Rose, Saffron & Coconut Bundt Cake with Rose Glaze

A delightful Indian spin on bundt cakes.


  • For the Dry Mix
  • 1 Cup Sooji/Rawa/Semolina
  • 1/2 Cup Rice Flour
  • 1+1/2 Tsp Baking Powder
  • 1/4 Tsp Salt
  • 2 Tbsp Desiccated Coconut
  • 3 Tbsp Crushed Edible Rose Petals
  • For the Wet Mix
  • 50 ml Cold-Pressed Coconut Oil
  • 1 Cup Coconut Milk
  • 12-15 Saffron Strands, Crushed
  • 3 Tbsp Rose Water
  • 1/2 Cup Yoghurt
  • 1 Tsp Yellow Food Colour
  • 1 Cup Granulated Sugar
  • For the Glaze
  • 2 Tbsp Icing Sugar
  • 1/2 Cup Cream
  • 2 Tbsp Milk
  • 1/2 Tsp Cardamom Powder
  • 1 Tbsp Rose Water
  • 2 Drops of Pink Food Colour


Prep: 15 minutes
Baking: 60 minutes

  1. In a large bowl, mix all the ingredients listed under ‘dry mix’ EXCEPT the baking powder.
  2. In another bowl, mix all the ingredients listed under ‘wet mix’ and whisk it well to form a smooth batter.
  3. Add the dry mix to the wet mix in batches and combine well. Let it sit for 20 minutes.
  4. Preheat oven to 180°C. Grease a medium-sized bundt pan/ loaf tin with coconut oil.
  5. Add the baking powder to the batter and combine once more. DO NOT overmix.
  6. Pour the batter into the pan and bake for 55-60 minutes at 180°C until the top has browned.
  7. Cool COMPLETELY. Run a knife through the edges and around the centre a couple of times and then demould.
  8. To make the rose glaze, whisk all the listed ingredients together.
  9. Garnish the cake with rose petals and almond-pistachio slivers. Serve!