Chill a can of full-fat coconut milk overnight. Scoop out the solidified coconut cream and mix with powdered sugar and vanilla extract. Whip until soft peaks form.

Preheat your oven to 350°F (175°C) and prepare three 6-inch cake pans.

Beat egg whites with cream of tartar until frothy, gradually add 100g of sugar, and whisk until stiff peaks form.

In a separate bowl, whisk together egg yolks, remaining sugar, milk, oil, vanilla extract, and pandan extract.

Sift cake flour and baking powder into the wet mixture and fold gently until combined.

Fold in one-third of the meringue, then incorporate the remaining meringue until the batter is light and airy.

Evenly divide the batter among the prepared pans and bake for 23-25 minutes.

Cool the cakes in the pans for 30 minutes, then remove and let cool completely on a wire rack.

Layer the cooled chiffon cakes with whipped coconut cream, applying a crumb coat around the sides.

Chill the assembled cake for 1-2 hours before serving.