Can I use ube extract instead of ube powder?

You can, but the result will be less flavorful and less naturally colored. Ube extract is mostly aroma and dye; 100% pure ube powder brings the real vanilla-biscuit taste, the fiber and a deeper purple. If you only have extract, use 2 teaspoons and accept a milder flavor.

Why did my ube tres leches turn brown or grey?

Ube's purple pigments (anthocyanins) are sensitive to alkalinity and heat. Too much baking powder raises the pH and turns the sponge grey-brown. Stick to 8g baking powder and use pure ube powder. A teaspoon of lemon juice in the batter also helps keep the purple vivid.

Can I make this ube coconut tres leches dairy-free?

Yes. The sponge is already dairy-free if you use oil instead of butter. Replace the condensed milk with coconut condensed milk and the heavy cream in the soak with coconut cream. The topping is already 100% coconut-based.

How long does ube coconut tres leches keep in the fridge?

Covered, it keeps up to 4 days in the refrigerator. The texture actually improves over the first 24 hours as the sponge finishes absorbing the soak. For longer storage, freeze the soaked sponge without the topping for up to 1 month.

Do I have to chill it for 2 hours?

Two hours is the minimum for the sponge to absorb the soak and firm up enough to slice cleanly. Overnight (8-12 hours) is better: the flavors meld and the texture becomes dense and silky.

Can I make this recipe vegan?

Partially. The soak and topping are easy to make vegan with coconut condensed milk and coconut cream, but the sponge relies on eggs for its airy structure. An egg replacer will work, but the crumb will be denser and absorb the soak differently.

What size tin should I use?

A 20cm square tin gives 12 neat portions. A 23cm square tin also works but the cake will be thinner; reduce the baking time by about 5 minutes and keep the same soak quantities.

Is ube the same as taro?

No. Ube (Dioscorea alata) is the Filipino purple yam, naturally violet with vanilla-biscuit notes. Taro is a different root, beige-purple, starchier and more earthy. They are not interchangeable in desserts.

What makes Ube Coconut Tres Leches different from classic tres leches?

We replace synthetic ube extract with real Ube Nolia ube powder and build the soaking mixture around coconut milk, condensed milk and a splash of cream. The topping is a thick whipped coconut cream blended with condensed milk, finished with toasted shredded coconut for extra crunch and aroma.

How much ube powder should I use in the sponge?

20g of pure ube powder gives the sponge a vivid natural purple and a clear vanilla-biscuit flavor. Add 30g to the soaking liquid if you want a deeper purple stain in the cake crumb.

Can I make this recipe dairy-free?

Yes. Use coconut condensed milk instead of regular condensed milk, full-fat coconut cream for both the soak and the topping, and a neutral oil or vegan butter in the sponge. The result is just as moist and tropical.

How long should the cake chill before serving?

Chill at least 2 hours, ideally overnight. The cold rest lets the sponge absorb the tres leches mixture and firms the whipped coconut topping so you can cut clean squares.

Why do I poke holes in the warm sponge?

Poking holes creates channels for the coconut tres leches mixture to seep into every layer. A fork or skewer works; the holes close as the sponge expands and absorbs the liquid.

Can I use canned coconut cream for the topping?

Yes, as long as it is full-fat and chilled overnight. Scoop only the thick cream from the top of the can, leaving the water behind, then whip it with condensed milk until it holds soft peaks.

Does ube powder add sugar to the cake?

No. Ube Nolia ube powder is 100% pure purple yam with no added sugar, coloring or additives. The sweetness comes from the condensed milk and sugar in the sponge.

Made with Ube Nolia ube powder from Ube Nolia

Updated on August 27, 2026

August 27, 2026 · Recipe

Ube Coconut Tres Leches: Purple Sponge Cake with Coconut Cream

Name: Ube Coconut Tres Leches: Purple Sponge Cake with Coconut Cream
Prep time: 30 min
Cook time: 35 min
Total time: 3 h 5 min
Yield: 12 servings
Cuisine: Filipino-inspired
Ingredients: 180g all-purpose flour; 150g granulated sugar; 4 large eggs; 120ml full-fat coconut milk (sponge); 80ml neutral oil or melted butter; 20g Ube Nolia ube powder (sponge); 8g baking powder; 1 pinch fine sea salt; 1 tsp vanilla extract; 240ml full-fat coconut milk (soak); 200ml sweetened condensed milk (soak); 120ml heavy cream or coconut cream (soak); 30g ube powder (soak); 400ml chilled full-fat coconut cream (topping); 60ml sweetened condensed milk (topping); 1 tsp vanilla extract (topping); 50g toasted shredded coconut

A soft, naturally purple ube sponge soaked in a coconut tres leches mixture and finished with a thick cloud of coconut cream, sweet condensed milk and toasted shredded coconut.

