Introduction: Coconut Flan Cake

By The Sweet Edge

Flan + Cake = amazing!

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.

Ingredients
Pre-heat oven to 350F. You'll need: round 6 inch cake pan, strainer, small pot, a handheld mixer or stand mixer

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:

Dry Ingredients:

  • 1/4 cup cake flour
  • 2 tbsp desiccated coconut
  • 1 tsp baking powder
  • pinch of salt

Wet Ingredients:

  • 1/4 cup canola oil
  • 1/4 cup coconut milk
  • 2 egg yolks

Egg foam/Meringue:

  • 2 egg whites
  • a pinch of cream of tartar
  • 2 tbsp sugar

Method:

For the caramel: Put the sugar in a small pot over medium heat. Be careful in handling sugar, it be 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 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 cake pan in a bigger pan that has enough depth to hold water at least halfway through the cake pan.Bake at 350F for about 40 minutes or until your cake tester 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!

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