Coconut & saffron cake

Makes 6

1 cup coconut milk
Pinch of saffron
4 eggs
320g caster sugar
280g self-raising flour
A pinch of salt

FOR THE TOPPING
250g fresh raspberries
2 cups cream, beaten
Icing sugar for dusting
 
1. Preheat oven to 180ºC. Grease 2 20cm cake sandwich tins. Heat the coconut milk and saffron in a small pot until almost boiling.
2. In a bowl beat eggs until fluffy, add sugar slowly, beating well for 3-4 min.
3. Sift flour and salt. Stir into the egg mixture and slowly pour in coconut milk, stir well to combine.
4. Pour into cake tins, bake for 35–40 min (do the skewer test). Place on a cooling rack; allow to cool completely.
5. To assemble: cut each sponge into two, top with cream and raspberries, stack; garnish with mint and raspberries. Dust with icing sugar.