Chocolate Coconut Flan Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place 1 cup of the sugar in a small saucepan over medium heat. Cook gently, without stirring, but shaking occasionally until the sugar has melted. Continue cooking until the sugar has completely melted, and turned golden brown. Pour into a large, glass baking dish. Spread the caramel evenly over the bottom of the dish, then set aside to cool for 15 minutes before proceeding.
• Once the caramel has hardened, pour the condensed milk, evaporated milk, milk, eggs, 1/2 cup sugar, and coconut into a blender. Blend for 3 minutes until smooth. Pour into baking dish over the caramel.
• Bake in preheated oven for 45 minutes until set. When done, remove from oven and let cool for 30 minutes. Run a knife around the edges of the dish to separate the flan from the sides. Refrigerate overnight.

Steps:

• Put an oven rack in the middle of the oven and preheat to 350 degrees F.
• Coat a Bundt pan with a little butter, then coat the bottom with 1/4 cup cajeta and put it in a large roasting pan. (The roasting pan will serve as a water bath during baking.)
• For the cake: Add the butter and sugar to a bowl and using an electric hand mixer or stand mixer, beat until light and fluffy, then beat in the egg. Sift together the flour, baking powder, baking soda and cocoa in a medium bowl. Beat 1/3 of the flour mixture, and 1/2 of the buttermilk into the egg mixture. Repeat, ending with the flour mixture. Blend until well incorporated.
• For the flan: In a blender, combine the evaporated milk, condensed milk, cream cheese, eggs and vanilla. Blend on high for 30 seconds.
• Scoop the cake batter into the prepared Bundt pan and spreading evenly. Slowly pour the flan mixture over the cake batter. Cover with foil and add about 1-inch of hot water to the roasting pan.
• Carefully slide the pan into the oven, and bake 1 hour, until the surface of the cake is firm to the touch, or an inserted toothpick comes out clean. When cake is done, remove from the water bath and cool completely to room temperature, about 1 hour.
• Invert a large, rimmed serving platter over the Bundt pan, grasp tightly together, jiggle a little and flip over. Remove the pan and scrape any remaining cajeta from the pan onto the cake, garnish with chopped pecans and serve!

Steps:

• Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray. Pour and spread caramel topping in bottom of pan.
• In large bowl, beat cake mix, water, oil and 3 eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour batter over caramel topping in pan.
• In blender, place Flan ingredients. Cover; blend on high speed about 20 seconds or until smooth. Slowly pour mixture evenly over batter. (Flan mixture will mix with batter, but they will separate during baking, forming 1 layer of cake and 1 layer of flan.) Spray piece of foil with cooking spray, and place sprayed side down over top of pan; cover tightly.
• Place cake pan in large roasting pan; add 1 inch of hot water to roasting pan.
• Bake 1 hour 20 minutes to ensure cake AND flan layer bake completely (toothpick inserted in center of cake will come out clean). Remove cake pan from water bath to cooling rack; remove foil. Cool at room temperature 1 hour. Refrigerate in pan, uncovered, 2 hours.
• Remove from refrigerator; run thin metal spatula around outer and inside edges of pan to loosen cake. Place serving plate upside down on cake pan; turn plate and pan over. Remove pan. Spoon any remaining caramel from pan over top of cake. Store loosely covered in refrigerator.

Steps:

• Heat oven to 375ºF.
• Toast 1/4 cup coconut; set aside. Cook and stir 1 cup sugar and 1/4 cup water in small saucepan on medium heat 5 min. or until sugar is completely dissolved and deep golden brown. Immediately pour into 9-inch round pan; tilt pan to evenly cover bottom with syrup. Spray sides of pan with cooking spray, being careful to not spray the caramel syrup.
• Blend milk, cream cheese, 4 eggs, remaining sugar and remaining coconut in blender until smooth; set aside.
• Beat cake mix, oil, remaining water and remaining eggs in large bowl with mixer until blended. Add sour cream; mix well. Pour half the cake batter over caramel in pan; gently spoon milk mixture over cake batter. Cover with foil sprayed with cooking spray. Place filled pan in larger shallow pan. Add enough water to larger pan to come halfway up side of flan batter-filled pan. Pour remaining cake batter into separate 9-inch round pan sprayed with cooking spray.
• Position 2 oven racks in oven, leaving at least a 6-inch space between racks. Place flan cake on bottom rack and plain chocolate cake on upper rack. Bake chocolate cake 30 min. or until toothpick inserted in center comes out clean. Bake flan cake 50 min. or until toothpick inserted in center comes out clean. Cool both completely. Refrigerate 2 hours.
• Run knife around edges of pans to loosen cakes. Unmold flan cake onto serving plate; top with chocolate cake. Frost top of dessert with COOL WHIP. Sprinkle with toasted coconut.

