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Grease the bottom of baking pan with floured cooking spray
In a large pot on medium low heat, combine 1 can coconut milk and 2 cups sugar, stirring until sugar is completely dissolved
Remove from heat and add 1 tsp vanilla, 1 tsp pandan or ube extract, and ½ tsp salt
Let the mixture cool completely to room temperature
Preheat oven to 350°F
Add 8 cold eggs to the cooled mixture and stir gently with a whisk until well incorporated (do not beat)
Add 14 oz tapioca flour and 3 packets Alsa baking powder, whisking until mixed
Sieve the batter through a fine strainer to remove lumps and achieve smooth texture
Pour the strained batter into the prepared baking pan
Bake for 45 minutes
Turn off heat and prop oven door open for 15 minutes
Remove pan from oven and loosen cake around edges with a plastic knife
Invert cake onto a wire cooling rack and let it release on its own as it cools