''Purple Yam Rum-soaked Cake was Never so Royal as Luscious to Take.''

Note: In addition to macapuno white icing a middle layer or sandwich can be added using traditional Leche Flan or even their Maja Blanca from the Philippines Islands. The Filipino store of Goldilocks Bakery(TM) of Vancouver, B. C. Canada might even come a calling for the recipe.

Ingredients:

(Adapted from a recipe at Allrecipes.com)

• 2 ½ cups cake flour

• 3 teaspoons baking powder

• 1 teaspoon salt

• 1 cup ube (purple yam), cooked and finely grated

• 1 teaspoon vanilla extract

• ½ cup corn syrup

• 7 egg yolks, lightly beaten

• ½ cup vegetable oil

• 7 egg whites

• 1 teaspoon cream of tartar

• 1 cup white sugar

• 6 drops red food color

• 6 drops blue food color

• 1 (12 ounce) jar macapuno (coconut preserves)

• 1 cup evaporated milk, chilled

• ¾ cup white sugar

• 1 cup butter, softened

• 6 drops red food color

• 1 drop violet food color

• ¾ cup milk

• 1 drop violet food color

• 1/3 cup rum liquer

Instructions:

Per instructions to make a cake, pick up and adding accordingly of the listed ingredients the dry ingredients first and then the wet (minus the egg white based icing ingredients). Add in the food coloring separately for the batter that results, and then the food color to the white icing mixture. Reserve the rum liquer and melted butter later at the end for drizzling in the baking pan before the cake is removed to soak it up in rum.