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