Chill Coconut Milk: Refrigerate two cans of full-fat coconut milk overnight.

Whip Coconut Cream: Beat chilled coconut cream with powdered sugar and vanilla extract until light peaks form.

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

Beat Egg Whites: Whip egg whites with cream of tartar until foamy; gradually add sugar until stiff peaks form.

Mix Egg Yolks: Combine egg yolks and sugar, then mix in milk, oil, vanilla extract, pandan extract, and food coloring.

Sift and Fold: Sift cake flour and baking powder into yolk mixture and fold gently.

Combine Mixtures: Fold whipped egg whites into the batter gently in three additions.

Divide and Bake: Pour batter into prepared pans and bake for 23-25 minutes.

Cool Cakes: Let cakes cool upside down in the pans for about 30 minutes.

Layer and Frost: Spread whipped coconut cream between cake layers and on the outer layer.

Decorate: Press coconut flakes onto the cake and chill for 1-2 hours before serving.