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Ube Pound Cake with Coconut Glaze

This Ube Pound Cake is buttery, moist, and tender. It's a twist on the traditional pound cake with earthy and vanilla flavor and a coconut glaze drizzle on top.
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Prep Time 25 minutes
Cook Time 25 minutes
Resting Time 20 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American, Asian
Servings 6 Mini Pound Cakes
Calories 446 kcal

Ingredients
 
 

  • ½ cup Butter 4 oz
  • ½ cup Sugar
  • 2 Large Egg
  • ¼ cup Ube Halaya
  • 1 teaspoon Ube Extract
  • 1 tablespoon Vanilla Extract
  • ¾ cup All Purpose Flour
  • ½ teaspoon Baking Powder
  • ½ tsp Salt
  • ¼ cup Greek Yogurt See notes

Coconut glaze

  • 1 cup Powdered Sugar
  • 2 tbsp Coconut Milk Any dairy

Instructions
 

Ube Pound Cake Batter

  • Preheat your oven to 350°F. Spray your silicone pan with baking spray and line with parchment paper.
  • In a large bowl, cream the softened butter and sugar until light and fluffy. Cream for 6 minutes.
  • Add the eggs one at a time mixing well after each addition. Stir in the vanilla extract, ube extract, and the ube halaya.
  • Combine the flour mixture into a sifter and sift on top of the wet ingredients. Mix until just combined. Be careful not to overmix.
  • Divide the batter evenly into the cavities to avoid overfilling the tops.
  • Place a cookie sheet under the silicone pan and bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the middle of the pound cake comes out clean.

Coconut Glaze

  • While the cake is baking, prepare the coconut glaze. Whisk together the powdered sugar and coconut milk in a small bowl until smooth. Adjust the consistency by adding more coconut milk if needed.
  • Once the ube cakes have been baked, remove it from the oven and let it cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack to cool completely.

Cooling

  • Once the cake has cooled, drizzle the coconut glaze over the top of the cake.
  • Enjoy your delicious ube pound cake with coconut glaze!

Storage

  • Store the ube cake in an airtight container at room temperature for up to 4 days. It can also be frozen for up to 3 months.

Notes

Greek Yogurt can also be substituted with Sour Cream 

Nutrition

Calories: 446kcalCarbohydrates: 49gProtein: 5gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 103mgSodium: 379mgPotassium: 71mgFiber: 0.4gSugar: 37gVitamin A: 563IUVitamin C: 0.05mgCalcium: 47mgIron: 1mg
Keyword Pound cake, Ube, Ube pound cake
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