 2 cups all-purpose flour
  4. 2 and 1/2 tsp baking powder
  5. 3/4 tsp salt
  6. 1/2 cup canola oil
  7. 3/4 cup milk
  8. 3 tsp ube flavoring
  9. 7 large egg whites
  10. 1/2 tsp cream of tartar

For the White Chocolate Coconut Cream

  1. 400 ml can coconut milk
  2. 1 and 1/4 cup white chocolate chips
  3. 1 cup sweetened shredded coconut
  4. 3 8 oz block cream cheese softened
  5. 1/2 cup whipping cream
  6. 1 cup icing sugar
  7. 2 cups sweetened shredded coconut for finishing
  8. ube polvoron, some commercial ube cupcakes for topping, optional

Instructions
Make the White Chocolate Coconut Cream

  • In a medium saucepan, combine the coconut milk and 1 cup shredded coconut. Stir them frequently over low to medium heat, until the shredded coconut has soaked up all of the coconut milk. This should take about an hour. The mixture should look like a coarse baby cereal.
  • Immediately stir the white chocolate chips to the coconut mixture until it has all melted and the mixture is smooth. Transfer the mixture to a bowl, cover it with plastic wrap with the plastic directly over the mixture, in contact with the mixture surface. Chill in the fridge until it is completely cool.