Preheat oven to 350°F (180°C).
In a large bowl combine dry ingredients flour through saffron. Stir to combine.
In another large bowl whisk together ghee/butter, rosewater, eggs and vanilla until smooth.
Pour wet ingredients into dry ingredients and mix until smooth.
Gently stir in coconut milk until just combined.
Pour into a parchment lined 9 inch cake pan or greased springform pan.
Bake for 30-35 minutes or until firm and a toothpick inserted in the center pulls out clean.
While the cake is baking prepare the syrup and glaze.
To prepare the syrup bring the honey and lemon to a simmer over medium heat and cook while stirring, for 5 minutes or until the mixture grows slightly thicker. Turn off heat, but leave the syrup to sit on the burner until ready to use.
To prepare the glaze, combine all glaze ingredients in a bowl or a blender and mix until completely smooth. Set aside until ready to use.
When the cake is done baking, remove from the oven and place the cake (still in pan) on a cooling rack. Poke 5-10 holes in the cake while it is still warm, then pour the syrup over top, coating all evenly.
Let the cake cool completely.
When the cake is cool, gently remove the cake from the pan then drizzle with coconut butter glaze and top with pistachios and rose petals before serving.