Ingredients:
10 strands Argyle Australian Saffron (preferably ground)
⅔ Cup Milk
1 ¾ cups Plain Flour
2 Teaspoons baking powder
¼ Teaspoon salt
175 g softened butter
¾ cups regular sugar
2 Eggs (lightly beaten)
1 Teaspoons Vanilla paste
Ingredients (Icing)
115 g)butter, room temperature
1 package, 224 g cream cheese, room temperature
2 ¼ cups icing sugar
Shredded coconut to decorate
Method
Add saffron to the milk to steep prior to starting to cook
Heat oven to 170c (fan forced), and grease and line a loaf tin
In an electric mixer, cream the butter and sugar until a pale light color.
Slowly add the beaten eggs to the mixer, on a low-speed setting, and once combined add the vanilla extract and the baking powder.
Add half the saffron infused milk with half of the flour with the mixer still on a slow speed. Once combined, add the remaining milk and flour until combined.
Transfer the cake mixture to the greased and lined loaf tin and place in the oven for 60 minutes
Leave in the cake tin until cool enough to transfer to a cooling rack, then leave to cool completely
To make the icing, using an electric mixer beat the cream cheese and butter together until completely smooth, about 2 minutes on medium speed.
Add in the vanilla extract, then with the mixer running on low speed, slowly add in the icing sugar.
Once combined, scrape down the sides of the bowl and increase the speed to medium, beating until well-combined and creamy.
Spread onto your cooled cake, top with shredded coconut and enjoy!!