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Puto Bumbong Cake

A delicious and decadent twist of our beloved holiday street food! Puto Bumbong Cake lets you experience the Filipino Christmas kakanin but in cake form.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Cakes
Cuisine: Filipino
Keyword: puto bumbong cake, puto bumbong cake recipe
Servings: 1 cake
Calories:
Author: Mia

Ingredients

For Bundt cake

  • 3 cups cake flour
  • 2 tsp baking powder
  • 1 ½ tsp baking soda
  • ¼ tsp salt
  • 225 grams butter unsalted
  • 2 cups sugar
  • 4 medium eggs
  • 1 ½ cup coconut milk
  • 1 ½ tsp ube flavoring or purple food color

For latik sauce

  • 1 ½ cup coconut milk
  • 1 ½ cup dark brown sugar or muscovado
  • ½ tsp salt

For toasted coconut toppings

  • cup desiccated coconut
  • ½ cup brown sugar

Instructions

Making the cake

  • Generously grease Bundt pan (9in x 3in) with butter and pre heat oven at 180°C/356°F.
  • Sift cake flour, baking powder, baking soda and salt in a mixing bowl and set aside.
    3 cups cake flour, 2 tsp baking powder, 1 ½ tsp baking soda, ¼ tsp salt
  • Beat butter and sugar using a stand mixer until light and fluffy. Add 4 eggs two at a time and beat until incorporated.
    225 grams butter, 2 cups sugar, 4 medium eggs
  • In a small bowl mix coconut milk and ube food coloring or ube flavor.
    1 ½ cup coconut milk, 1 ½ tsp ube flavoring
  • Add the flour mixture in 3 batches while pouring ube coconut milk mix in 2 batches in between. Beat until no traces of flour is left.
  • Transfer cake batter into the Bundt pan and bake for 45 minutes or until inserted toothpick comes out clean. Completely cool down

Making the latik sauce

  • Heat sauce pan over low-medium heat. Combine coconut milk, dark brown sugar, and salt. Cook while occasionally stirring until sauce is thick but still pourable.
    1 ½ cup coconut milk, 1 ½ cup dark brown sugar, ½ tsp salt

Making the toasted coconut toppings

  • In a pan over low-medium heat, place desiccated coconut and toast until golden brown.
    ⅔ cup desiccated coconut
  • Transfer in a bowl then add brown sugar. Mix using a spoon until fully incorporated.
    ½ cup brown sugar
  • Release cake from pan, pour latik sauce on top and sprinkle toasted coconut. Serve and enjoy. Bon appetit!

Video

Notes