LAYERED COCONUT CHOCOFLAN

Layered Coconut Chocoflan image

Chocolate cake and creamy flan and coconut-kissed whipped topping, oh my! This Layered Coconut Chocoflan is, quite simply, amazing.

Provided by My Food and Family

Categories Dairy

Time 4h15m

Yield 24 servings

Number Of Ingredients 10

Ingredients

1-1/4 cups BAKER'S ANGEL FLAKE Coconut, divided
1-1/4 cups sugar, divided
1-1/4 cups water, divided
1 can (12 oz.) evaporated milk
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
7 eggs, divided
1 pkg. (2-layer size) chocolate cake mix
1/3 cup oil
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup thawed COOL WHIP Whipped Topping

Steps:

Heat oven to 375ºF.
Toast 1/4 cup coconut; set aside. Cook and stir 1 cup sugar and 1/4 cup water in small saucepan on medium heat 5 min. or until sugar is completely dissolved and deep golden brown. Immediately pour into 9-inch round pan; tilt pan to evenly cover bottom with syrup. Spray sides of pan with cooking spray, being careful to not spray the caramel syrup.
Blend milk, cream cheese, 4 eggs, remaining sugar and remaining coconut in blender until smooth; set aside.
Beat cake mix, oil, remaining water and remaining eggs in large bowl with mixer until blended. Add sour cream; mix well. Pour half the cake batter over caramel in pan; gently spoon milk mixture over cake batter. Cover with foil sprayed with cooking spray. Place filled pan in larger shallow pan. Add enough water to larger pan to come halfway up side of flan batter-filled pan. Pour remaining cake batter into separate 9-inch round pan sprayed with cooking spray.
Position 2 oven racks in oven, leaving at least a 6-inch space between racks. Place flan cake on bottom rack and plain chocolate cake on upper rack. Bake chocolate cake 30 min. or until toothpick inserted in center comes out clean. Bake flan cake 50 min. or until toothpick inserted in center comes out clean. Cool both completely. Refrigerate 2 hours.
Run knife around edges of pans to loosen cakes. Unmold flan cake onto serving plate; top with chocolate cake. Frost top of dessert with COOL WHIP. Sprinkle with toasted coconut.

Nutrition Facts : Calories 260, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 75 mg, Sodium 240 mg, Carbohydrate 29 g, Fiber 1 g, Sugar 22 g, Protein 5 g