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Layered Coconut Chocoflan
Layered Coconut Chocoflan

Layered Coconut Chocoflan

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Cook Minutes 4 Hr 15 Min
Prep : 25 Min Cook: 3 Hr 50 Min
Chocolate cake, and creamy flan, and coconut-kissed whipped topping -- oh my! This Layered Coconut Chocoflan is, quite simply, amazing. If you can't decide between creamy custard and cake, this is the dessert for you.
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24 Servings
Servings
Original recipe yields 24 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1-1/4 cups sweetened flaked coconut, divided
1-1/4 cups sugar, divided
1-1/4 cups water, divided
1 can (354 mL) evaporated milk
1 pkg. (250 g) Philadelphia Brick Cream Cheese, cubed, softened
7 eggs, divided
1 pkg. (2-layer size) chocolate cake mix
1/3 cup oil
1/2 cup sour cream
1 cup thawed Cool Whip Whipped Topping
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How do I make it ?
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Step 1
Heat oven to 375ºF.
Step 2
Toast 1/4 cup coconut; reserve for later use. 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 in colour. Pour into 9-inch round pan; tilt pan to evenly cover bottom of pan with syrup. Spray side of pan with cooking spray, being careful to not spray the caramel syrup.
Step 3
Blend milk, cream cheese, 4 eggs, remaining coconut and remaining sugar in blender until smooth; set aside.
Step 4
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 syrup 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.
Step 5
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 centre comes out clean. Bake flan cake 50 min. or until toothpick inserted in centre comes out clean. Cool both completely. Refrigerate 2 hours.
Step 6
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 reserved toasted coconut.
Kraft Kitchen Tips!
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How to Unmold the Cake Flan
Place serving plate over flan-filled pan; invert onto plate. Gently remove pan; spoon any remaining caramel left in pan over flan cake before topping with chocolate cake.
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How to Store
Keep refrigerated.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
240
Calories From Fat
0
% Daily Value
Fat 12 g
Saturated fat 6 g
30 %
Cholesterol 75 mg
Sodium 220 mg
9 %
Carbohydrate 30 g
Fibre 1 g
Sugars 21 g
Protein 5 g
Vitamin A
4 %
Vitamin C
0 %
Calcium
8 %
Iron
6 %
Servings
24 servings, 1 piece (97 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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