Preheat your oven to 350°F (180°C) and grease a 9x13-inch baking dish with butter or cooking spray.

Sift together flour, baking powder, and salt in a medium bowl, then set aside.

In a large bowl, beat the egg yolks and sugar until light and fluffy. Mix in ube halaya, ube extract, and whole milk.

Fold the wet egg yolk mixture into the dry ingredients gently until just combined.

In a separate bowl, beat the egg whites until soft peaks form, then gradually add sugar and beat until stiff peaks form.

Fold the beaten egg whites into the cake batter in three additions to maintain the airy structure.

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

Allow the cake to cool for about an hour after removing from the oven.

Whisk together the milk soak ingredients in a mixing bowl and stir in ube extract.

Poke holes in the cooled cake and slowly pour the milk mixture over it. Let it sit for 20 minutes before refrigerating for at least 8 hours.

Whip the cream with coconut milk and sugar until soft peaks form for the topping.

Spread the whipped topping evenly over the soaked cake. Chill further if a firmer consistency is preferred before serving.