Chill two cans of coconut milk in the fridge a day before.

Carefully open the cans without tilting them.

Scoop out the solid coconut cream into a mixing bowl, avoiding the clear water.

Add powdered sugar and vanilla extract, then whip for about 1 minute until light peaks form.

If the cream is too liquid, add cornstarch and whip for an additional 30 seconds.

Use immediately or chill in the fridge for a few hours or overnight to thicken.

Preheat the oven to 350℉ and line three 6" cake pans with parchment paper.

In a bowl, beat egg whites and cream of tartar until stiff peaks form.

Sprinkle in 100g of sugar, one tablespoon at a time, and continue beating until stiff.

In another bowl, mix egg yolks and 20g of sugar, then add milk, oil, vanilla extract, pandan extract, and food coloring (optional).

Stir together flour and baking powder, sift into the egg yolk mixture, and fold until combined.

Add ⅓ of the meringue to the egg yolk mixture, fold, then add the rest and fold until fluffy.

Divide batter into pans and bake for 23-25 minutes until lightly browned.

Cool cakes upside down on a wire rack.

Lay down the first cake layer on a turntable, spread whipped coconut cream, and repeat.

Apply a thin layer of coconut cream frosting as a crumb coat.

Apply a thicker layer of coconut cream frosting and smooth with a bench scraper.

Press coconut flakes on the sides and sprinkle on top.

Chill for 1-2 hours or overnight before slicing.