Saffron Coconut Squares are the ultimate festive bake – soft, golden saffron-infused cake topped with creamy white chocolate frosting and a generous sprinkle of shredded coconut. This recipe is perfect for holiday gatherings, fika sessions, or whenever you want a special treat to share with family and friends. The cake’s rich flavors combined with the sweet frosting and coconut make it a favorite for any saffron lover.
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Note: The cake shown in the images was baked using double the recipe in a 60×45 cm pan.
Ingredients You’ll Need
- Butter
- Milk
- Sugar
- Eggs
- Egg yolks
- All-purpose flour
- Baking powder
- Vanilla sugar or vanilla extract
- Greek yogurt
- Saffron syrup
- White chocolate
- Heavy cream
- Shredded coconut
Equipment You’ll Need
- Large mixing bowls
- Electric whisk
- Spatula
- Saucepan
- 30×40 cm baking pan
- Parchment paper
Instructions
- Prepare the Cake:
Preheat the oven to 175°C (350°F) and line a 30×40 cm baking pan with parchment paper.
Whisk the eggs and sugar until light and fluffy using an electric whisk. - Mix Wet Ingredients:
Melt the butter in a saucepan and combine it with the milk. Warm the mixture until lukewarm (about 40°C). Stir in the saffron syrup.
Add Greek yogurt to the egg mixture and stir gently. - Combine:
Gradually pour the butter and milk mixture into the egg mixture, stirring until combined. - Add Dry Ingredients:
In a separate bowl, sift together the flour, baking powder, and vanilla sugar. Gently fold the dry ingredients into the wet ingredients until smooth. - Bake:
Pour the batter into the prepared pan, smooth the surface, and bake for 25–30 minutes. The cake is ready when a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan. - Make the Frosting:
Melt butter and white chocolate in a saucepan over low heat. Stir in sugar and vanilla sugar until fully dissolved.
Whisk in the egg yolks, one at a time, ensuring a smooth consistency. Simmer gently for 3–5 minutes until thickened.
Add heavy cream and saffron syrup, mixing until creamy. Let the frosting cool completely before spreading. - Assemble:
Spread the cooled frosting evenly over the cake. Sprinkle shredded coconut generously over the top. Cut into squares and serve!
Making It Lactose-Free or Gluten-Free
To make this cake lactose-free, swap the butter, milk, yogurt, and cream for lactose-free alternatives. For a gluten-free version, use a good gluten-free flour mix. Add ½ tsp of xanthan gum to ensure the cake holds together and remains soft.
About the Saffron Syrup
This recipe uses a homemade saffron syrup to infuse the cake and frosting with an intense saffron flavor. Saffron syrup is best made a few weeks in advance, as the flavors deepen over time. It’s worth making a large batch to use in all your saffron baking throughout the holiday season.
Make your own saffron syrup, click for recipe here: Saffron Syrup.
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Share Your Creations
Have you tried making these Saffron Coconut Squares? I’d love to see your creations! Share your photos and tag me on Instagram @missbrownsbakeryandbeyond so I can see your beautiful cakes. Who knows – I might even share your post!
Saffron Coconut Squares
Equipment
- Large mixing bowls
- Electric whisk
- Spatula
- Saucepan
- 30×40 cm baking pan
- Parchment paper
Ingredients
For the Cake:
- 200 g butter
- 200 g milk
- 400 g sugar
- 6 eggs
- 2 eggyolks
- 420 flour
- 4 tsp baking powder
- 2 tsp vanilla sugar (or 1 tsp vanilla extract)
- 200 g Greek yoghurt
- 50 g saffron syrup
For the Frosting
- 450 g butter
- 400 g sugar
- 6 egg yolks
- 300 g white chocolate
- 6 tsp tsp vanilla sugar (or 2 tsp vanilla extract)
- 6-8 tbsp heavy cream
- 4 tsp saffron syrup
For Garnish:
- 100-150 g shredded coconut
Instructions
For the Cake:
- Preheat the oven to 175°C (350°F) and line a 30×40 cm baking pan with parchment paper.
- Whisk the eggs and sugar until light and fluffy.
- Melt the butter and combine it with the milk. Warm the mixture until it’s lukewarm (about 40°C). Stir in the saffron syrup.
- Add the Greek yogurt to the egg and sugar mixture, stirring gently.
- Gradually pour in the butter and milk mixture, stirring until well combined.
- In a separate bowl, sift together the flour, baking powder, and vanilla sugar. Gradually fold the dry ingredients into the batter until smooth.
- Pour the batter into the prepared baking pan and smooth the surface. Bake in the center of the oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
For the Frosting:
- Melt the butter and white chocolate together over low heat until fully smooth.
- Stir in the sugar and vanilla sugar until fully dissolved.
- Add the egg yolks one at a time, whisking quickly to avoid curdling.
- Let the mixture simmer gently over low heat for 3–5 minutes, stirring constantly, until it thickens and becomes creamy.
- Stir in the heavy cream and saffron syrup, mixing until smooth.
- Let the frosting cool completely before spreading it over the cake. This helps it set and ensures a smooth application.
Assembly:
- Spread the cooled frosting generously over the cooled cake, creating a thick, luscious layer.
- Sprinkle shredded coconut evenly over the frosting for a decorative and flavorful finish.
- Cut the cake into squares and serve.
