Sift coconut flour, tapioca flour, baking powder and salt together. Mix in the sugar.
Mix egg yolks with coconut milk, pandan and vanilla extract.
Fold the egg yolk and flour mixture are together until combined.
Next grab a clean, dry copper/ metal/ stainless/ glass bowl. Make sure that your bowl and beaters have no egg yolks, oil, grease or fat. A tiny drop of fat can prevent the egg whites from accepting air.
Add in lemon juice and whisk the egg white using a hand beater until you get stiff peaks.
Fold ⅓ of the egg white mixture into the pandan mixture. Mix thoroughly.
Pour in the rest of the egg whites and fold only in one direction until fully incorporated.
Loaf Pan: Pour batter into a lined loaf pan. Press it down slightly to ensure there are no air bubbles. Bake for 40-42 minutes or until just brown.
Donuts: Divide batter into each donut hole (filling to the top). Bake for 15-20 minutes. Turn out and dust with coconut flour.