Coconut Flan Cake Food

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.

COCONUT FLAN

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.

CHOCOLATE FLAN CAKE RECIPE

Steps:

• Gather the ingredients and preheat the oven to 350 F.
• Grease a 12-cup Bundt, tube, or angel food cake pan generously with butter or vegetable shortening.
• Place the cake mix in the bowl of a standing mixer. Add cocoa powder, milk, sour cream, vegetable oil, 3 eggs, 2 teaspoons of vanilla, and a pinch of salt, and mix well.
• Place the condensed milk, evaporated milk, 3 eggs, 1 tablespoon of vanilla, and 1/4 teaspoon of salt in a blender and pulse until well blended.
• Gently warm the dulce de leche in the microwave to soften it and then mix it with the caramel sauce. Place half of the caramel and dulce de leche mixture in the bottom of the baking pan. Reserve the remaining half.
• Pour the chocolate cake batter into the pan. Pour the blended condensed milk and egg mixture into the pan over the chocolate cake batter-do not mix. Cover pan with an oiled piece of aluminum foil.
• Set the baking pan inside a roasting pan. Place the pans in the oven, then carefully fill the roasting pan with 1 to 2 inches of hot water.
• Bake for 1 hour and 15 minutes, or until the cake springs back to the touch. Carefully remove the cake and roasting pan from the oven (avoid sloshing/spilling the hot water).
• Let cake cool in the pan on a rack for 1 hour, then refrigerate for 2 hours or until completely cooled.
• Remove the foil from the pan, and gently tap the pan on the counter. Gently loosen the edges of the cake from the sides of the pan. Invert a large plate over the top of the pan, then flip it so that the cake can slide out and onto the plate.
• Heat the remaining caramel sauce and dulce de leche mixture and then drizzle it over the cake. Decorate the cake with chocolate sprinkles, if desired.

COCONUT FLAN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Beat condensed milk, evaporated milk, white sugar, eggs, and vanilla extract together in a bowl until smooth. Add shortening, baking soda, cinnamon, salt, and ginger; beat until smooth. Stir flour and coconut into milk mixture until batter is smooth.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 40 minutes.

COCONUT CARAMEL FLAN

Steps:

• Preheat oven to 350ºF. in a small saucepan, combine sugar and water and cook over medium heat stirring constantly until sugar dissolves. Continue cooking until mixture is golden in color (about 4 minutes).
• Immediately pour mixture evenly into a 9-inch cake pan. (Mixture will harden and may crack slightly as it cools.)
• In a blender, blend evaporated milk, condensed milk, cream cheese, Coco Lopez, eggs y almond extract and then add coconut and mix well.
• Carefully pour mixture over caramelized sugar and place cake pan in a roasting pan, adding hot water to a depth of 1-inch in the roasting pan.
• Bake for about one hour or until a knife inserted in center comes out clean. Remove cake pan from water and cool on a wire rack at least 30 minutes.
• Cover and chill overnight. Loosen edges with a thin knife. Invert flan onto serving plate so caramel will be on the top.

COCONUT FLAN

Steps:

• Preheat oven to 350 degrees.
• Heat sugar in a small saucepan over medium heat, stirring constantly until melted and golden brown; Pour into 8-inch pan. Working quickly, swirl melted sugar around the bottom and sides of the round pan to coat.
• Combine coconut milk, condensed milk, evaporated milk, eggs, and vanilla in a blender. Pour the mixture into the pan.
• Prepare a water bath by placing the round cake pan in a 13×9 baking pan. Fill the outer dish with hot water to 1/2 inch depth.
• Bake for 45 minutes or until a table knife inserted in the middle comes out clean. Cool on a wire rack for about 30 minutes. Then, place in the refrigerator for at least 4 hours.
• To unmold, place the bottom of the pan on warm water for about 5 minutes. Run a knife around the edges of the pan. Invert a serving plate over the round pan, hold tightly and quickly turn over. Gently, shake the mold to release.
• Top with coconut flakes for garnish. Refrigerate until serving time.

COCONUT FLAN

Steps:

• Over medium-low heat, melt sugar until it caramelizes.
• Pour the caramel into a flan dish to coat bottom.
• Beat eggs until foamy.
• Add sweetened condensed milk, then milk, and finally the coconut and vanilla.
• Mix well with each addition.
• Pour mixture into flan dish.
• Place flan dish into an oven-proof dish, and add water (enough to come up to the top 1/3 of the flan dish).
• Bake at 325ºF for approximately 1 hour, or until a knife inserted in center comes out clean.
• Allow to cool, and refrigerate.
• Serve cold with fresh whipped cream.
• May be refrigerated up to 3 days.

