Mix egg yolks, castor sugar, oil, salt with hand whisk until well combined

Add the Pandan juice and coconut milk and mix well

Gently fold in sieved flour and mix well till batter is smooth

Whisk the egg white until foamy and add in cream of tartar, continue to whisk while gradually adding the sugar. Whisk till firm peak / glossy

Gently fold in the meringue into the batter 1/3 at a time using a spatula until evenly mixed

Bake in preheated oven at 160C for 15 mins and reduce heat to 150C for 10 mins and 140C for 25 mins or until skewer comes out clean