Coconut Flan Cake
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.