Preheat the pan

• Grease the bottom of the baking pan completely with coconut oil.
• Grease only half of the sides, not all the way up.
• Place the empty pan in the oven at 200 °C with top and bottom heat.

Prepare the coconut milk mixture

• In a small pot, combine the sugar, coconut milk and a pinch of salt.
• Heat gently on low temperature, stirring until the sugar is fully dissolved.
• Do not let it get too hot, otherwise the eggs will cook later. Set aside.

Strain the eggs

• Place a sieve over a bowl and crack the eggs into it.
• Use a fork to gently poke and break the egg yolks, letting the eggs slowly flow through the sieve.
• Stir gently until the liquid eggs pass through and discard the jelly-like egg parts left in the sieve.

Mix the wet ingredients

• Add the vanilla extract to the eggs and mix gently.
• Add the pandan extract and stir.
• Slowly add the warm coconut milk mixture and mix gently.

Prepare the dry ingredients

• In a separate bowl, mix the tapioca flour, rice flour and baking powder.
• Mix very well with a spoon — this step is important.

Combine wet and dry ingredients

• Sift the flour mixture into the egg mixture using a sieve, stirring gently with a fork while adding it.
• Once combined, sift the entire batter again into another bowl.
• Scrape everything through the sieve.

Finish the batter

• Add the coconut oil to the batter and mix gently.

Bake the cake

• Take the hot baking pan out of the oven.
• Pass the batter once more through a sieve with larger holes for an extra smooth batter.
• Bake with top and bottom heat: 15 minutes at 170–175 °C, then 35 minutes at 160–165 °C.

Cool the cake

• Remove the cake from the oven and immediately flip the pan upside down.
• Let the cake rest before removing it from the pan.
• Let the cake cool completely before cutting to preserve the honeycomb structure.