Steps:

• Heat oven to 350 degrees F. Coat 12-cup fluted tube pan with no-stick cooking spray. Place piece of rolled up foil in tube of pan to prevent cake from baking over top. Pour caramel topping into prepared pan.
• Prepare cake mix according to package directions using the water, oil and eggs. Pour evenly over caramel topping.
• Combine cream cheese, eggs, sweetened condensed milk, evaporated milk and vanilla in blender container. Process until blended. Pour slowly over cake batter. NOTE: While baking, the cake rises and the milk mixture goes to the bottom.
• Coat piece of foil with no-stick cooking spray. Cover pan, coated side down, tightly with foil. Place pan in large roasting pan. Pour hot water into roasting pan to a depth of 2 inches.
• Bake 2 hours or until toothpick in center still has a few moist crumbs. Place cake on cooling rack. Cool 15 minutes. Remove foil and invert onto serving plate. Cool 1 hour at room temperature. Chill 4 hours or overnight.

Steps:

• For the Flan:
• Preheat oven to 325 degrees F.
• In a small saucepan combine the 1/2 cup sugar until with 2 tablespoons water and heat until the sugar is completely dissolved and it turns a golden brown color. Carefully pour the caramelized sugar into the bottom of a 10-inch cake pan. Tilt the pan, from side to side, in a circular motion swirling the sugar around so that evenly coats the bottom of the pan. Place the cake pan into a baking dish large enough to accommodate the cake pan and set aside to cool. The sugar will harden as it cools.
• In a large mixing bowl combine eggs, egg yolks, salt, vanilla, remaining 2/3cup sugar and coconut milk. Whisk until well blended. Pour custard mixture into the cake pan over the caramelized sugar. Place the flan into the oven and pour warm water into the baking dish so that it comes up about 1 1/2-inches up the side of the cake pan. Bake at 325 degrees F for 1 hour or until knife inserted near center comes out clean. Remove from the oven and let cool to room temperature. Chill for at least 1 hour or overnight in the refrigerator. To unmold the flan, run a knife around the edge of the cake pan and invert onto a plate.
• For the Cookies:
• Preheat oven to 400 degrees F and line 2 baking sheets with parchment paper.
• In a medium bowl, sift together the flour, sugar, and salt. Beat in the egg whites and melted butter until well incorporated.
• Spoon out batter, about 1/2 a tablespoon at a time, onto a parchment lined baking sheets. Spread cookies into 2 to 3 inch circles about 1/8-inch thick. Sprinkle with coconut and bake 6 minutes or until slightly browned. Allow to cool completely on the baking sheets. Carefully peel from parchment and serve with coconut flan.

Steps:

• Preheat the oven to 350 degrees F. Spray a 10-cup Bundt or tube pan with vegetable oil cooking spray.
• Drizzle the cajeta into the prepared pan, turning to coat the bottom and sides. Set aside.
• Using an electric mixer, beat the milks, eggs, vanilla extract, and salt. Pour the mixture into the pan. Place the pan inside a large roasting pan. Fill the roasting pan with enough water to come halfway up the sides. Cover the Bundt pan with foil.
• Bake until the center jiggles slightly when pan is moved, about 1 hour 40 minutes. Remove from the oven and let cool at room temperature for 30 minutes. Refrigerate, covered, for 3 hours or overnight.
• Turn the flan out onto a platter. Sprinkle with toasted coconut and serve.

