Good afternoon here me will give you a recipe chocolate and coconut flan cake which is appetizing The way making it is very not too difficult. You just need to be careful to get results from chocolate and coconut flan cake which has aroma and taste that can evoke our tastes.

So that the result of chocolate and coconut flan cake, what needs to be done is start from the type of material, then selection of fresh and good ingredients, to how to make and serving it. No need doubt if want prepare chocolate and coconut flan cake delicious as long as you know the tricks and how to make this dish can become treat very special.

Ingredients and seasonings required for make

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

When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Toasted unsweetened coconut flakes Semisweet chocolate and white baking chocolate, melted Directions In a large heavy skillet, combine sugar and water; stir gently to moisten all the sugar. Cook over medium-low heat until sugar is dissolved, gently swirling pan occasionally.

How to make:process 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.
7. Done and ready to serve!

Cover and bring to a boil over medium-high heat. Place piece of rolled up foil in tube of pan to prevent cake from baking over top. Pour caramel topping into prepared pan. Sift together the flour, baking powder, baking soda and cocoa in a medium bowl. Repeat, ending with the flour mixture.

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