What does ube coconut loaf cake taste like?

It tastes like a moist, buttery coconut pound cake with sweet vanilla-hazelnut notes from the ube. The shredded coconut adds gentle chew, while the coconut sugar glaze on top brings a caramelized, tropical finish. Soft crumb, deep purple color, naturally sweet.

How much ube powder should I add?

20g of ube powder gives a vivid purple color and a clear ube flavor without overpowering the coconut. Reduce to 12g for a more subtle tint, or push to 25g for an extra bold purple loaf.

Can I make this ube coconut loaf cake gluten-free?

Yes. Replace the all-purpose flour with a 1:1 gluten-free baking blend (with xanthan gum) or use 130g rice flour + 20g cornstarch. Texture stays soft and tender.

Can I make it dairy-free or lactose-free?

Absolutely. Swap the butter for the same weight of softened coconut oil or vegan block butter, and use coconut milk instead of regular milk. The coconut flavor becomes even more pronounced.

Can I use coconut milk instead of regular milk?

Yes, and we recommend it. Full-fat coconut milk deepens the coconut flavor and keeps the loaf extra moist. You can also use coconut beverage for a lighter version.

Why does my loaf crack on top?

A central crack is normal and even desirable for loaf cakes - it shows proper rise. To control it, score a shallow line down the center after 15 minutes in the oven with a buttered knife.

How do I make the coconut sugar glaze look glossy and snowy?

Mix powdered sugar with a teaspoon of coconut milk and a pinch of fine desiccated coconut. Drizzle over the cooled loaf, then immediately sprinkle extra shredded coconut on top so it sticks to the wet glaze and creates a snowy, glossy finish.

UBE NOLIA® | Ube Coconut Loaf Cake Recipe

Name: Ube Coconut Loaf Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 1 loaf (serves 4)
Cuisine: Filipino-inspired
Ingredients: 150g all-purpose flour; 150g granulated sugar; 150g softened unsalted butter; 3 large eggs; 100g shredded coconut; 20g ube powder; 1/2 sachet baking powder (about 5g); 1 sachet vanilla sugar (about 7.5g) or 1 tsp vanilla extract; 1 glass milk (about 150ml), preferably coconut milk; 60g powdered sugar (for the glaze); 1-2 tsp coconut milk (for the glaze); 2 tbsp shredded coconut (for snowy coconut topping)