Ube Cake Puns

My girlfriend loves Taro/Ube and wants a cake for her birthday. I've checked the usual places like 85 degrees and Tour Le Jours but aside from small baked goods nobody seems to do cakes.

Edit: Appreciate all the suggestions! Turns out 99 Ranch has Taro cakes at a good price so went with that, will definitely check out the other suggestions though.

Edit: I made Pandan cake again today after getting pandan leaves and extracting the juice, also used coconut milk. It was so much better than the first attempt! Thanks a lot for all the tips

So i got my hands on ube , pandan, nangka flavors after a lot of work from south asia.

Ube is purple yam, Pandan is screwpine flowers, nangka is jackfruit. These are very famous flavors of SEA countries like Philippines, Indonesia, Singapore. I got McCormick Ube flavor, Redman Pandan Flavor, Koepoe Koepoe Nangka flavor paste.

But after making some cakes with it I cant feel any flavor from it. I made a chiffon cake with each of them. But they all taste alike, and taste like plain chiffon cake. Recipe is given below, I am trying to find if it is a problem with the recipe or did i get a bad product? Can you suggest any cakes with plain flavour which could be used to test a flavor.

Chiffon cake recipe that i used (Adapted from https://theunlikelybaker.com/ube-cake-filipino-purple-yam-cake/):

1 ¼ cups sifted cake flour
1 ¼ tsp baking powder
¼  tsp salt
1 tsp ube/pandan/nangka extract see notes
1/4 cup vegetable oil
1/2 cup milk
4 pcs egg yolks
67 gm granulated sugar

For the Meringue:
4 pcs egg whites 
1/2 tsp cream of tartar
75gm  granulated sugar
  
    Preheat your oven to 350F. Line 9inch pan. 
    sift cake flour,  baking powder and salt.
    In a smaller bowl, combine extract, vegetable oil and  milk. Set aside.
    In another large bowl, beat egg yolks while gradually adding 67g sugar until the mixture is light yellow (about 7 minutes on medium-high speed).
    Fold dry mixture and milk mixture into the egg mixture in this fashion - 1/3 dry, 1/2 milk, 1/3 dry, 1/2 milk, 1/3 dry (Recipe says fold but you will need to use force cos the egg mixture is v. thick)
	prepare egg whites, cream o tartar and sugar into the stiff peaks (
    Take about some of the meringue and fold it into your cake batter to lighten it.
    Then fold your cake batter into the meringue in thirds until incorporated.
    Transfer the cake batter to prepared pan and bake for 20-30 mins or until a toothpick inserted in the centre comes out with minimal crumbs.
    Put the pan upside down on a cooling rack and cool completely.