Name: Coconut and saffron cake
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 1 cup coconut milk; saffron pinch; 4 eggs; 320 g castor sugar; 280 g flour self-raising; salt pinch; 250 g raspberries; 2 cup cream whipped; icing sugar for dusting

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Ingredients (9)

1 cup	coconut milk
	saffron — pinch
4	eggs
320 g	castor sugar
280 g	flour — self-raising
	salt — pinch

For the topping:

250 g	raspberries
2 cup	cream — whipped
	icing sugar — for dusting

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Method:

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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