Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking pan with parchment paper.

Whisk together the all-purpose flour, baking powder, and salt in a medium bowl.

In a large bowl, beat egg yolks with half of the granulated sugar until pale and creamy; add whole milk, melted butter, vanilla extract, and ube halaya.

In a clean bowl, whip egg whites until soft peaks form, then add remaining sugar and whip to stiff peaks.

Gently fold the egg whites into the yolk mixture, then gradually add the dry ingredients.

Pour the batter into the prepared baking pan and bake for 25-30 minutes until a toothpick comes out clean.

Allow cake to cool for 10 minutes; poke holes in the cake and mix together the evaporated milk, sweetened condensed milk, and coconut milk, pouring over the cake.

Let the cake cool completely in the pan.

Whip heavy cream with powdered sugar and a splash of vanilla extract until stiff peaks form.

Spread whipped cream over the top, optionally adding ube extract for color and garnishing with dried lavender or ube crumbs.