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.
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