This magic coconut flan cake is pure tropical comfort.

A silky, flan-like center with a cakey coconut crust all in one easy batter—no layering needed!

It’s rich, creamy, and perfectly sweet, with just the right hint of vanilla and coconut.

Baked in a bundt pan for a show-stopping dessert, this Brazilian-inspired treat is perfect for holidays, gatherings, or anytime you want something irresistibly unique.

Why You’ll Love This Recipe

One batter, two textures – a flan top and cake base bake in one go

Made with simple pantry ingredients

Luscious, creamy, and rich with coconut flavor

Perfect for make-ahead entertaining—best served chilled

A fun twist on traditional flan or coconut cake

Ingredient Highlights

Here’s what makes this coconut flan cake so magical:

Sweetened condensed milk – For creamy richness and sweet flavor

Coconut milk – Brings out tropical notes

Whole milk – Balances the richness

Eggs – Essential for that custardy flan texture

All-purpose flour – Gives structure to the bottom layer

Sugar – Sweetens the batter just right

Melted butter – Adds depth and moisture

Vanilla extract – Enhances aroma

Baking powder – Helps separate the layers during baking

Pro Tips Before You Start

Use a high-powered blender to get the smoothest batter

Grease the bundt pan well, especially the inner tube, to ensure easy release

A hot water bath (bain-marie) helps keep the texture silky and prevents cracking

Let the cake chill for several hours—it slices best when cold

Garnish with toasted coconut flakes for added texture and presentation

How to Make Magic Coconut Flan Cake

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C).

Grease a 10–12 cup bundt pan generously with butter or nonstick spray.

Prepare a large roasting pan for a water bath (the bundt pan should fit inside).

Step 2: Blend the Batter

In a blender, combine sweetened condensed milk, coconut milk, whole milk, eggs, flour, sugar, melted butter, vanilla extract, and baking powder.

Blend on high until completely smooth—about 30–45 seconds.

Step 3: Fill the Pan

Pour the batter into the prepared bundt pan.

Place the bundt pan into the larger roasting pan and carefully pour hot water around it, coming halfway up the sides of the bundt.

Step 4: Bake

Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

The top should look lightly golden and set.

Step 5: Cool and Chill

Remove from the oven and water bath.

Let the cake cool in the pan for 15–20 minutes.

Then transfer to the fridge and chill for at least 2 hours, or overnight for best results.

Step 6: Garnish and Serve

Carefully invert onto a plate.

Garnish with shredded or toasted coconut before serving.

Slice and serve cold.

What to Serve It With

Fresh berries or mango slices

A dollop of whipped cream or coconut whipped topping

Pair with coffee or espresso for a café-style finish

Add a drizzle of caramel sauce for extra indulgence

Variations & Substitutions

Swap coconut milk with evaporated milk for a more traditional custard flavor

Add ½ teaspoon almond extract for a different aromatic twist

Fold in ½ cup shredded coconut to the batter for added texture

Make it in individual ramekins for personal portions

Storage & Leftovers

Store leftovers covered in the fridge for up to 4 days

Do not freeze—custard texture may separate

Best enjoyed cold, directly from the fridge

Use a sharp knife dipped in hot water for clean slices

FAQs

Why is it called a magic cake?
Because the layers separate while baking—flan on top and cake below—all from one blended batter!

Can I skip the water bath?
It’s not recommended. The water bath ensures a smooth, custardy texture without cracking.

Is this like a tres leches cake?
It has similar richness but is denser and more custard-like due to the eggs and coconut milk.

What if I don’t have a bundt pan?
You can use a deep round cake pan, but baking time may vary slightly.

Can I make this dairy-free?
It would require multiple substitutions (dairy-free condensed milk, butter, milk).

Not tested for this recipe.

Does it taste eggy?
Not at all—thanks to the coconut and vanilla, it’s sweet, fragrant, and well balanced.

Can I garnish with something else besides coconut?
Yes! Try caramel drizzle, powdered sugar, or fresh fruit slices.

Final Thoughts

This magic coconut flan cake is one of those desserts that never fails to impress.

It looks elegant, tastes luxurious, and yet it’s incredibly simple to prepare.

I love how it creates layers on its own in the oven—like a surprise inside every slice.

Whether you’re hosting or treating yourself, this cake delivers rich coconut flavor and melt-in-your-mouth texture every time.