Saffron Cake With Coconut Milk

1. 1

   Preheat the oven to 180C.

2. 2

   Heat the coconut milk briefly and add the saffron.

3. 3

   Beat the eggs with the sugar.

4. 4

   Add the vegetable oil, then gradually add the two types of flour alternating with the coconut milk and continue mixing.

5. 5

   Last, add the sifted baking powder and the rum.

6. 6

   Butter and flour a cake pan or line it with wax paper, then add the batter.

7. 7

   Bake the cake for approximately 35 minutes.

8. 8

   Remove the cake from the oven and let it cool.

9. 9

   To prepare the icing, place the powdered sugar in a bowl and add the coconut milk, stir until the icing is thick.

10. 10

    Pour the icing over the cake and let it set before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.