Pandan sponge cake with shredded coconut frosting

Ingredients

• 5 eggs yolks
• 70 g castor sugar
• 90 ml corn oil
• 60 ml thick coconut milk mix with green food coloring
• 170 g flour
• 1 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 1 pinch of salt
• 5 egg whites
• 1 tsp cream of tartar
• 70 g castor sugar
• 250 ml thickened cream
• 1 handful of shredded/dessicated coconut
• 1 tbsp icing sugar, sifted