Coconut Caramel Flan Cake

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup unsweetened coconut flakes
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 2 teaspoons vanilla extract
• Caramel flan (see below for recipe)
• Whipped cream and toasted coconut flakes for garnish

Instructions

Coconut Cake

1. Preheat oven to 350°F.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large mixing bowl, combine softened butter and eggs. Beat until light and fluffy.
4. Add vanilla extract and mix well.
5. Gradually add dry ingredients to wet ingredients and mix until just combined.
6. Stir in coconut flakes.

Caramel Flan

• 1 cup granulated sugar
• 1/2 cup heavy cream
• 3 large egg yolks
• 1 teaspoon vanilla extract

1. In a medium saucepan, combine sugar, heavy cream, and vanilla extract. Heat over medium heat until sugar dissolves.
2. Bring mixture to a boil and cook for 5 minutes.
3. Remove from heat and stir in egg yolks.

Assembly

1. Grease three 8-inch round cake pans and line the bottoms with parchment paper.
2. Divide coconut cake batter evenly among prepared pans and smooth tops.
3. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
4. Allow cakes to cool in pans for 5 minutes before transferring them to a wire rack to cool completely.

To Assemble Cake

1. Place one cake layer on a serving plate or cake stand.
2. Spread caramel flan over top of cake layer.
3. Repeat with remaining two layers, ending with a cake layer on top.

Garnish with whipped cream and toasted coconut flakes before serving.