Discover the enchanting blend of coconut and creamy flan in this unique Coconut Flan Cake, where the tropical essence of coconut meets the silky smoothness of flan. This innovative dessert combines the best of both worlds: the airy, sweet layer of coconut cake atop a rich, velvety flan base. The result is a visually stunning and deliciously layered treat that’s sure to impress both coconut lovers and flan aficionados alike.
Why You’ll Love This: This Coconut Flan Cake is a marvel of dessert innovation, offering a delightful contrast in both flavor and texture. As it bakes, the coconut mixture magically rises to the top, creating a distinct layer that’s reminiscent of a soft, coconutty cake, while the bottom transforms into a classic, custard-like flan. The addition of caramel envelops the dessert in a sweet, glossy finish, adding depth and elegance to every bite.
Perfect Occasion: Ideal for celebrations, family gatherings, or as an exquisite finale to a dinner party, this Coconut Flan Cake is as versatile as it is delicious. It’s a show-stopping dessert for holidays, birthdays, or any day when you crave something sweet and unique. Serve it chilled for a refreshing treat that will transport your taste buds to tropical bliss.
Preparation Tips:
- Ensure the caramel is evenly spread across the bottom and sides of the mold for a beautiful glaze upon inverting.
- When adding the hot water to the caramelized sugar, stand back to avoid any splashes, as the mixture will bubble vigorously.
- For a smooth flan texture, strain the coconut and milk mixture before adding it to the mold to remove any large pieces of coconut.
For the Caramel:
- 150g sugar
- 2 tablespoons water
- 1 tablespoon honey
- 2 additional tablespoons water
- Combine sugar, water, and honey in a saucepan over medium heat. Let the mixture caramelize without stirring until it reaches an amber color. Carefully add the extra water (the mixture will harden), then return to the heat until smooth again. Pour into a 20cm mold, coating the bottom and sides. Let cool.
For the Flan:
- 400ml condensed milk
- 8 egg yolks or 4 whole eggs
- 1 tablespoon vanilla extract
- 300ml hot coconut milk (or substitute with regular milk)
- 60g shredded coconut
- Preheat the oven to 160°C (320°F).
- In a bowl, mix condensed milk with vanilla. Incorporate the egg yolks or eggs until well combined. Mix hot coconut milk with shredded coconut; let it hydrate for 5 minutes, then blend into the condensed milk mixture. Pour into the caramel-coated mold.
- Bake in a water bath for 50 minutes, until the coconut top is golden and the flan is set.
- Chill thoroughly in the fridge before unmolding. To release the flan, briefly dip the mold in boiling water, ensuring the caramel loosens from the sides, then invert onto a serving plate.
Enjoy this mesmerizing Coconut Flan Cake, a creative and mouthwatering dessert that combines the tropical flavor of coconut with the creamy, custard-like allure of flan, all encased in a luscious caramel shell.
