Preheat your oven to 340°F (170°C). Place your cake pan (8–9 inch round, preferably aluminum) in the oven while it heats.

Lightly grease the pan with neutral oil; no parchment on the bottom or it can mess with the structure.

If using pandan leaves: tie them into knots, add them to a small pot with the coconut milk and warm gently over low heat until fragrant, not boiling. Remove from heat, discard leaves, and let cool until just warm. If using only extract, skip the simmering.

In a large bowl, whisk the eggs lightly. Add sugar, salt, pandan extract, vanilla, and the cooled coconut milk. Whisk until the sugar mostly dissolves.

In a separate bowl, combine tapioca starch and single acting baking powder. Sift this into the egg mixture in two batches. Stir gently until you just don’t see dry spots.

Pour the batter through a fine-mesh sieve into a large measuring cup or bowl with a spout. Let the batter rest for about 10 minutes.

Carefully pull the hot pan from the oven and pour in the batter in one steady go.

Bake at 340°F (170°C) for about 35–45 minutes, depending on your oven.

Let the cake cool in the pan for 10–15 minutes, then run a thin knife around the edges and flip it out onto a rack. Once fully cooled, slice with a sharp, oiled knife.