Layered Coconut Chocoflan - Kraft Recipes Top
Comida Kraft
Recipe Box

Layered Coconut Chocoflan

Prep Time
Total Time

24 servings

Chocolate cake and creamy flan and coconut-kissed whipped topping, oh my! This Layered Coconut Chocoflan is, quite simply, amazing.

Read MoreRead Less

What You Need

Showing deals in -1, -1 -1
Show Deals
Change Zip
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • 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.

Special Equipment Needed

Size Wise

Sweets can be part of a balanced diet but remember to keep tabs on portions.

How to Unmold the Cake Flan

Place serving plate over flan-filled pan; invert onto plate. Gently remove pan; spoon any remaining caramel left in pan.

How to Store

Keep refrigerated.


  • 24 servings

Nutritional Information

Serving Size 24 servings
Calories 260
Total fat 15g
Saturated fat 7g
Cholesterol 75mg
Sodium 240mg
Carbohydrate 29g
Dietary fiber 1g
Sugars 22g
Protein 5g
% Daily Value
Vitamin A 6 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews