Preheat the Oven to 350°F (180°C) and grease a 9x13-inch baking dish.

In a medium bowl, sift together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt.

In a large mixing bowl, beat together 4 large egg yolks and ¾ cup of granulated sugar until fluffy and pale.

Fold in ½ cup of ube halaya, 1 teaspoon of ube extract, and ½ cup of whole milk.

Gently fold the wet egg yolk mixture into the bowl of sifted dry ingredients until combined.

In a clean bowl, beat the 4 large egg whites with ¼ cup of sugar until stiff peaks form.

Carefully fold the whipped egg whites into the cake batter in three additions.

Pour the batter into the prepared baking dish and bake for 30 minutes or until a toothpick comes out clean.

While the cake cools, whisk together 1 can of evaporated milk, 1 can of condensed milk, 1 can of coconut milk, and 1 teaspoon of ube extract.

Poke holes in the cooled cake and pour the milk mixture evenly over the cake.

Allow the cake to sit at room temperature for 20 minutes, then refrigerate for at least 8 hours.

To prepare the topping, beat together 1 cup of heavy whipping cream, ¼ cup of coconut milk, 2 tablespoons of sugar, and 1 teaspoon of ube extract until soft peaks form.

Spread the whipped topping over the soaked cake.