Coconut Fruit Flan with Sponge Cake Crust

This Coconut Fruit Flan has a light and airy cake-like sponge base, topped with a creamy coconut filling and fresh berries. It’s similar to a pie, but with a cake crust!

coconut milk and fruit flan with sponge base

The word ‘flan’ can mean different things around the world. For this recipe, I’m referring to a British flan, which is like a pie, but with a soft and airy cake base.

Think of a pie, with a light and airy cake crust. Yup, AMAZING!

Then fill it with a creamy coconut cream filling and top it with berries smothered in strawberry glaze. Dreams really do come true. Yes, indeed.

Coconut, cake and berries. Heaven in dessert form.

flan or flan?

In many countries, a flan is a baked egg custard. You’ll find them in South America, Spain and France (creme caramel). In other countries, a flan can mean any pie, regardless of the base being sponge cake or pastry.

This makes it super confusing to write about, but even with all the variations of flan, the cake based one is the one this recipe is all about!

sponge flan case

So this hybrid of a pie crust and a cake is surprisingly quick and simple to make!

The sponge flan case is an easy light cake batter that’s cooked in a fluted (ribbed) pie pan. If you don’t have a fluted pan, just use a normal pie pan.

It’s a quick, 1-bowl airy cake recipe, that gets poured into a pie pan and baked for less than 10 minutes.

The taste is sweet and tender, while the texture is moist, light and airy.

coconut fruit flan

This flan is made of a cake base in the shape of a pie crust. Just think about that for a moment, savour it. A pie, with a cake crust. It’s soft, sweet, pillowy and out of this world.

The flan filling is made of a creamy thick coconut, then it’s topped with fresh fruit and a stawberry glaze.

The creamy coconut custard filling is beautifully offset by the sweet/tart berries, the sweet glaze and the wonderful texture of the cake-like flan case.

Flan is pie’s fun cousin. It merges the best pie fillings with a soft sponge crust. There’s not much better than that.

Is it cake? Is it pie? Well, it’s both. And it’s absolutely wonderful.

tips

• A sponge flan base isn’t very deep. If you’re using this recipe to fill a standard pastry crust, then double the coconut filling recipe to fill it up.
• In many countries, such as the UK, you can easily buy sponge flan bases in supermarkets. It’s an easy ‘cheat’ to make your coconut flan quicker!
• For the sponge flan base, ideally, beat the eggs and sugar with an electric mixer. Although you can also beat very vigorously with a hand whisk.
• When folding the dry ingredients in, ensure it’s completely mixed, but take care not to beat the mixture. You want to keep all the air in the mixture so the sponge is light and fluffy.
• For best results, the eggs for the flan base should be at room temperature.

substitutions

• Use any fruit you like! Slices of kiwi, grapes and other berries all work beautifully.
• If you don’t want to make the sponge flan case, then buy one pre-made, or buy or bake a pastry crust. Check out this easy pie crust recipe.
• I’ve left the greens on my strawberries, but you could of course cut yours off!

more tasty pie recipes

If you love this flan recipe, you’ll also love these creative and delicious pies.

• Matcha Coconut Yogurt Tarts
• Bakewell Tart
• Apple Pie with Lemon Kale Crust
• Lime Cherry Pie
• Lemon Tart with Chamomile Crust

get the coconut fruit flan recipe

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Coconut Fruit Flan

This Coconut Fruit Flan has a light and airy cake-like sponge flan case, topped with a creamy coconut filling and fresh berries. It’s similar to a pie, but with a cake crust!

5 from 6 votes

Print Pin Rate

Course: Dessert

Cuisine: British

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Servings: 8

285 kcal

Author: Kate Hackworthy | Veggie Desserts

Ingredients

• 1 store-bought 20cm sponge flan case

Or make your own:

For the Sponge Flan Base

• 2 large eggs at room temperature
• ¼ cup (50g) superfine sugar caster sugar
• ¼ cup (55g) butter, melted
• ½ cup (65g) plain (all purpose) flour
• ½ tsp baking powder

For the Coconut Filling

• 4 tbsp cornflour cornstarch
• 1 cup (250ml) coconut cream (the thick cream from the top of a can of coconut milk)
• 4 tbsp caster (superfine) sugar
• 3 tbsp coconut oil
• 2 tsp vanilla extract

To decorate:

• Mixed fruit: strawberries, blueberries, raspberries etc.
• 3 tbsp seedless strawberry jam
• Fresh mint
• Shredded (desiccated) coconut

Instructions

For the sponge flan base

• Preheat the oven to 350F / 180C. Generously grease a 20cm fluted flan tin, then dust with flour.
• Beat the eggs, sugar and butter in a large bowl, with an electric mixer, for approx 3 minutes until pale colored and thick.
• Sift the flour and baking powder into the mixture and, by hand, very gently fold the mixture until combined and there are no streaks of flour. Take care not to beat the mixture.
• Pour into the prepared pan and smooth to the edges.
• Bake for 10 minutes or until golden brown and the centre springs back when touched.
• Allow to cool slightly, then invert onto a cooling rack to cool completely.

For the coconut filling

• Make a slurry by stirring the cornflour into 3 tbsp of cold water. Set aside.
• Add the coconut cream, sugar, coconut oil and vanilla to a small pot, stir well, and bring to the boil. Reduce the heat to low and stir in the cornflour slurry. Simmer for 2 minutes, stirring well, until the mixture thickens. Set aside to cool slightly until it’s no longer hot to touch.
• Pour the coconut filling into the flan base and spread out evenly to level. Place in the fridge for at least 4 hours, or overnight, to set completely.
• Heat the jam in a small pan with 2 tsp water to loosen it. Remove from the heat and set aside to cool slightly.
• Meanwhile, add the fruit to the chilled tart decoratively. Brush the fruit with the glaze, taking care not to disturb the fruit. Sprinkle with coconut. Keep in the fridge until ready to serve.

Recipe Tips

• If you don’t want to make the sponge flan case, then buy one pre-made, or buy or bake a pastry crust. Check out this easy pie crust recipe.
• A sponge flan base isn’t very deep. If you’re using this recipe to fill a standard pastry crust, then double the coconut filling recipe to fill it up.
• For the sponge flan base, ideally beat the eggs, butter and sugar with an electric mixer. Although you can also beat very vigorously with a hand whisk.
• When folding the dry ingredients in, ensure it’s completely mixed, but take care not to beat the mixture. You want to keep all the air in the mixture so the sponge is light and fluffy.
• For best results, the eggs for the flan base should be at room temperature.

Nutrition Information

Calories: 285kcal Carbohydrates: 19g Protein: 3g Fat: 22g Saturated Fat: 18g Cholesterol: 56mg Sodium: 68mg Potassium: 153mg Fiber: 1g Sugar: 8g Vitamin A: 237IU Vitamin C: 1mg Calcium: 25mg Iron: 1mg

Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts!

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.