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Layered Coconut Chocoflan
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Layered Coconut Chocoflan

4 Hours 15 Minutes
25 Min Prep
4 Hr 15 Min Cook
Chocolate cake and creamy flan and coconut-kissed whipped topping, oh my! This Layered Coconut Chocoflan is, quite simply, amazing.
What You Need
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24 servings
Original recipe yields 24 servings
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
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Let's Make It
1
Heat oven to 375ºF.
2
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.
3
Blend milk, cream cheese, 4 eggs, remaining sugar and remaining coconut in blender until smooth; set aside.
4
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.
5
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.
6
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.
Kitchen Tips
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.
Nutrition
Calories
260
Calories From Fat
0
% Daily Value*
Total Fat 15g
19%
Saturated Fat 7g
35%
Trans Fat 0g
Cholesterol 75mg
25%
Sodium 240mg
10%
Total Carbohydrates 29g
11%
Dietary Fibers 1g
4%
Sugars 22g
44%
Protein 5g
10%
Vitamin A
6%
Vitamin C
0%
Calcium
6%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
24 servings
* 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.
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