Steps:

• Preheat the oven to 350 degrees F. Bring a full kettle to the boil for a water bath.
• Melt 1 cup sugar with a spoonful of water in a heavy-bottomed saucepan over medium-high heat until the sugar dissolves. Do not stir with a spoon. Swirl the pan slightly over the heat, until the sugar turns golden. Pour the sugar into an 8-inch metal cake pan, swirl to coat the bottom and sides. The sugar will harden in about 5 minutes.
• Meanwhile, whisk together the coconut milk, eggs, rum and remaining 1/2 cup sugar. Strain the custard over the hardened caramel. Scatter over the lime zest and toasted coconut, and swirl a bit with a spoon to blend evenly. Set the cake pan in a roasting pan and add enough boiling water to come halfway up the cake pan. Bake in the water bath until set, about 40 minutes. Cool. Refrigerate the flan at least 4 hours before serving. When ready, dip the bottom of the pan in warm water, place a large plate over the top of the pan, and invert. The flan should unmold easily with the caramel sauce.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the sugar in a nonstick skillet, and slowly melt over low heat without stirring. Shake the pan by it's handle to mix, but do not stir with a spoon. When the sugar has melted, pour into a 3 quart glass baking dish, coating the bottom.
• In a large bowl, beat the eggs with an electric mixer until smooth. Pour in the condensed milk, evaporated milk, coconut milk, whole milk, and vanilla; mix until well blended, about 2 minutes. Pour the egg mixture over the sugar in the pan. Place the pan inside of a larger dish and set in the oven. Fill the outer pan with water to 1 inch deep.
• Bake for 1 hour in the preheated oven, or until a toothpick inserted in the center comes out clean. Remove the flan from the water bath, and refrigerate until cold, 4 hours to overnight.
• To serve, run a knife around the edges of the dish to loosen the flan, then invert onto a serving dish.

Steps:

• Preheat oven to 325°F.
• Set 2 6 cup Savarin (or ring) molds in large baking pan.
• Pour in enough boiling water to come halfway up sides. Set in oven.
• Cook sugar and water in heavy small saucepan until sugar dissolves, swirling pan occasionally.
• Increase heat and boil until syrup caramelizes.
• Pour half of syrup into each mold, tilting to coat sides.
• Quickly return molds to water bath.
• Gently blend milk, eggs, sugar, vanilla, cinnamon (if necessary) and salt in large bowl.
• Stir in coconut and chocolate powder.
• Divide mixture between molds; mixture should come to within 1/4 inch of top.
• Bake until custard is set and tester inserted in center comes out clean, about 50 minutes (reduce oven temperature if water starts to boil or custard may curdle).
• Remove from water bath and cool.
• Refrigerate for 3 hours or overnight.
• Before serving, invert onto platters.

Steps:

• Preheat oven to 325 degrees. Set out eight 6-ounce ramekins, and prepare an ice-water bath. Bring 1 cup sugar and the water to a boil in a small saucepan over medium-high heat, stirring until sugar has dissolved. Continue to cook, without stirring, brushing down sides with a wet pastry brush to prevent crystals from forming, until syrup is medium amber, about 8 minutes. Immediately submerge bottom of pan in ice-water bath to stop cooking. Working quickly, pour a thin layer into each ramekin, swirling to coat bottom. (You won't use all the caramel; discard the remaining.) Place ramekins in a roasting pan.
• Bring a pot of water to a boil. Remove from heat, and cover. Bring coconut cream and milk to a boil in a saucepan, whisking to combine; remove from heat. Whisk together remaining cup sugar, the salt, and eggs in a bowl. Whisking, gradually add coconut mixture. Whisk in vanilla. Pour through a fine sieve into a large liquid measuring cup, and divide among prepared ramekins.
• Add enough reserved hot water to roasting pan to come halfway up sides of ramekins. Carefully transfer to oven, and bake until just set, 55 to 60 minutes. Transfer ramekins to a wire rack to cool. Cover with plastic wrap; refrigerate at least 6 hours (or overnight). Let stand at room temperature about 10 minutes before unmolding. Run a thin knife around edge of each flan, and invert onto a plate. Garnish with coconut flakes if desired.

Steps:

• Preheat oven to 350°F. Arrange six 3/4-cup custard cups in 13 x 9 x 2-inch baking pan. Whisk first 5 ingredients in medium bowl to blend. Mix in coconut. Divide mixture among cups. Pour enough hot water into pan to come halfway up sides of cups.
• Bake flans until just set in center, about 30 minutes. Remove flans from pan and refrigerate until cold, about 2 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated.)