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