Recipe of Perfect Chocolate and Coconut Flan Cake

Chocolate and Coconut Flan Cake is one of the most favored of current trending foods on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. Chocolate and Coconut Flan Cake is something which I have loved my entire life. They are fine and they look fantastic.

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, chocolate and coconut flan cake. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

To get started with this recipe, we have to first prepare a few components. You can have chocolate and coconut flan cake using 15 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Chocolate and Coconut Flan Cake :

1. Prepare 6 tbsp. of homemade toffee.
2. Prepare of For the flan:.
3. Take 4 of large eggs.
4. Make ready 400 ml of coconut milk.
5. Take 250 ml of sweetened condensed milk.
6. Make ready 1 tbsp. of vanilla essence.
7. Make ready of For the cake:.
8. Make ready 125 g of plain flour.
9. Get 75 g of caster sugar.
10. Get 3 of large eggs.
11. Prepare 10 g of instant espresso coffee powder.
12. Make ready 20 g of cocoa powder.
13. Get 1 tsp of baking powder.
14. Take 1 pinch of salt.
15. Prepare 75 ml of cooking oil.

Steps to make Chocolate and Coconut Flan Cake :

1. Grease a 23cm savarin pan with butter..
2. Spoon the toffee around the base of the pan..
3. Sponge cake: Whisk the eggs and sugar together in an electric mixer bowl for about 5 minutes. Sieve the flour, baking powder, coffee, coco powder and salt. Add in in the egg mixture, fold in gently. Pour the oil down the side of the bowl, fold in gently, spoon the mixture into the baking pan..
4. Preheat oven 170 Celsius..
5. The flan: whisk together the coconut milk, eggs, condensed milk and vanilla essence. Pour the mixture gently into the cake pan. It will disappear under the cake mixture..
6. Cover with foil. Bake it for 45 – 50 minutes. Leave to cool for 1 hour. Chill it for at least 4 hours before turning it out onto a large plate..

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