Heat the oven up to 160 degrees Celcius.

In a large mixing bowl, whisk the egg whites until foamy. Slowly add in the (125g) sugar until you get stiff peaks.

You should be able to hold the whisked egg whites over your head without it falling out.

In a separate bowl, whisk the egg yolks, sugar (80g) and vanilla essence until it forms a pale and creamy mixture (it should triple in size).

In a small bowl, mix the coconut milk, vegetable oil and pandan essence.

Add this to the egg yolk mixture, whilst whisking at a slower speed. As I used a hand mixer, I had to stop, pour in the entire green mixture and start again.

Once it is througly mixed through, sift in the flour, baking powder and salt and gently fold through.

Add one third of the egg whites to the now green mixture. You can beat it as much as you like to loosen up the batter.

Add the remaining egg white and fold gently into the mixture, taking care to not overwork it.

Pour the batter into an ungreased ring tin (as I didn't have one, I used a greased Bundt tin).

Bang the tin on the counter top a few times to release any air bubbles that may have been trapped.

Bake for around 45-50 minutes. Insert a skewer into the middle to check if it has been cooked.

Garnish with some toasted desiccated coconut and serve with your preferred choice of beverage.