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Magic Coconut Flan Cake

Yummy Eats Daily
This Magic Coconut Flan Cake combines a silky coconut flan layer atop a tender vanilla cake, all infused with rich coconut flavor. Baked in a water bath for perfect texture, it’s an impressive yet easy dessert that’s best served chilled with a sprinkle of toasted coconut.
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Prep Time 10 minutes
Cook Time 50 minutes
Chill Time 2 hours
Total Time 3 hours
Servings 12
Calories 305 kcal

Ingredients
  

  • 1 can 14 oz sweetened condensed milk
  • 1 can 13.5 oz coconut milk
  • 1 cup whole milk
  • 4 large eggs
  • 1 cup all-purpose flour
  • 1 cup sugar
  • 2 tablespoons butter melted
  • 1 teaspoon vanilla extract
  • 1 tablespoon baking powder

Instructions
 

  • Preheat oven to 350°F (175°C).
  • Grease a bundt pan generously.
  • Blend all ingredients in a blender until smooth and creamy.
  • Pour the batter into the prepared bundt pan.
  • Place pan inside a larger roasting pan filled halfway with hot water (water bath).
  • Bake for 50–60 minutes, or until a toothpick comes out clean.
  • Let cool for 15 minutes, then refrigerate for at least 2 hours.
  • See full steps with tips & photos → https://p4pd.org/magic-coconut-flan-cake/

Notes

  • Pan Size: A 10–12-cup bundt pan yields the best height and flan-cake ratio.
  • Water Bath Tip: Use hot (not boiling) water to avoid shocking the pan and ensure even baking.
  • Make-Ahead: Cake can be baked and chilled up to 24 hours before serving—keep refrigerated until ready to unmold.