FLAN DE COCO (COCONUT FLAN)

Steps:

• Preheat oven to 390 F/200 C.
• in a saucepan, pour water, add sugar and bring to boil. Once the caramel turns into a golden color, pour it into the bottom of a 9-inch/23 cm pie pan and let it cool down.
• To make the custard, in a separate bowl, add whole eggs and brown sugar and whisk with a hand whisk. Add evaporated milk and combine. Add sweetened condensed milk and cold water, whisk again. Finally, add coconut and mix.
• Pour the preparation into the pie tin, over the caramel. Place the tin inside a large frying pan, bring on the oven rack, and carefully add hot water. The water level should reach about halfway up the flan tin. Bake the flan for 30 to 35 minutes minutes.
• Remove the pan from the oven and set it aside to cool at room temperature in the water bath. Then remove the flan pan.
• Once the flan is cool, slide a knife blade between the custard and the mold. Then place a serving plate on top of the mold and flip the flan quickly using a sharp move. The flan will be covered with caramel on top, while the coconut forms a biscuit-like base.

COCONUT FLAN

Steps:

• Preheat oven to 325 degrees F.
• In a heavy saucepan over high heat combine the sugar with 1/4 cup of water. Stir just to combine. Simmer until the mixture has reached a deep amber color. Pour immediately into a 9-inch cake pan, swirling to completely coat bottom. Set aside to cool and harden.
• In a blender combine all the remaining ingredients except the lime zest and flaked coconut. Blend well. Add the lime zest and pulse a few times just to combine. Pour into the cake pan with the caramel. Bake in a water bath until set (the center will still be slightly wobbly), about 1 hour. Remove from the oven and let cool completely on the courter. Refrigerate for 2 hours.
• Put the flaked coconut in a large dry skillet over medium-low heat. Let toast until the flakes become light brown, making sure to stir often. Remove from heat and let cool before garnishing the flan.
• Run a knife around the edge of the flan. Invert it onto a large plate with room for the sauce to pool. Cut into slices, garnish each slice with a bit of the toasted coconut and serve.

COCONUT FLAN RECIPE

Steps:

• Preheat oven to 350° F (180° C).
• In a nonstick medium skillet or saucepan, stir together sugar, water, and a few drops of lemon/ medium and cook over medium heat until sugar is melted and turns into an amber color (about 8-10 minutes). Make sure to not stir or disturb the mixture while cooking! Pour into an 8-inch round pan, quickly swirl the caramel around the bottom and sides of the pan to coat, and let sit for at least 3-5 minutes or until hardened.
• In a blender, combine sweetened condensed milk, coconut milk, eggs, and vanilla until smooth (and there are no visible traces of eggs), about 30-60 seconds. Pour the mixture into the pan.
• Prepare the bain-marie (water bath) by placing the flan pan into a 13×9-inch baking pan. Fill the outer pan with boiling water to halfway up the flan pan.
• Bake for 45 minutes or until the coconut flan is set and slightly jiggly. Transfer the flan pan to a wire rack for about 30 minutes. Then, place in the fridge for at least 4 hours or until the flan is chilled.
• To unmold, warm the bottom of the pan on a warm water bath for about 3-5 minutes and gently run a paring knife around the edges of the pan. Place a large plate over the pan and invert while holding tightly to unmold the flan.
• Top with coconut flakes for garnish. Chill until serving time!

LAYERED COCONUT CHOCOFLAN

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.

COCONUT FLAN

Steps:

• 1. INGREDIENTS * 1 1/2 cups white sugar * 1 (14 ounce) can sweetened condensed milk * 2 cups heavy cream * 1 cup milk * 6 eggs * 1 1/2 teaspoons vanilla extract * 1/2 cup fresh shredded coconut
• 2. DIRECTIONS 1. Preheat oven to 350 degrees F (175 degrees C). 2. Place 1 cup of the sugar in a small nonstick saucepan and heat the sugar over medium heat. Cook gently, without stirring, but shaking occasionally until the sugar is dissolved. Lift the pan over the heat source (4 to 6 inches) and continue to cook the sugar until it has completely melted and turns a golden brown. You may slightly stir while cooking, but continually stirring causes the sugar to crystallize. Pour caramelized sugar into a glass 1 1/2 quart baking dish, and swirl to spread the caramel over the bottom of the dish evenly, then set aside to cool for 15 minutes before proceeding. 3. Once the caramel has hardened, pour the sweetened condensed milk, cream, milk, eggs, vanilla, 1/2 cup sugar, and coconut into a blender. Blend for 3 minutes until smooth. Pour into the baking dish over the caramel. 4. Place the filled casserole dish into a larger pan and add 1 inch of HOT water to the outer pan. Bake in preheated oven for 50 to 60 minutes, or 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.

COCONUT FLAN

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.)