Coconut Cake with Saffron Cream

Ingredients

• 1 cup(s) granulated sugar
• 1 cup(s) unsweetened coconut milk
• 1.5 stick(s) ter
• 1.5 stick(s) ter
• 2.25 cup(s) cake flour
• 1 tablespoon(s) baking powder
• 1.5 cup(s) sweetened shredded coconut or unsweetened coconut flakes
• + 14 more ingredients
• • 3 cup(s) confectioners' sugar
  • 0.75 pound(s) cream cheese
  • 0.5 teaspoon(s) salt
  • 1 tablespoon(s) unsalted butter
  • 4 large egg yolks
  • pinch(s) of salt
  • 0.25 cup(s) cornstarch
  • 0.25 cup(s) granulated sugar
  • large pinch of saffron threads
  • 0.6667 cup(s) unsweetened coconut milk
  • 1 cup(s) milk
  • 4 large eggs
  • 1 teaspoon(s) coconut extract
  • 1 teaspoon(s) pure vanilla extract

Make the Cake: Preheat the oven to 250°. Butter a 9-by-13-inch metal baking pan and line the bottom with wax paper or parchment paper. Butter and flour the paper. In a medium bowl, whisk the cake flour with the baking powder and salt. In a small bowl, whisk the coconut milk with the vanilla and c...

View full recipe at Food & Wine