(A)
225g all-purpose flour, sifted
1 tbp baking powder
1 tsp salt
65g sugar

(B)
1/2 cup vegetable or canola oil
6 egg yolks
3/4 cup coconut milk
1 tsp pandan paste

(C)
6 egg whites
1/2 tsp cream of tartar
95g sugar

1. Preheat oven to 175 degree celsius.
2. Combine (A) in a bowl. Stir well to blend.
3. Add (B). Beat with an electric mixer until smooth.
4. Beat (C) until moist peaks formed. Gradually add 3/4 cup sugar, beating until stiff and shiny peaks are formed.
5. Fold 1/3 of the egg whites into the egg yolks mixture, fold to mix and then add the rest of the egg whites. Fold gently but thoroughly.
6. Pour batter into ungreased 10" tube pan.
7. Bake for 60 mins or til a toothpick inserted in the center comes out clean.
8. Invert cake and cool completely in pan. When cool, loosen the edges and shake pan to remove cake.

Note:
Best kept in the refrigerator because the coconut milk will turn the cake sour if kept in room temperature after 2 days.