Ube Sheet Cake. Inspired by the Filipino Kakanin Sapin Sapin. The cake is filled with marbled ube, langka and coconut batter. It’s then topped with this super easy but lush Ube Butter Mascarpone frosting.
Pre-heat oven to 350F. Spray a 9×12 baking dish with coconut oil.
To start get the langka powder ready. To do this take about 3 -4 pieces of dehydrated langka and break it up into small pieces. Use a mortar and pestle to grind it in to powder.
In a bowl mix together the eggs, coconut milk and melted coconut oil (or coconut and vegan butter). Add in the cake mix and stir until there are no lumps.
Equally divide the better into 3 separate bowls. In one bowl add in 1 teaspoon Ube Flavoring. In another bowl add in the langka powder and tumeric. In the last bowl add in shredded coconut.
Pour in the batter randomly in the baking dish.
Bake the Ube Sheet Cake for 20-25 minutes and then leave to cool in the baking dish.
Make Ube Cookie Butter Frosting
In a large bowl mix together the ube cookie butter and mascarpone cheese until there are no lumps.
Decorate the Ube Sheet Cake
Once the cake is fully cooled spread the frosting all over the top of the cake using an off set spatula.
Add swirls or take different size forks and make your own design.
Notes
*If you don't have coconut oil you can replace it with ¼ cup coconut butter and ¼ cup vegan butter melted together.