Coconut Rum Flan Cake Delight
Indulge in a luxurious blend of rich flavors with this Coconut Rum Flan Cake Delight. This exquisite dessert combines a silky smooth rum-flavored custard with a light, airy cake, all enveloped in a luscious caramel layer. Perfect for special occasions or a delightful treat to share with friends and family, this cake is sure to impress with its unique flavors of coconut and orange zest, making each bite a tropical escape.
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
Sugar
1/2 cup (For caramelizing)
Egg Yolks
5 (Separated from whites)
Whole Eggs
2 (Beaten)
Evaporated Milk
13 ounces (Chilled)
Grated Orange Rind
1 teaspoon (Freshly grated)
Rum
3 tablespoons (Divided)
Cake Flour
3/4 cup (Sifted)
Sugar
1/4 cup (For cake batter)
Baking Powder
1 teaspoon (Sifted with flour)
Salt
1/4 teaspoon (Sifted with flour)
Oil
3 tablespoons (Vegetable or canola oil)
Orange Juice
3 tablespoons (Freshly squeezed)
Egg Whites
3 (Beaten to stiff peaks)
Cream of Tartar
1/4 teaspoon (For stabilizing egg whites)
Sugar
1/4 cup (For egg white mixture)
Whipped Cream
As needed (For garnish)
Instructions
1
Start by preheating your oven to 325°F (163°C).
2
In a small saucepan over medium heat, add 1/2 cup of sugar and stir continuously until it melts and turns golden brown, creating a caramel. Quickly pour the caramel into a 9-inch round or heart-shaped pan, tilting the pan to coat the bottom evenly. Set aside to cool.
3
In a large mixing bowl, whisk together 3 egg yolks, 2 whole eggs, 1/2 cup of sugar, 13 ounces of evaporated milk, grated orange zest, and 2 tablespoons of rum until well combined. Set this custard mixture aside.
4
In another bowl, sift together 3/4 cup of cake flour, 1/4 cup of sugar, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. Create a well in the center and add 2 egg yolks, 3 tablespoons of oil, 1 tablespoon of rum, and 3 tablespoons of orange juice. Stir until just combined.
5
In a separate mixing bowl, beat 3 egg whites with 1/4 teaspoon of cream of tartar until foamy. Gradually add 1/4 cup of sugar while continuing to beat until the mixture forms stiff peaks.
6
Gently fold the cake batter into the beaten egg whites until well mixed but be careful not to deflate the eggs.
7
Pour the custard mixture into the caramel-lined pan, then gently spoon the cake batter over the flan mixture without disturbing the custard layer.
8
Place the filled pan into a larger baking dish and pour hot water into the larger pan until it reaches halfway up the sides of the cake pan.
9
Bake in the preheated oven for about 50 to 60 minutes, or until a toothpick inserted into the cake comes out clean. The flan will look set and the top lightly golden.
10
Once baked, cool the cake on a rack for at least 10 minutes before chilling it in the refrigerator until ready to serve.
11
To serve, carefully invert the cake onto a serving platter, allowing the caramel to drizzle over the top. Pipe whipped cream rosettes around the edges, if desired, and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Coconut Rum Flan Cake Delight?
It is a luxurious dessert that combines a silky smooth rum-flavored custard with a light cake and a rich caramel layer.
What temperature should I preheat my oven to?
The oven should be preheated to 325°F (163°C).
How do I make the caramel for the bottom of the pan?
Melt 1/2 cup of sugar in a saucepan over medium heat, stirring continuously until it turns golden brown.
What size pan is recommended for this recipe?
A 9-inch round or heart-shaped pan is recommended.
How many egg yolks are used in the custard mixture?
The custard mixture requires 3 egg yolks and 2 whole eggs.
What kind of milk is used in the flan?
The recipe calls for 13 ounces of evaporated milk, preferably chilled.
What citrus flavor is added to the custard?
Freshly grated orange zest or orange rind is added for flavor.
How much rum is included in the custard portion?
Two tablespoons of rum are used in the custard mixture.
What are the dry ingredients for the cake batter?
The dry ingredients include 3/4 cup cake flour, 1/4 cup sugar, 1 teaspoon baking powder, and 1/4 teaspoon salt.
What liquids are mixed into the cake batter well?
You should add 2 egg yolks, 3 tablespoons of oil, 1 tablespoon of rum, and 3 tablespoons of orange juice.
How are the egg whites prepared for the cake?
Beat 3 egg whites with 1/4 teaspoon cream of tartar until foamy, then gradually add 1/4 cup sugar until stiff peaks form.
What is the best way to combine the cake batter and egg whites?
Gently fold the cake batter into the beaten egg whites to avoid deflating the mixture.
In what order should I layer the ingredients in the pan?
Pour the custard over the hardened caramel, then gently spoon the cake batter over the custard layer.
Why is a larger baking dish needed for the oven?
It is used to create a water bath (bain-marie) to ensure the flan cooks evenly and stays smooth.
How much water goes into the larger pan?
Pour hot water until it reaches halfway up the sides of the cake pan.
How long does the Coconut Rum Flan Cake need to bake?
It should bake for approximately 50 to 60 minutes.
How do I test if the cake is finished baking?
Insert a toothpick into the cake; if it comes out clean, the cake is ready.
How long should the cake cool on a rack?
Let it cool on a wire rack for at least 10 minutes before moving it to the refrigerator.
How should the cake be served?
Invert the cake onto a serving platter so the caramel layer ends up on top and drizzles down the sides.
What garnish is suggested for this dessert?
You can pipe whipped cream rosettes around the edges of the cake for a decorative finish.
Can I use regular flour instead of cake flour?
The recipe specifies cake flour for a light and airy texture.
What type of oil is used in the batter?
Vegetable or canola oil are suitable choices for this recipe.
How much baking powder is needed?
The recipe requires 1 teaspoon of baking powder.
How many total eggs are used in the entire recipe?
A total of 7 eggs are used: 5 yolks, 2 whole eggs, and 3 whites.
Is the orange juice fresh or bottled?
The recipe recommends using 3 tablespoons of freshly squeezed orange juice.
What is the purpose of the cream of tartar?
It acts as a stabilizer for the egg whites to help them maintain stiff peaks.
Does the recipe include salt?
Yes, 1/4 teaspoon of salt is sifted with the flour and other dry ingredients.
What gives the cake its tropical flavor?
The combination of rum, orange zest, orange juice, and coconut notes provides its tropical profile.
Should the cake be refrigerated before serving?
Yes, the cake should be chilled in the refrigerator after its initial cooling period.
Is this cake suitable for special occasions?
Yes, its unique flavors and impressive presentation make it perfect for parties and family gatherings.