Coconut Cake with Saffron Cream
210 mins (prep 150)
16 ingredients
one 9-by-13-inch cake
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.

Categories:  desserts , cake , special-occasions , easter-cakes , easter , birthday-cake , birthdays , more-holidays , mother's-day , coconut-cake , easter-desserts ,
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Serving Size (191.72 g)
Servings 9
Amount per Serving
Calories 465.1 Calories from Fat 26.91
% Daily Value *
Total Fat 2.99g 41.43%
Saturated Fat 1.64g 73.92%
Trans Fat 0.05g %
Cholesterol 17.27mg 51.81%
Sodium 649.55mg 243.58%
Total Carbohydrate 93.94g 281.82%
Dietary Fiber 1.04 g 37.47%
Sugars 43.02 g %
Protein 15.38g 276.8%
Vitamin A 84.43IU% Vitamin C 10.22mg%
Calcium 400.99mg% Iron 4.66mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
unsweetened coconut milk, pure vanilla extract, coconut extract, large eggs, unsweetened coconut milk, saffron threads, large, pinch of salt, large egg yolks, confectioners' sugar, sweetened shredded coconut, or


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