Preheat your oven to 350°F (177°C) and place a bundt pan inside to warm up for about 10 minutes.

In a blender, combine 14 ounces of full-fat coconut milk with 10 fresh pandan leaves. Blend until smooth, then strain through a sieve into a bowl.

In a large bowl, whisk together the coconut mixture, 5 large eggs, and 1 1/3 cups of sugar gently to avoid bubbles.

Mix in 1/2 teaspoon of pandan extract and 1 teaspoon of vanilla extract into the wet mixture, stirring gently.

In a separate bowl, whisk together 1 cup of tapioca starch, 16 grams of baking powder, and a pinch of salt. Fold into the wet ingredients.

Pour the batter into the preheated bundt pan and bake for 50 to 55 minutes, or until a toothpick inserted comes out clean.

Let the cake cool for about 60 minutes before inverting it onto a wire rack.