Flan + Cake = Amazing! Coconut flan cake, that is.
These days, I’m coconuts for coconut! Check out this fun twist on flan cake.
There are three components to this cake: caramel, flan and light-as-air cake.
The first step in this recipe is to make the caramel using the dry sugar method, no water added. Try to be very careful when caramelizing sugar, as it can get extremely hot. While I know some might try doing this directly in the cake pan on the stove, I wouldn’t recommend it for safety reasons.
Next up is the flan, which is the easiest part. Put it all together and you’re done.
For the cake, you can try chiffon or sponge or another egg foam-based cake recipe. Just remember not to deflate the meringue/egg foam as you fold. The recipe below yields to 6″ round cake. You can also find my previous chiffon cake recipe here.
You really won’t need any frosting. Once inverted, the caramel will serve as a great sauce to this delicate cake.
If you aren’t a big fan of coconut, try using regular milk for the custard. As for the cake, replace the 2 tbsp dessicated coconut with cake flour and the 1/4 cup of coconut milk with either water or milk, adding a tsp of vanilla.
I’ve included a short video for inspiration. Enjoy and happy baking.
You'll need: round 6" x 3"cake pan, strainer, small pot, a handheld mixer or stand mixer, 8" or 10"x3" pan
For the Caramel
1/2 cup sugar
For the Custard:
2 eggs, whole
1/2 cup condensed milk
1/2 cup coconut milk
4 tbsp sugar
For the Cake:
1/4 cup cake flour
2 tbsp desiccated coconut
1 tsp baking powder
1/4 cup sugar
pinch of salt
1/4 cup canola oil
1/4 cup coconut milk
2 egg yolks
2 egg whites
a pinch of cream of tartar
2 tbsp sugar
For the caramel: Put the sugar in a small pot over medium heat. Be careful in handling sugar, it is extremely hot. Once the sugar has started to melt and turn amber in colour, swirl the pot gently to ensure even caramelization. Keep an eye on this because it'll burn quickly and you'll have to start over. Remove the pot from the heat once all the sugar has caramelized and pour immediately to your 6" cake pan.
For the custard: Mix all the ingredients in a bowl and set aside.
For the cake: Starting with the dry ingredients, sift and mix all the ingredients. Create a well in the centre and add all the wet ingredients. Mix to incorporate, but as always, do not overmix the batter. Set this aside and work on the egg foam/meringue.
In a clean bowl, beat the egg whites along with the cream of tartar. Gradually add the sugar and keep beating until stiff peaks form.
Fold half of the egg foam/meringue into the cake batter, once the meringue has been incorporated. Fold the rest of the meringue.
Putting everything together: Get the cake pan with caramel, pour the custard through a strainer. Next, carefully add the chiffon cake.
To bake: Place the 6"cake pan in a bigger pan (8" or 10" cake pan). Pour hot water into the bigger pan about halfway through the 6 inch cake pan. Bake at 350F for about 40 minutes or until your cake tester/toothpick comes out clean.
Once it's done, remove from the oven and let it cool on your kitchen counter. Best to refrigerate and make sure to cover with plastic wrap.
To release from the pan, run a knife around the edge of the cake. Place a plate on top of the cake pan and flip it, et voilà!
Not A Fan of Coconut?
Replace the 1/2 cup coconut milk with 1/2 cup milk for the custard.
For the cake, replace the 2 tbsp dessicated coconut with 1/2 tbsp cake flour and 1/4 cup of coconut milk to either 1/2 cup water or milk and add a tsp of vanilla.