Sparkling Ube Christmas Cake

1.Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2.In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

3.Add the eggs one at a time, mixing well after each addition. Then, incorporate the ube halaya and vanilla extract, mixing until smooth.

4.In a separate bowl, whisk together the flour, baking powder, and salt.

5.Gradually add the dry ingredients to the wet mixture, alternating with the whole milk. Begin and end with the dry ingredients, mixing until just combined and smooth.

6.Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.

7.Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.

8.While the cakes are cooling, prepare the coconut frosting. In a mixing bowl, combine the coconut cream and powdered sugar. Beat on medium speed until light and fluffy, then add the coconut extract and mix until well combined.

9.Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of coconut frosting on top, then place the second layer on top.

10.Frost the top and sides of the cake with the remaining coconut frosting, smoothing it out with a spatula.

11.To finish, generously sprinkle edible glitter over the top of the cake for a festive sparkle. Optionally, you can garnish with additional shredded coconut around the base of the cake.