Coconut and saffron cake

Dust with icing sugar and enjoy this delicious tower of goodness.
recipes, bake, cake

Recipe from: 18 August 2015
Preparation time: 20 min
Cooking time: 40 min


  • 1
    coconut milk
  • pinch of saffron
  • 4
  • 320
    castor sugar
  • 280
    self-raising flour
  • a pinch of salt
  • 250
    fresh raspberries
  • 2
    cream, beaten
  • icing sugar for dusting
Servings: Change Serving



Preheat oven to 180ºC.

Grease 2 20cm cake sandwich tins. Heat the coconut milk and saffron in a small pot until almost boiling.

In a bowl beat eggs until fluffy, add sugar slowly, beating well for 3-4 min.

Sift four and salt. Stir into the egg mixture and slowly pour in coconut milk, stir well to combine.

Pour into cake tins, bake for 35–40 min (do the skewer test). Place on a cooling rack; allow to cool completely.

To assemble: cut each sponge into two, top with cream and raspberries, stack; garnish with mint and raspberries. Dust with icing sugar.

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