Coconut and Saffron Cake

Prep Time : 20 Minutes
Total Time : 2 Hours
Servings : 15

This 3 tiered saffron cake will wow your guests with its vibrant color and coconut flavor.


Ingredients

  • Small check mark in a circle icon 1/4 teaspoon saffron
  • Small check mark in a circle icon 2 teaspoons hot water
  • Small check mark in a circle icon 1 box (500g) Betty Crocker™ SuperMoist™ Vanilla Cake Mix
  • Small check mark in a circle icon 80ml vegetable oil
  • Small check mark in a circle icon 220ml water
  • Small check mark in a circle icon 2 medium eggs
  • Small check mark in a circle icon 1 sachet (35g) Betty Crocker™ Homestyle Whipping Cream Mix
  • Small check mark in a circle icon 115ml cold milk
  • Small check mark in a circle icon 100g coconut cream (just the cream not the water)
  • Small check mark in a circle icon 25g desiccated or shredded coconut
Utensils
  • Small check mark in a circle icon 3 x 20cm round cake pans
  • Small check mark in a circle icon Small bowl
  • Small check mark in a circle icon Large bowl
  • Small check mark in a circle icon Electric mixer
  • Small check mark in a circle icon Medium bowl
  • Small check mark in a circle icon Small lmetal Spatula
  • Small check mark in a circle icon Piping bag
  • Small check mark in a circle icon Star tip

Preparation

  1. Preheat oven to 180ºC. Grease 3 x 20cm round cake pans with butter; sprinkle lightly with flour. Mix the saffron and 2 teaspoons hot water in small bowl. Let stand 10 minutes.
  2. Beat cake mix, oil, saffron mixture, water and eggs in a large bowl with electric mixer on a low speed until moistened. Beat on a medium speed for 2 minutes. Divide evenly between the cake pans.
  3. Bake 20 to 25 minutes or until toothpick inserted in center of cakes comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely.
  4. Heat large frying pan over medium heat. Add the coconut. Cook, shaking and stirring for 1 to 2 minutes, until golden brown. Remove from heat. Place coconut on a plate to cool.
  5. Beat whipping cream mix and cold milk in medium bowl as directed on package. Beat in the coconut cream until combined. Chill in the refrigerator for 30 minutes.
  6. Spoon about 1/3 of the whipping cream mixture into a piping bag fitted with star tip; set aside. Place one cake onto a serving plate. Spread with half of the remaining whipping cream mixture.
  7. Sprinkle with about 1/3 of the coconut. Top with second cake. Spread with remaining whipping cream mixture and sprinkle with half of remaining coconut. Place third cake on top. Pipe reserved whipping cream in rosettes on top of cake. Sprinkle with remaining coconut.

Betty's Tips

  • Keep the cake in the refrigerator until ready to serve so that the cream doesn’t soften and start to spread out of the sides.
  • Serve alongside fruit of your choice. Sliced mango would work well with the coconut and saffron flavors.