Saffron Coconut Cake


  • Few strands of saffron
  • 400ml coconut milk
  • 360g cake flour
  • 300g sugar
  • 22,5ml baking powder
  • 125g soft butter
  • 3 large eggs
  • 5ml vanilla essence
  • Coconut  Icing
    • 250g soft butter
    • 500g icing sugar
    • 75ml coconut milk
    • Drop of vanilla essence
    • Toasted coconut shavings, to garnish

Here’s how

  1. Heat the strands of saffron in a dry pan for a few seconds.
  2. Pour in 100ml of the coconut milk and bring to the boil.
  3. Leave the strands to infuse with the coconut milk for a few minutes and then leave to cool completely.
  4. Sift the dry ingredients into a mixing bowl Add the sugar, baking powder and salt.
  5. Add the butter and beat on low with a paddle attachment until the mixture has a sandy consistency.
  6. Pour in the coconut milk, saffron infusion, eggs and vanilla essence.
  7. Beat well and scrape down the sides of the bowl to ensure the ingredients are well combined.
  8. Divide the mixture between 3 x 20cm greased and lined cake tins.
  9. Bake at 170 degrees celsius for 20 – 22 minutes or until a skewer comes out clean when the cake is tested.
  10. Turn the cakes out on a wire rack and leave to cool.
  11. For the Coconut Icing
    1. Place the butter in a mixing bowl and beat well.
    2. Once the butter is light in colour, gradually add the icing sugar.
    3. Continue beating until the icing is fluffy.
    4. Gradually pour in the coconut milk and vanilla essence.
    5. Continue beating until the icing is very pale in colour.

To assemble

  • Sandwich the cakes together with the icing.
  • Ice the sides and top of the cake using a palette knife.
  • Place the cake in the refrigerator for a few minutes to firm up.
  • Garnish the cake with toasted coconut shavings.