Coconut Cake With Saffron Cream

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2 1/4 cups cake flour

1 tablespoon baking powder

1/2 teaspoon salt

1 cup unsweetened coconut milk

1 teaspoon pure vanilla extract

1 teaspoon coconut extract

1 1/2 sticks (12 tablespoons) unsalted butter, softened

1 cup granulated sugar

4 large eggs, separated

1 cup milk

2/3 cup unsweetened coconut milk

Large pinch of saffron threads, crumbled

1/4 cup granulated sugar

1/4 cup cornstarch

Pinch of salt

4 large egg yolks

1 tablespoon unsalted butter

3/4 pound cream cheese, softened

3 cups confectioners' sugar

1 1/2 cups sweetened shredded coconut or unsweetened coconut flakes

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