Coconut Chocoflan Cake
Some treats come in layers, like this delicious coconut and chocolate-filled cake called Coconut Chocoflan Cake. This new version of the classic Chocoflan is perfect for celebrating any occasion, made with the unique flavor of convenient GOYA® Coconut Milk. Surprise everyone with its delicious flavor, and if you prefer, pair it with fresh fruit like mango, pineapple and strawberries. You’re sure to love it!
Total Time
155m
Prep Time:50m
Yields:8-10 Servings
Ingredients
First Layer:
2 tbsp.
Flan Layer:
4
eggs
1 can
(14 oz.)
1 can
(12 oz.)
2 tsp.
vanilla extract
Chocolate Cake Layer:
⅔ cup
½ cup
granulated sugar
1
egg
1¾ cups
all-purpose flour
1 cup
unsweetened cocoa powder
1½ tsp.
baking powder
½ tsp.
baking soda
1½ cups
½ cup
Assembly:
¼ cup
toasted sweetened shredded coconut
Directions
Step 1
Preheat oven to 425°F.
Step 2
First Layer: Grease 10-inch Bundt pan with butter. Pour dulce de leche into pan and tilt to evenly coat bottom.
Step 3
Flan Layer: In medium bowl, whisk together eggs, condensed milk, evaporated milk and vanilla until smooth. Pour into Bundt pan. Transfer Bundt pan to large roasting tray. Fill roasting tray with warm water, ensuring water reaches halfway up Bundt pan.
Step 4
Bake for 30 minutes or until flan is almost set (firm enough to hold cake batter on top). Remove from oven and reduce oven to 350°F.
Step 5
Chocolate Cake Layer: In large bowl, using handheld electric mixer, beat together butter and sugar until smooth and fluffy. Beat in egg.
Step 6
In another medium bowl, whisk together flour, cocoa powder, baking powder and baking soda. Stir flour mixture into sugar mixture until combined. Stir in coconut milk and cream of coconut until smooth and incorporated. Pour mixture on top of flan layer and cover with foil.
Step 7
Return to water bath and bake for 1 hour 15 minutes or until skewer comes out clean when inserted into center of cake. Let cool for 1 hour or until cake reaches room temperature.
Step 8
Assembly: Place large plate over top of Bundt pan and invert to release cake from pan. Drizzle with dulce de leche and top with coconut.
Tip: Serve with fresh fruit, such as mango, pineapple and strawberries, if desired.
Dessert
Coquito Cheesecake
Dessert
Mexican Icebox Coffee Cake
Dessert
No-Bake Citrus Cheesecake
Dessert
Argentinian Chocotorta
Dessert
Coquito Cupcakes
Dessert
Piña Colada Mini Cakes
Dessert
Citrus Olive Oil Cake
GOYA® HIGHLIGHTS
Tasty creations & seasonal delights
Plan Your Weekly Menu Today
Discover easy plant-based recipes and prepare them in advance. Perfect to enjoy any day of the week, for lunch or dinner.
Learn More
Join La Cocina Goya®
Register FREE on Goya.com and get unlimited access to exciting features like My Recipe Box, coupons and offers, and our newsletter.
Create Account0
0 Reviews
Coconut Chocoflan Cake
Prep Time 50m
Total time 155m
Yields: 8-10 Servings
Some treats come in layers, like this delicious coconut and chocolate-filled cake called Coconut Chocoflan Cake. This new version of the classic Chocoflan is perfect for celebrating any occasion, made with the unique flavor of convenient GOYA® Coconut Milk. Surprise everyone with its delicious flavor, and if you prefer, pair it with fresh fruit like mango, pineapple and strawberries. You’re sure to love it!
Ingredients
First Layer:
2 tbsp.
Flan Layer:
4
eggs
1 can (14 oz.)
1 can (12 oz.)
2 tsp.
vanilla extract
Chocolate Cake Layer:
⅔ cup
½ cup
granulated sugar
1
egg
1¾ cups
all-purpose flour
1 cup
unsweetened cocoa powder
1½ tsp.
baking powder
½ tsp.
baking soda
1½ cups
½ cup
Assembly:
¼ cup
toasted sweetened shredded coconut
Directions
Step 1
Preheat oven to 425°F.
Step 2
First Layer: Grease 10-inch Bundt pan with butter. Pour dulce de leche into pan and tilt to evenly coat bottom.
Step 3
Flan Layer: In medium bowl, whisk together eggs, condensed milk, evaporated milk and vanilla until smooth. Pour into Bundt pan. Transfer Bundt pan to large roasting tray. Fill roasting tray with warm water, ensuring water reaches halfway up Bundt pan.
Step 4
Bake for 30 minutes or until flan is almost set (firm enough to hold cake batter on top). Remove from oven and reduce oven to 350°F.
Step 5
Chocolate Cake Layer: In large bowl, using handheld electric mixer, beat together butter and sugar until smooth and fluffy. Beat in egg.
Step 6
In another medium bowl, whisk together flour, cocoa powder, baking powder and baking soda. Stir flour mixture into sugar mixture until combined. Stir in coconut milk and cream of coconut until smooth and incorporated. Pour mixture on top of flan layer and cover with foil.
Step 7
Return to water bath and bake for 1 hour 15 minutes or until skewer comes out clean when inserted into center of cake. Let cool for 1 hour or until cake reaches room temperature.
Step 8
Assembly: Place large plate over top of Bundt pan and invert to release cake from pan. Drizzle with dulce de leche and top with coconut.
Tip: Serve with fresh fruit, such as mango, pineapple and strawberries, if desired.
