Make sure all ingredients are at room temperature, keep your butter and milk out at least an hour before you begin baking
Prepare a loaf pan by greasing it with butter and dusting it with flour. I used a 8"x4"x3" loaf pan
Start by adding the vinegar to the milk, stir it and let this sit for at least 5 minutes. This forms buttermilk, which will be used as a substitute for eggs
While the buttermilk is resting, sift together the all-purpose flour, baking powder and baking soda in a large mixing bowl
In a separate bowl, add the ground almond and grated coconut, butter and oil. Mix this using a hand-held mixture or a whisk on medium speed until the ingredients are just combined
Add in the cinnamon powder, vanilla extract, cardamom powder, rose water and the sugars.
Mix again to incorporate.
Add in the buttermilk and the flour mixture (made in the first step) gradually, in batches.
Mix together until well incorporated.
Turn the batter out into the prepared loaf pan, and bake at 180C (350F) for 20 mins, or untill a skewer that you insert inside comes out clean.
Cool the cake in a baking rack and drizzle over the glaze.
To Prepare the Saffron-Rose-water glaze:
Start by heating the butter and sugar in a saucepan on low heat.
Keep stirring and add the milk once the sugar melts.
Add the rose water and saffron and cook for another minute, stirring continuously.
Drizzle the glaze over the cake while the glaze is still warm. The glaze will harden as it sets.