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

In a blender, combine 14 ounces of coconut milk with 10 pandan leaves, blending until smooth. Strain the mixture through a fine sieve into a bowl.

In a large mixing bowl, whisk together the strained coconut mixture, 5 large eggs, and 1.33 cups of granulated sugar until smooth.

Stir in 0.5 teaspoons of pandan extract and 1 teaspoon of vanilla extract into the wet ingredients.

In a separate bowl, whisk together 1.5 cups of tapioca starch, 1 tablespoon of baking powder, and a pinch of salt. Carefully fold this mixture into the wet ingredients until just combined.

Pour the batter into the warm bundt pan and bake for 50-55 minutes or until a toothpick comes out clean.

Once baked, cool the cake in the pan for about 10 minutes, then invert onto a wire rack and cool completely for another 60 minutes.