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Preheat oven to 350°F (175°C).
Grease and flour an 8-inch round cake pan.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, beat the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Stir in the pandan extract.
Alternately add the flour mixture and coconut milk to the butter mixture, mixing just until incorporated.
Fold in the shredded coconut meat.
Pour the batter into the prepared pan.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.