12 February 2026
Ube Bars (Filipino Coconut-Coated Butter Cake)
RecipeShare Test Kitchen
4.7(3 ratings)
A nostalgic Filipino bakery favorite, these Ube Bars are soft buttery cakes dipped in sweet ube syrup and rolled in toasted desiccated coconut. Inspired by classic street-style pastries from Tagaytay, this affordable recipe is comforting and easy to recreate at home.
Prep time
20 mins
Cook time
35 mins
Total time
55 mins
Servings
12
Chef's Tips
Substitute butter with margarine and milk with water for a more economical version.
Toast coconut only until aromatic—avoid overbrowning.
Do not soak the bars too long in the syrup to prevent sogginess.
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Ingredients
Ingredients
Servings
12 servings1×
Scale
Ingredient amounts update instantly.
Cake Base
Ube Syrup & Coating
Instructions
Prepare and Bake the Cake Base
- 1
Preheat oven to 350°F (175°C). Grease a 13x9” rectangular pan or two square pans.
- 2
In a mixing bowl, combine softened butter, sugar, flour, and baking powder.
- 3
Add milk gradually and mix until dough is smooth and pliable.
- 4
Transfer dough into the pan and flatten evenly using hands or a spatula.
- 5
Bake for 30–40 minutes until the top is almost firm. Cool completely before slicing.
Make the Ube Syrup
- 1
In a frying pan, mix condensed milk, a bit of water, and ube flavoring.
- 2
Simmer lightly just until aromatic to remove any artificial aftertaste.
- 3
Set aside to cool slightly.
Assemble the Ube Bars
- 1
Cut the cooled cake into rectangular bars.
- 2
Dip each bar quickly into the warm ube syrup.
- 3
Immediately roll in toasted desiccated coconut.
- 4
Let set and serve. Store in an airtight container.
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Everything you want to know about this recipe.
Ube Bars (Filipino Coconut-Coated Butter Cake)
Ube Bars (Filipino Coconut-Coated Butter Cake)
Ube bars are a Filipino bakery classic: soft butter cake bars dipped in sweet ube syrup and rolled in toasted coconut. They are nostalgic, easy to make, and perfect for merienda or gifting. This version uses ube flavoring instead of fresh ube, making it accessible and budget-friendly without losing the familiar taste and color.
The texture is the highlight. The cake base is tender but sturdy, the syrup adds sweetness and moisture, and the toasted coconut gives a light, aromatic crunch. It is a simple process that yields a tray of bars ready for sharing.
Flavor Profile
Flavor Profile
Expect a buttery cake with a sweet, fragrant ube aroma and a coconut finish. The syrup adds a soft, moist bite without making the bars soggy.
Ingredient Highlights
Ingredient Highlights
- Flour and butter form a soft, sturdy cake base.
- Ube flavoring provides the signature color and aroma.
- Condensed milk sweetens the syrup and adds gloss.
- Toasted desiccated coconut adds texture and aroma.
How It Comes Together
How It Comes Together
Mix the cake ingredients into a soft dough, press into a pan, and bake until set. Cool completely before slicing into bars.
Simmer condensed milk with water and ube flavoring to make a thin syrup. Dip each bar quickly, then roll in toasted coconut. Let the coating set before serving.
Chef's Tips
Chef's Tips
Toast the coconut only until fragrant. Overbrowning can make it bitter. If the coconut loses crunch over time, re-toast lightly before coating.
Dip quickly in the syrup. A fast dip keeps the bars moist without soaking through.
For neat edges, cool the cake fully and use a sharp knife wiped clean between cuts.
Easy Swaps
Easy Swaps
Use margarine instead of butter for a more economical batch. Milk can replace some of the water in the syrup for extra richness.
If you want a deeper ube flavor, add a little more flavoring and adjust the syrup consistency with water.
Make-Ahead & Meal Prep
Make-Ahead & Meal Prep
Ube bars keep well at room temperature for two days or in the fridge for up to five. Store in an airtight container to keep the coconut fresh.
For gifting, wrap the bars individually after the coating sets.
Low-Cholesterol Notes
Low-Cholesterol Notes
These bars use butter and condensed milk, so they are not low in cholesterol. Serve smaller portions if needed.
Budget Tips
Budget Tips
This is a cost-effective dessert, especially when using margarine and water. Buying desiccated coconut in bulk lowers the per-batch cost.
FAQ
FAQ
Do these bars use real ube?
No. This recipe uses ube flavoring for color and aroma.
How do I keep the bars from getting soggy?
Dip quickly in the syrup and roll in coconut right away.
How long do ube bars last?
Up to two days at room temperature or five days refrigerated.
Nutrition Facts
Nutrition Facts
Serving Size: 1 bar
Calories 29014%
% Reference Intake*
Total Fat 14g20%
Saturated Fat 9g45%
Trans Fat 0g
Cholesterol 35mg
Sodium 150mg
Total Carbohydrates 38g15%
Dietary Fiber 1g
Sugars 18g20%
Protein 4g8%
* Reference intakes are based on an average adult's 8,400 kJ / 2,000 kcal diet. Your needs may be higher or lower.
FAQs
Do these Ube Bars use real ube?
No, this recipe uses ube flavoring instead of fresh ube. It gives the signature purple color and flavor without being costly or hard to find.
Can I substitute the butter in the cake base?
Yes, you can replace butter with margarine for a more economical version. The taste will still be close to the bakery-style ube bars.
How do I prevent the bars from getting soggy?
Dip the bars quickly in the syrup—do not soak them. Rolling immediately in toasted coconut also helps lock in texture.
How long do Ube Bars last?
They can be stored in an airtight container at room temperature for up to 2 days, or refrigerated for 4–5 days. Toasted coconut may soften over time.
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Tin C.
· 10 Jul 2025Reminds me of the ones from Tagaytay. Toasting the coconut made such a difference.
Leo R.
· 10 Jul 2025Very easy to make and surprisingly moist even without real ube. Love it!
Carla G.
· 10 Jul 2025Tried this with margarine and it still turned out delicious! Brought back childhood memories.
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