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

In a medium bowl, sift together 1 ¾ cups of all-purpose flour, 2 ½ teaspoons of baking powder, and a pinch of salt.

In a large mixing bowl, beat 6 egg yolks and 1 cup of granulated sugar until fluffy and pale in color, then fold in 1 cup of whole milk, ½ cup of ube halaya, and 1 teaspoon of ube extract.

Gently fold the dry ingredients into the wet mixture using a spatula until no flour streaks remain.

In a clean bowl, beat 6 egg whites until soft peaks form, then add ½ cup of sugar and whip until stiff peaks develop.

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

While the cake cools, whisk together 1 cup each of evaporated milk, condensed milk, and coconut milk.

Once the cake has cooled, poke holes all over the surface and pour the milk mixture over the cake.

Refrigerate for a minimum of 8 hours to develop the flavors.

In a bowl, beat 1 cup of heavy whipping cream, ¼ cup of coconut milk, and 2 tablespoons of sugar until soft peaks form. Add 1 teaspoon of ube extract.

Spread the whipped topping over the soaked Ube Tres Leches Cake and refrigerate for an additional 2 hours before serving.