The secret of the chiffon cake is really in the beating of the egg white. Here's what it should look like... a little shiny and gathers around the whisk.
The yolks, coconut milk, pandan paste and flour are mixed together in a seperate bowl.
Put about half of the egg white in the egg yolk bowl and fold it in.
Then pour all of this mixture back to the egg white bowl and fold it in. Here's what it looks like when the folding is complete.
Remember to run the spatula through the cake mix in the tin or drop the tin from about 5cm from table a couple of times, to get rid of big bubbles.
And here's the end result. Nice and fluffy!