Ingredients (cake)
50 g unsalted butter, softened & cut into pieces,
120 g castor sugar
4 eggs (room temp)
1 tsp vanilla extract
120 g self-raising flour
Ingredients (icing)
Pinch of Argyle Australian Saffron (6-8 strands)
160 g full cream milk
1 tsp rosewater
30 g softened butter
500 g icing sugar
2 cups Desiccated coconut or shredded coconut, for coating
METHOD
Gently warm milk for icing & add saffron to steep for at least 60 mins
Preheat oven to 190°C & grease and line a square cake tin (20 cm) & set aside.
Place sugar & eggs into a stand mixer & beat for 5-7 minutes
Add unsalted butter & vanilla & mix on medium speed for 5 minutes
Scrape down sides of mixing bowl & add self-raising flour. Mix for a further 30 seconds.
Pour into prepared tin and bake for 25 minutes (190°C) until golden & springs back on touch
Allow to cool in tin for 5 minutes before transferring onto a wire rack.
Once cooled, place into freezer for 30 minutes
Remove from freezer & cut into even squares (approx 5cms)
Into a large bowl, add icing sugar, butter, saffron milk & rosewater & combine well
Into another large bowl place your coconut
One by one, dunk the cake squares into the icing mix, then gently coat with the coconut
Once coated, refridgerate for one hour to set