Preheat your oven to 350°F (180°C) and generously butter a 9x13-inch baking dish.

In a medium bowl, sift together 1 ½ cups of all-purpose flour, 1 ½ teaspoons baking powder, and a pinch of salt.

In a large mixing bowl, beat 6 egg yolks with ¾ cup granulated sugar until fluffy and light, about 3 minutes. Stir in 1 cup of ube halaya, 1 teaspoon of ube extract, and ½ cup of whole milk.

Gently fold the egg yolk mixture into the dry mixture until just combined.

In a separate bowl, beat 6 egg whites until foamy, then gradually add ¼ cup sugar until stiff peaks form.

Gently incorporate the whipped egg whites into the batter.

Pour the batter into the prepared baking dish and bake for 30 minutes.

Whisk together 1 cup of evaporated milk, 1 cup of condensed milk, ½ cup of coconut milk, and 1 teaspoon of ube extract.

Poke holes in the cooled cake, then pour the milk mixture over it.

In a large bowl, beat 1 cup of heavy whipping cream, ½ cup of coconut milk, and ¼ cup of sugar until soft peaks form.

Spread the whipped topping over the soaked cake and chill for 2 hours before serving.