Coconut Cake with Saffron Cream
"Saffron's earthy yet sweet flavors make the spice versatile enough to work in both savory dishes and desserts. Here, Tyler Brown of Nashville's Hermitage Hotel uses saffron to flavor the pastry cream for his moist, airy take on coconut cake. Instead of making a classic round, Brown bakes the cake in a 9-by-13-inch pan and cuts it in half, then stacks the layers to make a handsome rectangle...."
INGREDIENTS
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2 1/4 cup(s) cake flour
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1 tablespoon(s) baking powder
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1/2 teaspoon(s) salt
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1 cup(s) unsweetened coconut milk
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1 teaspoon(s) pure vanilla extract
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1 teaspoon(s) coconut extract
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1 1/2 stick(s) softened 12 tablespoons unsalted butter
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1 cup(s) granulated sugar
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4 large eggs, separated
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1 cup(s) milk
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2/3 cup(s) unsweetened coconut milk
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large pinch of saffron threads, crumbled
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1/4 cup(s) granulated sugar
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1/4 cup(s) cornstarch
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pinch(s) of salt
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4 large egg yolks
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1 tablespoon(s) unsalted butter
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3/4 pound(s) cream cheese, softened
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1 1/2 stick(s) softened 12 tablespoons unsalted butter
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3 cup(s) confectioners' sugar
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1 1/2 cup(s) sweetened shredded coconut or unsweetened coconut flakes
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