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Mix the dry ingredients (flour, baking powder, salt, sugar) in a bowl and make a well in the center.
Add the wet ingredients (water, egg yolks, oil, buko pandan flavor) to the well and mix until smooth.
In a separate bowl, whip the egg whites and cream of tartar until stiff peaks form, then gradually add the sugar.
Gently fold the meringue into the batter.
Divide the batter into two 9-inch baking pans and bake for about 20 minutes.
Make the custard filling by cooking the condensed milk, coconut milk, corn starch, buko pandan flavor, and butter until thickened.
Whip the Mona Lisa whipping cream and buko pandan flavor for the frosting.
Assemble the cake by placing one layer, topping with the custard filling, then the other layer, and finally the whipped cream frosting.
Decorate the top with buko strips.