Coconut Flan Cake Recipe

A creamy, tropical Coconut Flan Cake layered with silky coconut flan and moist caramel cake. Easy to make and melts in your mouth — a show-stopping dessert for any occasion.

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Course: Dessert

Cuisine: Filipino, Latin American, Puerto Rican

Prep Time: 20

Cook Time: 1 5

Chill Time: 4

Total Time: 5 25

Servings: slices

Calories: 410kcal

Cost: $10

Equipment

1 9-inch round cake pan or bundt pan
1 Blender
1 Large roasting pan
1 Heavy-bottom saucepan
1 Offset spatula or butter knife
1 Large serving plate with a lip

Ingredients

For the Caramel Layer

1 cup Granulated sugar Creates amber caramel coating
0.25 cup Water Helps sugar dissolve evenly

For the Coconut Flan Layer

1 can (14 oz) Sweetened condensed milk Gives rich, creamy texture
1 can (12 oz) Evaporated milk Adds lightness without heaviness
1 cup Coconut milk Brings tropical coconut flavor
4 large Eggs Forms the custard layer
1 teaspoon Vanilla extract Adds warm aroma
0.5 cup Shredded coconut Optional, adds texture and flavor

For the Cake Layer

1.5 cups All-purpose flour Forms soft cake base
1 cup Granulated sugar Sweetens and softens texture
1.5 teaspoons Baking powder Helps cake rise
0.5 teaspoon Salt Balances sweetness
0.5 cup Vegetable oil Keeps cake moist
3 large Eggs Adds structure and richness
1 teaspoon Vanilla extract Enhances flavors
0.5 cup Milk Creates proper batter consistency

Instructions

Combine sugar and water in a saucepan; cook until amber and pour into cake pan.
Blend condensed milk, evaporated milk, coconut milk, eggs, and vanilla; pour over caramel.
Mix dry and wet cake ingredients separately; combine gently.
Pour batter over flan mixture in the pan.
Place cake pan in roasting pan with hot water halfway up sides.
Bake at 350°F (175°C) for 55–65 minutes; cool completely.
Chill at least 4 hours or overnight; flip onto serving plate before serving.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition