Sift cake flour, baking powder, and salt flour 3 times into a bowl. Set aside.
In a separate large mixing bowl, beat egg yolks using a wire whisk or hand mixer. Add sugar and submerge bowl in warm water and beat until sugar completely dissolves.
When sugar dissolves, remove bowl from warm water and continue beating until pale in color. Add canola oil, coconut milk, and pandan flavoring. Mix well until fully incorporated.
Tip in cake flour mixture and gently fold in with the wet ingredients. Continue folding in until no traces of flour left.
Using a rubber spatula, add 2 scoops of meringue and mix in with the batter one at a time. When completely incorporated. Transfer the batter into the meringue bowl and fold in until fully incorporated.
Fill two baking pans with equal parts of batter. Tap the baking pans a couple of times on top of the counter to release air bubbles.
Bake in pre heated oven for 20-25 minutes or until top of chiffon cake turn golden brown and inserted toothpick come out clean.
Remove from oven and with a hand covered in oven mittens. Immediately flip the pans onto a wire rack lined with parchment paper and release the cakes. Turn them topside up and let cool down.