If you’ve spent any time on food TikTok, you’ve likely seen the mesmerizing Crinkle Cake (also known as Muakacha). This recipe takes that crispy, custardy viral sensation and infuses it with the soulful, nutty sweetness of Filipino Ube (purple yam). To finish, we cut through the richness with a zesty Coconut Lime Glaze that brings a bright, summery pop to every bite. It’s a show-stopping dessert that’s surprisingly easy to master.

Ingredients

The Cake Base

• 1 box (16 oz) Phyllo dough, thawed at room temperature
• 1 cup (2 sticks) Unsalted butter, melted

The Ube Custard

• 1 cup Whole milk (or coconut milk for extra richness)
• 2 Large eggs
• 1/2 cup Granulated sugar
• 1/4 cup Ube Halaya (purple yam jam)
• 1 tsp Ube extract (for color and depth)
• 1/2 tsp Vanilla extract

The Coconut Lime Glaze

• 1 cup Powdered sugar, sifted
• 2 tbsp Full-fat coconut milk (canned)
• 1 tbsp Fresh lime juice
• 1 tsp Fresh lime zest (plus extra for garnish)
• Optional: Toasted shredded coconut for topping

Step-by-Step Instructions

1. Prepare the Pan and Phyllo

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish. Take two sheets of phyllo dough at a time and fold them “accordion-style” (about 1-2 inches wide) and place them side-by-side in the dish. Repeat until the pan is packed with crinkled layers.

2. The First Bake

Slide the pan into the oven and bake for 10 minutes. This “par-baking” ensures the phyllo stays crispy and doesn’t turn into a soggy mess when the liquids are added.

3. The Butter Drench

Remove the pan and evenly pour the melted butter over the crinkled dough, making sure to get into the nooks and crannies. Return to the oven for another 10 minutes until golden and fragrant.

4. Add the Ube Custard

While the phyllo bakes, whisk together the milk, eggs, sugar, ube halaya, ube extract, and vanilla until smooth. Pour this vibrant purple mixture evenly over the buttery phyllo. Bake for a final 30–35 minutes, or until the custard is set and the tops are deep purple and crispy.

5. Glaze and Garnish

Whisk the glaze ingredients until smooth. Drizzle the coconut lime glaze over the warm cake. Top with fresh lime zest and toasted coconut for a professional finish. Let it rest for 15 minutes before slicing.

Fact-Check: Understanding Your Ingredients

Is it Ube or Taro? Many people confuse the two, but they are different! Ube is a purple yam native to the Philippines with a creamy, vanilla-pistachio flavor. Taro is a starchy root with a more neutral, earthy taste and is often pale white or light lavender inside.

The “Crinkle” Origin: While viral on social media, this technique is rooted in Middle Eastern and Mediterranean desserts like the Egyptian Mesh Om Ali or Greek Galaktoboureko.