Preheat oven to 325°F (165°C). Prepare three 6-inch round cake pans by lining the bottoms with parchment paper (do not grease the sides).

In a bowl, sift together cake flour, baking powder, and salt.

In another bowl, whisk egg yolks, oil, coconut milk, and pandan extract until smooth.

Gradually add the dry ingredients to the wet mixture and mix until just combined.

In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add half of the sugar and beat until stiff peaks form.

Fold the meringue gently into the batter in three additions, taking care not to deflate the mixture.

Divide batter evenly between the cake pans and bake for 25–28 minutes, or until a toothpick inserted in the center comes out clean.

Invert pans immediately after baking and cool completely before removing cakes.

To make frosting, whip heavy cream, coconut cream, powdered sugar, and vanilla until stiff peaks form.

Layer cakes with coconut cream frosting and frost the outside as desired.

Chill for at least 1 hour before slicing for clean cuts.