Put the pandan leaves with 2 tablespoons of water and 2 tablespoons of coconut milk in a high speed blender and pulverize. Put a sieve over a bowl and press the blended pandan leaves to obtain the extract. Set aside. Discard the leaves.
With a mixer, beat 5 egg yolks until the color lightens. Add 2 Tablespoons of the sugar. Continue beating until mixture is even and creamy.
Add coconut oil, the rest of the coconut milk and pandan extract. Mix well. Add sifted baking powder and cake flour into the mixture.
In another bowl, prepare meringue, add remaining sugar to egg whites a little at a time. Beat at high speed until it is foamy. Once it begins to foam, add vinegar.
Continue beating the egg whites at medium speed. Add salt. Beat the egg whites mixture until stiff. Do not overbeat.
Gently fold in the meringue into the batter in batches. Fold until the batter and meringue are mixed thoroughly, trying not to deflate the batter.
Slowly pour the batter into a 9” mold while tilting the mixing bowl to get rid of air bubbles.
Put in oven and Bake for about 1 hour or until golden brown. Once out of the oven, place it upside down on a cake plate until it cools to room temperature. If necessary use a knife around the edges to remove the cake.