Saffron and Coconut Loaf with Cherries

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Credit: Nirmala Narine, founder, Nirmala’s Kitchen, TV host, Veria Living’s “Nirmala’s Spice World”
The National Culinary Review, October 2014


2 T. rum
¼ t. saffron threads
1 cup shredded coconut
2 eggs, lightly beaten
¹/³ cup sugar
¹/³ cup vegetable oil
½ cup orange juice
1 T. finely grated orange rind
1½ cups all-purpose flour
2 t. baking powder
1 cup sweetened dried cherries


1. Pour rum over saffron in small bowl. Let stand until rum is bright orange, about 2 hours. Pour saffron rum over shredded coconut in bowl. Toss until coconut is evenly colored.

2. Preheat oven to 350ºF. Lightly grease 9 x 5-inch loaf pan.

3. Beat eggs until foamy. Continue to beat while gradually adding sugar until eggs are light and fluffy. Pour in oil in slow, steady stream. Beat in orange juice and zest.

4. Sift flour and baking powder into large bowl; fold into egg mixture. Fold in cherries and all but 2 T. saffron coconut. Spoon mixture into prepared pan. Sprinkle reserved coconut over top. Bake for 50-60 minutes, or until wooden skewer or pick inserted in center of cake is removed clean.


Bread/Pastry, The National Culinary Review

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