Cake
    2 cups cake flour, sifted
    3/4 cup sugar
    3 tsps. baking powder
    1/2 cup vegetable oil
    6 eggyolks
    1 tsp. vanilla
    3/4 cup water
    1 cup eggwhites
    1 tsp. cream of tartar
    3/4 cup sugar

Custard
    5 eggs
    1 300 ml. can CARNATION Condensada
    2 tsps. dayap, grated

Topping
    1/2 cup sugar
    1 cup sweetened macapuno

1. Caramelize sugar in a 13 x 9 x 2 1/2- inch baking pan tilting pan side-to-side to spread evenly. Spread macapuno on top of caramel. Set aside.

2. Blend all ingredients for custard and pour on top of macapuno. Set aside.

3. Sift together flour, sugar and baking powder in a bowl. Make a well and pour in order oil, yolk, vanilla and water. Beat until batter is free of lumps. Set aside.

4. Beat eggwhites, cream of tartar and sugar until stiff but not dry. Fold in eggyolk mixture. 5. Pour on top of custard and bake at 350 degrees F in a baine marie for 50 minutes or until inserted toothpick comes out clean. Cool then invert onto a serving tray.

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