Preheat oven to 175C

In a mixing bowl, mix oil, pandan paste and coconut milk together with a hand whisk.

Sift flour and salt into (2) and mix well with hand whisk until a smooth paste is formed and no lumps are visible.

In another clean mixing bow, beat egg whites till foamy then add cream of tartar. Then slowly add in powder sugar. Mix with a mixer fitted with a ballon whisk until soft peaks are formed.

Add ⅓ of meringue from (4) into (3) and mix well. Add the remaining meringue and fold to combine using a rubber spatula.

Pour batter in chiffon pan and bake at 170C for 50mins till ur stick come out clean.

Remove cake from oven and cool by standing the pan upside down