20 mins
30 mins
8 Servings
4.9★
Preheat oven to 170°C. Grease a cake tin with oil and line with parchment paper.
Whisk together coconut milk, oil, sugar, rose syrup, and condensed milk until well combined.
Fold in flour, baking powder, baking soda, and desiccated coconut. Mix until just combined.
Pour batter into the prepared tin and bake for 25-30 minutes until golden and a toothpick comes out clean.
Mix warm milk, rose syrup, condensed milk, rose water, and saffron strands.
Cool the cake, poke holes, and pour the rose milk soak. Frost with whipped cream, coconut, and rose petals.
Use fresh desiccated coconut for the best texture and flavor.
Use good quality rose syrup and rose water for authentic flavor.
Refrigerate for up to 3 days. Serve chilled for the best taste.
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