Preheat the oven to 180 °C or 356 °F.
Separate egg yolks and egg whites into two separate bowls. Put the egg whites in the fridge.
In a small ramekin, combine kinako and hot water. If there is not enough hot water, add a little bit more until it forms into a kinako paste. Set aside.
In a separate bowl, sift all-purpose flour. Set aside.
In a large bowl, add sugar (8g) into the egg yolks. Whisk until sugar is dissolved, and the batter becomes yellowish-white.
Whisk in vegetable oil. Mix well.
Sift the flour again. Slowly add the dry ingredients interchangeably with coconut milk into the yolk batter. Use a whisk and mix until everything is combined with no lumps. Do not over-mix it.
Add the kinako batter. Mix until combine.
Bring out the egg white from the fridge. Whisk the egg whites at low speed, allowing small stabilizing bubbles to form. Add in the sugar (35g) gradually and whisk at a high speed until stiff peak forms.
Put 1/3 of the meringue into the yolk batter. Gently mix them until combine.
Gently mix the batter with the remaining yolk batter, until combine.
Pour the batter into the mold. Tap the pan lightly to get rid of any trapped air bubbles in the batter.
Bake for 12-15 minutes in the preheated oven. Meanwhile, prepare a parchment letter that is large enough to cover the cake. Set aside.
Once it is baked, bring the cake out immediately. Carefully invert warm cake onto a piece of parchment backed by a solid surface like a large cutting board. Peel off parchment paper backing carefully. Place back the peeled-off parchment paper and flip the cake over.
Let the cake cool for about 15-20 minutes or until it is lukewarm to the touch.