Pandan Chiffon with Coconut Topping (เค้กชิฟฟ่อนใบเตยหน้ามะพร้าวอ่อน)

Ingredients

• Cake Flour: 72 g
• Baking Powder: 1/4 tsp
• Milk Powder: 6 g
• Salt: 1/2 tsp
• Sugar: 30 + 72 g
• Rice Bran Oil: 40 g
• Coconut Water: 3 tbsp
• Pandan Extract: 1/2 tsp
• Green Food Colouring: 3 drops
• Eggs: 3
• Cream of Tartar: 1/4 tsp
• Young Coconut Topping: Young Coconut Water: 300 ml, Young Coconut Meat: 200 g, Coconut Milk: 300 ml, Milk: 300 ml, Sugar: 45 g, Salt: 1/4 tsp, Corn Starch: 30 g, Gelatin: 3 sheets