Use either store-bought Pandan extract.
Or make your own by blending 15-20 Pandan leaves with ¾-1 cup of water. Strain and let the Pandan juice sit in the refrigerator overnight. The next day, the extract (chlorophyll) has settled on the bottom. Pour the water from the top out and you are left with some gorgeous Pandan extract.
Place bakeware into oven and pre-heat to 350 degrees.
Mix water, coconut milk and Pandan Extract – set aside.
Crack 7 eggs and beat LIGHTLY with a fork or use a scissor. Do not overbeat otherwise your cake won’t have the beautiful honeycomb look.
Now mix the lightly beaten eggs with the water/coconut milk/panda mixture – set aside.
Mix all the dry ingredients thoroughly.
Add the wet ingredients to the dry ingredients and mix slowly but thoroughly.
Pour the mixture through a strainer.
Add Coconut Oil and mix.
Take bakeware out of pre-heated oven, grease (be careful – it is hot) and pour mixture into your bakeware.
Bake approximately 55 minutes.
Turn off the oven but keep cake in the oven with the oven door partially open for 20 minutes.
After 20 minutes, remove the cake from the form and let it cool.