1-First Step: Gather 400ml coconut milk, 150g sugar, 4 pandan leaves tied in knots, and 4 egg yolks. In a saucepan over medium heat, combine coconut milk, sugar, and pandan leaves. Stir until sugar fully dissolves and the mixture simmers gently, about 5 minutes. This builds the base flavor.

2-Second Step: Temper the egg yolks by whisking in a small ladle of the hot coconut mixture to prevent curdling. Pour the tempered yolks back into the pan. Reduce heat to low and cook, stirring constantly with a whisk, for 20-30 minutes until it thickens to a custard consistency. Patience here avoids lumps; the jam should coat the back of a spoon.

3-Third Step: Strain the jam through a fine sieve to remove pandan bits and any cooked egg. Cool completely in a jar. This yields about 2 cups, perfect for the cake. Pro tip: Fresh pandan gives the best aroma; vanilla extract works if unavailable. Refrigerate up to 1 week.

4-Fourth Step: Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking tray with parchment. Beat 225g softened butter and 225g caster sugar until pale and fluffy, about 3-4 minutes with an electric mixer. This creaming method traps air for lightness.

5-Fifth Step: Add 4 beaten eggs one at a time, mixing well after each. Beat in 1 tsp vanilla extract. Sift in 225g self-raising flour and fold gently with a spatula to keep the batter airy. Stir in 2-3 tbsp milk until smooth and dropping consistency.

6-Sixth Step: Spread batter evenly in the tray. Bake for 25-30 minutes until golden and a toothpick comes out clean. Cool in the tray for 10 minutes, then transfer to a wire rack. The sponge stays moist for days thanks to the butter.

7-Seventh Step: Warm 1-1.5 cups cooled coconut jam slightly for easy spreading. Spread evenly over the cooled sponge. For authentic school cake style, use about half, reserving rest for serving.

8-Eighth Step: Beat 125g softened butter until creamy. Gradually add 250g sifted icing sugar, then mix in 125g desiccated coconut and 2-3 tbsp coconut jam for flavor. Spread this icing over the jam layer smoothly.

9-Final Step: Toast 50g extra desiccated coconut in a dry pan until golden, 2-3 minutes. Sprinkle on top. Chill for 30 minutes to set, then slice into squares. Total time: 1.5-2 hours. Serve at room temperature for best texture. This coconut topping cake shines at parties.