Jasmine Coconut Flan Chiffon Cake
Ingredients for caramel
- 1 cup (200g) sugar
- 1/2 cup water
Ingredients for jasmine flan
- 3 tablespoons jasmine tea leaves
- 1/2 cup heavy cream
- 4 large eggs
- 1 3/4 cups sweetened condensed milk
- This is basically the equivalent of one can.
- 2 teaspoons vanilla extract
- 1 tablespoon all purpose flour
Ingredients for coconut cake
- 1/2 cup (100g) sugar
- 6 tablespoons (3/4 stick) softened butter
- 4 egg yolks
- 2 teaspoons vanilla extract
- 1 1/4 cups (160g) all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup coconut milk
This makes one 8-inch flan cake, but you can adjust or make mini cupcake versions too. I used a regular cake pan, but a bundt cake pan would also work. This flan cake also has the really cool effect of a layered cake, but without you doing all the layering!
- Preheat the oven to 350 degrees. Prepare and grease your cake pan well on all sides.
- Let’s make the caramel! In a small saucepan, add sugar and water. Stir and cook the mixture on medium heat until it turns a nice golden brown color (about 10 minutes). Pour the caramel into your cake pan and place into the freezer until cold.
- Then, let’s prepare the jasmine cream. Bring the heavy cream to simmer and add the jasmine tea leaves. Mix and turn the heat down to low to let the tea steep for about 10 minutes. Cool and set aside.
- Now, let’s make the flan! In a bowl, beat together eggs, jasmine cream, sweetened condensed milk, vanilla extract and flour. Then, put the mixture into the blender and blend for about 2 minutes. You can also strain this through a sieve as well. Pour the flan into the cake pan on top of the cold caramel.
- Then, let’s make the coconut cake! In a large bowl, add butter and sugar and mix until evenly combined and creamy. Add egg yolks one at a time and mix to combine. Then, add vanilla extract and mix.
- Add the flour, baking powder, salt, and coconut milk. Mix on medium speed until evenly combined and smooth.
- Add the batter on top of the flan mixture. Don’t worry if the cake batter sinks in or floats. Trust me, it will all separate into two layers evenly due to the differences in density.
- Cover the cake pan with aluminum foil and place the cake pan on top of a sheet pan. Place the sheet pan with the cake pan on it into the oven. Then, pour boiling water into the sheet pan to about a half inch high to create a water bath.
- Bake at 350 degrees for 1 hour and 15 minutes or until a toothpick comes out clean. You can take the aluminum foil off to check on the cake.
- After you’re done baking it, let the flan cake come to room temperature, and then refrigerate it for at least 4 hours, so the flan can set.
- When you’re ready to serve, put the cake in a boiling water bath again for 10 minutes to loosen up the caramel and flip over onto a plate. You’re done!
Jasmine Coconut Flan Cake is a super delicious and surprising easy decadent dessert. Why? Well, first of call, the jasmine flan and the coconut cake creates two distinct layers in texture, which basically means you get to make a two layered cake without doing any layering at all! It’s also magical because even if you had cake batter that sunk into the flan, the baking process re-separates the layers due to different densities. Not to mention jasmine and coconut are an awesome combination together that isn’t really seen too often. Let me know in the comments below if you made this Jasmine Coconut Flan Cake and how it went!
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