Cake:
Preheat the oven to 175 degrees. Whisk together butter and potato flour, almond flour, baking powder and saffron with an electric whisk. Wash the whisks and whisk the eggs and Use Like Sugar until creamy. Add the egg whip and cream to the butter mixture a little at a time. Pour the batter into an oven dish, about 20X20, lined with baking paper. Bake in the lower part of the oven for about 35 minutes, the cake should be firm (do not worry if it is a little, a little sticky in the middle).

Topping:
Whisk all ingredients together with an electric whisk. Spread on the cooled cake and top with grated coconut. Serve the saffron mums at room temperature, as the saffron cake/bottom is best served at room temperature. However, it should be kept in the fridge, so either brush the topping on a while before serving, or take the whole cake out of the fridge an hour before serving.