LAYERED COCONUT CHOCOFLAN

Layered Coconut Chocoflan image

Provided by @MakeItYours

Number Of Ingredients 10

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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 melted and deep golden brown. Immediately pour into 9-inch round pan; tilt pan to evenly cover bottom with syrup. Spray inside of cake pan with cooking spray. (Do not spray caramel.)
BLEND evaporated milk, cream cheese, 4 eggs, remaining sugar and remaining 1 cup coconut in blender until smooth; set aside.
BEAT cake mix, remaining water, oil and remaining eggs 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 pan with foil sprayed with cooking spray, sprayed-side down. Place round pan in large shallow pan. Add enough water to larger pan to come halfway up side of round 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 each rack. Place flan cake on bottom rack and plain chocolate cake on upper rack. Bake plain chocolate cake 30 min. or until toothpick inserted near center comes out clean. Bake flan cake 50 min. or until toothpick inserted near center comes out clean. Cool completely in pan on wire rack. Refrigerate 2 hours. Loosen dessert from side of pan; invert onto plate. Remove pan. Top flan layer with chocolate cake layer. Spread COOL WHIP over top layer; sprinkle with toasted coconut.