Preheat the oven at 340 ° F or 170 ° C. Prepare two 9 inch round pan and line the bottom with parchment paper.
In a bowl, prepare the meringue by beating the egg white until frothy. Add the cream of tartar and continue to beat while gradually adding the sugar. Beat until soft peak forms.
Sift and combine the flour, sugar, baking powder and salt. Add the egg yolks, vegetable oil, milk, ube flavoring and grated fresh ube. Mix until well combine. You can add more ube flavoring if you think the color is too dull.
Fold ⅓ of the meringue into the flour mixture then immediately fold the remaining meringue until no streaks remain. Pour the batter into the round pans.
Bake in a pre-heated oven for 40 - 45 minutes or when the centre of the cake bounce back when lightly touch.
To make the cream cheese icing, place the cream cheese, whipping cream and vanilla extract, beat until pale. Gradually add the sugar, beat until firm peak forms.
Remove the cake from the oven and let it cool for 15 minutes. When cool, run a knife on the side to loosen the cake from the pan. Trim the top of the cake to make it more even. Using a food processor, pulse the excess cake until it looks crumbly.
Place the one cake on a serving plate and generously top it with icing. Put the second cake on top then fill the top and sides with cream cheese icing.
Put 2 heaping tablespoon of macapuno on top. Place the remaining cream cheese icing into a piping bag and decorate the top of the cake. Serve and enjoy!