Using a food processor or blender, puree the durian flesh till smooth.
In a large bowl, add in the durian puree, egg yolks, coconut milk, oil, and sugar. Stir to combine.
Sift in the flour and salt, then stir again till well combined.
In a separate bowl, beat the egg whites with a hand mixer set to medium speed, for 45 seconds.
Add in the cream of tartar and continue beating for another 45 seconds. Gradually add in the sugar, and continue beating until the meringue holds stiff peaks.
Add 1/3 of the meringue to the durian batter and stir well. Then, add the rest of the meringue and fold the mixture together gently.
Pour the batter into a nine-inch chiffon cake pan. Bake in the oven preheated to 175�C for 45 minutes.
