KEY POINTS:
Serves 4
120g butter
1 tsp vanilla extract
2 tsp rosewater
½ cup caster sugar
2 eggs
¼ cup desiccated coconut
¾ cup self-raising flour
¼ cup milk
Saffron syrup
1 x generous pinch of saffron threads
Boiling water
1 Tbs caster sugar
Thick coconut cream to serve
1 Preheat oven to 160C. Cream the butter, vanilla, rosewater and sugar until pale. Add the eggs one at a time, beating well after each addition.
2 Fold in the coconut with the flour and the milk then bake in greased ramekins or muffin trays for 20 minutes.
3 To make the syrup; cover the saffron threads with boiling water and leave for 10 minutes then pour into a small saucepan, add the sugar and gently simmer for 10 minutes, cool.
4 Serve the cakes drizzled with saffron syrup and a little thick coconut cream.