Step 1

Prep the baking pan and oven. Pour the ½ teaspoon canola oil into the center of the cake pan. Pick up the pan and swirl it from side to side to spread the oil in the bottom of the pan (be sure not to get any on the sides of the pan!). Position the cake pan on a rack in the center of the oven and preheat the oven to 350°F using the convect setting (if possible).

Step 2

Mix the dry ingredients. In a small bowl, whisk together the tapioca starch and the rice flour.

Step 3

Mix the coconut cream, sugar, pandan extract, and salt, warm in the microwave and add the canola oil. In a large bowl, use a rubber spatula to mix together the coconut cream, sugar, pandan extract, and salt until just combined. Heat in the microwave for 1 minute, then add the canola oil. Mix until just combined.

Step 4

Prep the eggs, then add to the coconut cream mixture. Crack open the eggs into a small bowl. Use a pair of kitchen shears to cut the egg yolks into small pieces and stir them very lightly.Add the cut eggs into the coconut cream mixture, and mix lightly until just combined.

Step 5

Add the dry ingredients in two parts, then add the cream of tartar and baking soda. Add half of the dry ingredients into the coconut mixture and gently mix with the rubber spatula, making sure to scrape the bottom and sides of the bowl. After 1 minute, add the rest of the dry ingredients and continue mixing for about 1 minute more.Add the cream of tartar and baking soda to the mixture. Working quickly, mix until just combined, about 30 seconds.

Step 6

Assemble the cake batter for baking. Remove the cake pan from the oven (but keep the oven on!) and place on a wire rack. Hold a fine mesh sieve over the pan and pour the batter into the center of the pan. Use a rubber spatula to press the batter through the sieve as necessary, but discard any remaining big lumps.Using oven mitts or a tea towel, lift the filled pan 1 to 1.5 inches from the rack and gently drop it to burst any air bubbles in the batter. Repeat 2 to 3 times.

Step 7

Bake the cake. Bake for 40 minutes, or until the cake top is light brown with a domed top.

Step 8

Cool the cake. Working quickly (but be careful—the pan will be hot!), use oven mitts to hold the cake pan by its edges. Invert it upside down and position the cake so that the pan's edges are resting on two tall glasses/coffee mugs and the center of the cake is suspended upside down to cool (see picture above for reference).Cool upside down for at least 1 hour.

Step 9

Serve and store. Serve warm, or at room temperature. To serve the cake, invert it right side up once more. Run an offset spatula along the edges of the pan and use the spatula to gently lift the cake out of the pan, being careful not to crush its top.Use a serrated knife to slice into 8 pieces and serve. The cake slices can be stored in an airtight container or under a cake dome for up to 3 days.