This is the tropical, dairy-rich cousin of our classic ube tres leches. Instead of relying on artificial ube extract, the sponge gets its color and vanilla-biscuit flavor from Ube Nolia ube powder — real purple yam from the Philippines.

The soaking liquid is built around coconut milk and condensed milk, then the whole cake is capped with whipped coconut cream sweetened with more condensed milk. Toasted shredded coconut on top adds crunch and makes every slice look like a tropical bakery display. Serves 12, perfect for gatherings or make-ahead dessert.

Purple ube coconut tres leches cake topped with whipped coconut cream and toasted shredded coconut | Ube Nolia

Updated on August 27, 2026

Quick answer

Ube coconut tres leches is a soft purple sponge cake soaked in a mixture of coconut milk, condensed milk and cream, then topped with thick whipped coconut cream blended with condensed milk and toasted shredded coconut. It is made with Ube Nolia pure ube powder instead of extract. 30 min prep, 35 min bake, 2 hours chill. Serves 12.

Key facts

Real ube powder gives the sponge its natural purple color and vanilla-biscuit flavor.
The soak is coconut-forward: coconut milk + condensed milk + cream.
The whipped topping combines chilled coconut cream + condensed milk.
Toasted shredded coconut adds crunch and aroma on top.
Make-ahead friendly: tastes even better after a night in the fridge.

Prep: 30 min
Bake: 35 min
Chill: 2 h min
Total: 3 h 05
Yield: 12 servings
Difficulty: Easy

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What Is Ube Coconut Tres Leches?

Ube coconut tres leches is a Filipino-inspired take on the Latin American pastel de tres leches: a light sponge cake soaked in three milks. Here the sponge is colored and flavored with ube (Dioscorea alata), the Philippine purple yam, and the classic soak is rebuilt around coconut milk, sweetened condensed milk and cream.

Quick definitions

Ube: purple yam grown in the Philippines (Dagupan, Urdaneta). Naturally violet, tasting of vanilla and biscuit.
Ube powder: 100% pure dehydrated and milled ube. No dye, no added sugar, no additives.
Tres leches: a soaked sponge cake, traditionally with evaporated, condensed and whole milk.
Coconut tres leches: the same idea with coconut milk and coconut cream in place of dairy milks.

Never baked with purple yam before? Start with what is ube and how to use ube powder.

Why Ube and Coconut Work Together in Tres Leches

Ube's natural flavor sits between vanilla, biscuit and white chocolate — a profile that loves the creamy sweetness of coconut milk. In a tres leches, where the sponge is intentionally saturated, coconut milk adds body without making the cake feel heavy. The condensed milk keeps it rich, while the whipped coconut cream on top keeps every forkful light.

Visually, the contrast is just as good: a deep purple cake base, bright white coconut cream, and golden toasted shredded coconut. It is the kind of dessert people photograph before they eat it.

For a drinkable version of the same flavor pairing, try our ube coconut foam recipe.

Ube Coconut Tres Leches Ingredients

Ube Coconut Tres Leches - Serves 12

Purple ube sponge:

• 180g all-purpose flour
• 150g granulated sugar
• 4 large eggs, room temperature
• 120ml full-fat coconut milk
• 80ml neutral oil or melted butter
• 20g Ube Nolia ube powder
• 8g baking powder
• 1 pinch fine sea salt
• 1 tsp vanilla extract

Coconut tres leches soak:

• 240ml full-fat coconut milk
• 200ml sweetened condensed milk
• 120ml heavy cream (or coconut cream)
• 30g ube powder (for deeper color)

Coconut cream topping:

• 400ml chilled full-fat coconut cream
• 60ml sweetened condensed milk
• 1 tsp vanilla extract

Finish:

• 50g toasted shredded coconut

Ingredient Notes & Substitutions

Ube powder: use 100% pure ube powder (Dioscorea alata) for both color and flavor. Ube extract will tint the sponge but lacks the natural vanilla-biscuit depth.
Coconut milk: full-fat canned coconut milk gives the richest soak. Light coconut milk works but produces a thinner result.
Coconut cream for the topping: chill a can of full-fat coconut cream overnight, then scoop only the thick upper layer. The water left behind can be discarded or used in smoothies.
Dairy-free: swap regular condensed milk for coconut condensed milk and use coconut cream in place of heavy cream. The sponge itself is already dairy-free if you use oil.
Gluten-free: replace the all-purpose flour with a 1:1 gluten-free baking blend containing xanthan gum.
Less sweet: reduce the condensed milk in the soak by 50ml. Do not reduce sugar in the sponge or the texture will suffer.

