Filipino Ube Chiffon Macapuno Coconut Cake

Start by preheating your oven to 325°F (165°C). Grease and flour your baking pans.

In a bowl, combine cake flour, baking powder, and salt.

In a separate bowl, mix together the finely grated ube, milk, and ube flavoring until smooth.

In a large bowl, combine the egg yolks, vegetable oil, and sugar. Slowly add the flour mixture, alternating with the ube mixture. Stir until the batter is smooth.

In another bowl, whip the egg whites until frothy and stir in cream of tartar. Keep whisking until soft peaks form. Gradually fold this into the ube batter.

Pour the batter into the prepared pans. Bake for about 30-35 minutes, or until a toothpick comes out clean. Allow to cool.

For the filling, dissolve cornstarch in water. In a pan, combine macapuno and the cornstarch mixture. Cook over low heat until it becomes thick. Set aside to cool.

For the frosting, whip the heavy cream until stiff peaks form. Gradually fold in the powdered sugar.

Once the cakes have cooled, cut each horizontally into two layers. Spread the macapuno filling between the layers and cover the entire cake with frosting.

Chill the cake before serving to allow the flavors to meld together.