Separate the eggs while they are still cold. Place the egg yolks in one bowl and the whites in another. Cover with plastic wrap and bring to room temperature. Preheat the oven to 170 degrees C.

In the bowl mix in the flour, sugar (30 grams), baking powder, salt. Beat until combined. Make a well in the centre of the flour mixture and add the egg yolks, oil, coconut milk, and vanilla extract. Beat until smooth

In a cake mixer bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually beat in the remaining 120 grams of sugar and beat until stiff peaks form.

With a large rubber spatula or wire whisk, gently fold the egg whites and the pandan extract (in three additions) into the batter just until blended (being careful not to deflate the batter).

Pour the batter into the ungreased tube pan and bake (refer to baking time guidelines). When lightly pressed, the cake will spring back.

Immediately upon removing the cake from the oven invert (turn upside down) the pan and place on a bottle or flat surface so it is suspended over the counter.

Let the cake cool completely before removing from pan (about 1 - 1 1/2hours). To remove the cake from the pan, run a long metal spatula around the inside of the tube pan and centre core. Invert onto a greased wire rack.