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For Cake:
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Preheat oven to 320 farenheit. Grease and line a 8inch cake tin.
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With electric mixer on high, whisk eggs, yolk, sugar and pandan paste for about 15 minutes till tripled in volume and silky in texture.
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Fold in sifted flour VERY VERY gently! After its incorporated, fold in oil. Make sure the oil has been mixed thoroughly, and that it hasn't sunk to the bottom.
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Pour batter into cake tin very gently.
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Bake for 35 minutes. Remove from oven, cool in tin for 15 minutes, and turn over onto a cake rack to cool thoroughly.
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For Filling:
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While cake is cooling, make filling.
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Combine the 1/2 litre water, sugar, agar powder and butter in a pan. Bring to a rolling boil. Reduce heat to low.
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Meanwhile, in another bowl, combine 150ml water, coconut milk, mung bean flour, pandan paste and coconut essence. Mix well and then add this mix into the heated mix on the stove top.
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With a whisk, stir NON STOP until it thickens (make sure its well thickened or it wont set!). It should be a bit thicker than pastry cream. Remove from heat and cool for 5- 10 minutes but dont let it set!
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Assembly:
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Cut cake into 3 layers. Place one layer in a 9 INCH cake ring or 9 INCH springform pan (WITHOUT THE BASE!.
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Top it with 1/2 of the filling, making sure the filling goes into the 1 inch space around the cake.
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Continue stacking until all 3 cake layers are used. With the remaining 1/3 of the filling, pour it on the cake, letting it flow into the 1 inch space at the side. Refrigerate for 2 hours.
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Lift cake ring slowly, and dust the whole cake with dessicated coconut.
