Layered Coconut Chocoflan Recipe

Name: Layered Coconut Chocoflan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/4 cups BAKER'S ANGEL FLAKE Coconut, divided; 1-1/4 cups sugar, divided; 1-1/4 cups water, divided; 1 can (12 oz.) evaporated milk; 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened; 7 eggs, divided; 1 pkg. (2-layer size) chocolate cake mix; 1/3 cup oil; 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream; 1 cup thawed COOL WHIP Whipped Topping

Servings: persons

1
Heat oven to 375 degrees F.
2
Toast 1/4 cup coconut; set aside.
3
Cook and stir 1 cup sugar and 1/4 cup water in small saucepan on medium heat 5 min.
4
or until melted and deep golden brown.
5
Immediately pour into 9-inch round pan; tilt pan to evenly cover bottom with syrup.
6
Spray inside of cake pan with cooking spray.
7
(Do not spray caramel.)
8
Blend evaporated milk, cream cheese, 4 eggs, remaining sugar and remaining 1 cup coconut in blender until smooth; set aside.
9
Beat cake mix, remaining water, oil and remaining eggs with mixer until blended.
10
Add sour cream; mix well.
11
Pour half the cake batter over caramel in pan; gently spoon milk mixture over cake batter.
12
Cover pan with foil sprayed with cooking spray, sprayed-side down.
13
Place round pan in large shallow pan.
14
Add enough water to larger pan to come halfway up side of round pan.
15
Pour remaining cake batter into separate 9-inch round pan sprayed with cooking spray.
16
Position 2 oven racks in oven, leaving at least a 6-inch space between each rack.
17
Place flan cake on bottom rack and plain chocolate cake on upper rack.
18
Bake plain chocolate cake 30 min.
19
or until toothpick inserted near center comes out clean.
20
Bake flan cake 50 min.
21
or until toothpick inserted near center comes out clean.
22
Cool completely in pan on wire rack.
23
Refrigerate 2 hours.
24
Loosen dessert from side of pan; invert onto plate.
25
Remove pan.
26
Top flan layer with chocolate cake layer.
27
Spread COOL WHIP over top layer; sprinkle with toasted coconut.

1087

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1-1/4 cups BAKER'S ANGEL FLAKE Coconut, divided, 1-1/4 cups sugar, divided, 1-1/4 cups water, divided, 1 can (12 oz.) evaporated milk, and more.

Yes, Layered Coconut Chocoflan falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Layered Coconut Chocoflan

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions