Impossible Flan Cake

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Dietary: Gluten-Free, Tree-Nut Free

A fun, gluten free cake for your summer fiestas! 





  • 1 8 oz. can of sweetened condensed milk
  • 1 cup coconut milk
  • 4 eggs


  • Preheat oven to 350 degrees. Liberally grease two 8 inch cake pans with a stick of butter.
  • In a medium mixing bowl, beat together cake mix, water, butter, and eggs. Set aside.
  • In a separate medium mixing bowl, whisk together sweetened condensed milk, coconut milk, and eggs.
  • Spread 2 Tbsp. of caramel topping on the bottom of each cake pan. Pour half of cake batter into each cake pan.
  • Pour half of the custard over the cake batter in each pan.
  • Fill a roasting pan with hot water, just enough to rest the cake pan into(about ½  an inch high with the cake pan in) and place the cake pan inside.
  • Bake for 40-60 minutes, until the cake top looks a light brown and an inserted knife comes out clean.
  • Remove cake pan from water bath and let completely cool on a baking rack. When the cake is completely cooled, place a plate upside down on top of the cake pan and quickly flip the cake pan over.
  • Serve with ice cream or whipped cream and enjoy!


Note: If only making one cake, store the cake batter and custard mixture in separate containers and refrigerate.