Prepare the oven, use a moderate temperature (± 160’C) using top and bottom heat. Grease baking pan with margarine --- Cover with baking paper if necessary, set aside.
Beat eggs and sugar until the sugar dissolved slightly.
Add the coconut milk, stir using a spatula until blended. Add flour gradually, stirring gently and make sure that there are no lumps of flour.
Add the melted margarine, stir again until blended. Do not forget, vanilla powder and salt.
Pour batter into a round baking dish, sprinkle sliced pandan leaves.
Bake in oven until cooked and looking crusty (45-60 minutes), test with a skewer stick and if a stick is still wet then continue baking.
When removed from the oven, the cake will look a little bumpy, but it will deflate by itself to a uniform surface when starting to cool and set.
When the cake has cooled, cut to taste (the cake will be sticky if cut while still hot), and ready to be served with coffee or tea.