Step-by-Step Ube Coconut Tres Leches

Step 1: Preheat the Oven and Prepare the Cake Tin

Preheat your oven to 175°C (350°F / gas mark 4). Butter and lightly flour a 20cm square cake tin, or line the bottom and sides with parchment paper for easy removal.

Step 2: Sift the Dry Ingredients

In a bowl, sift together the flour, ube powder, baking powder and salt. Sifting is especially important with ube powder because it tends to clump. Whisk briefly to distribute evenly.

Pro Tip: Add the ube powder to the flour before any liquid touches it. This prevents tiny purple lumps from forming in the batter.

Step 3: Whisk the Eggs and Sugar for a Light Sponge

In a large bowl, beat the eggs and granulated sugar with an electric whisk on high speed for about 5 minutes, until the mixture is pale, thick and tripled in volume. This whipped foam is what gives the tres leches sponge its structure once the soaking liquid is added.

Step 4: Fold in Wet Ingredients and Dry Mix

Add the coconut milk, oil (or melted butter) and vanilla extract to the whipped eggs. Fold gently with a spatula. Then add the sifted dry ingredients in two batches, folding until just combined. Do not overmix — a few streaks of flour are fine.

Step 5: Bake the Ube Sponge

Pour the batter into the prepared tin and smooth the surface. Bake for 30-35 minutes, until the top springs back when lightly pressed and a skewer inserted in the center comes out clean or with a few dry crumbs.

Let the cake cool in the tin for 10 minutes. It will deflate slightly — this is normal and makes room for the soak.

Step 6: Poke Holes and Pour the Coconut Tres Leches Mixture

While the sponge is still warm, use a fork or skewer to poke holes all over the surface, spacing them about 2cm apart. In a jug, whisk the coconut milk, condensed milk, cream and extra ube powder until smooth. Slowly pour the mixture over the warm sponge, letting each addition absorb before adding more.

Step 7: Chill the Cake

Cover the tin tightly and refrigerate for at least 2 hours, ideally overnight. The cold temperature firms the sponge and lets it absorb the full amount of liquid. The cake should feel moist and dense, not soggy.

Step 8: Whip the Coconut Cream Topping

Scoop the thick chilled coconut cream into a bowl. Add the condensed milk and vanilla extract, then whip with an electric whisk until the mixture holds soft peaks. Do not overwhip or it can become grainy.

Step 9: Top with Whipped Coconut Cream and Toasted Coconut

Spread the whipped coconut cream evenly over the chilled cake. Toast the shredded coconut in a dry pan over medium heat until golden, then sprinkle generously over the top. Slice into squares and serve cold.

Pro Tip: Toast the coconut just before serving. It stays crunchier and releases more aroma when freshly toasted.

Baker's Tips for the Perfect Ube Coconut Tres Leches

Room-temperature eggs: they whip to a greater volume, giving the sponge the structure it needs before soaking.
Pour the soak slowly: rushing it creates a pool at the bottom instead of even absorption.
Use full-fat coconut cream: reduced-fat versions do not whip well and will weep on top of the cake.
Chill overnight if possible: the flavor and texture improve dramatically after 8-12 hours.
Toast coconut to order: store-bought toasted coconut loses its crunch quickly.
Cut with a warm knife: dip the blade in hot water and wipe it clean between cuts for neat squares.

Ube Coconut Tres Leches Troubleshooting

The five problems bakers actually run into with a soaked purple sponge, and the fix for each.

Problem	Cause	Fix
Cake is soggy, not moist	Soak poured too fast, or sponge too cold	Pour in 3 additions on a warm sponge, waiting 5 minutes between each
Purple looks grey or brown	Too much baking powder, or ube extract instead of powder	Stick to 8 g baking powder and use 100% pure ube powder; a teaspoon of lemon juice keeps anthocyanins violet
Purple lumps in the batter	Ube powder added to liquids without sifting	Sift the powder with the flour before any liquid touches it
Coconut topping stays liquid	Low-fat coconut cream, or can not chilled long enough	Use full-fat coconut cream chilled overnight and scoop only the thick top layer
Flavor tastes flat	Not enough ube, or overly sweet soak masking it	Keep 20 g ube in the sponge plus 30 g in the soak, and cut 50 ml of condensed milk

How to Store Ube Coconut Tres Leches

Refrigerator: keep covered for up to 4 days. The cake stays moist and the coconut cream firms slightly.
Freezer (without topping): wrap the soaked sponge tightly and freeze up to 1 month. Thaw overnight in the fridge, then add fresh coconut cream and toasted coconut before serving.
Make ahead: bake and soak the cake up to 2 days in advance. Whip and apply the coconut cream topping on the day of serving.

Why Real Ube Powder Matters for Desserts

Many commercial ube desserts use purple food coloring and synthetic flavoring. Real ube powder, made from Dioscorea alata yams grown in the Philippines, gives you: