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    Home » Recipes » Desserts

    Coconut Fruit Flan with Sponge Cake Crust

    Published: Apr 24, 2020 · Modified: May 19, 2021 by Kate Hackworthy · This post may contain affiliate links ·

    Jump to Recipe
    Close up of fruit and coconut flan, with text overlay
    A coconut berry flan on a marble plate. Image has text overlay.
    collage of images of coconut berry flan with text overlay.

    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!

    Overhead shot of a Coconut Fruit Flan piled with glazed berries on a sponge flan case. With berries scattered next to it.

    This coconut flan is creamy, dreamy and delicious! A cake crust filled with coconut cream and topped with fresh berries.

    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.

    A slice of Coconut Fruit Flan with sponge flan case and berries.

    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.

    A Coconut Fruit Flan piled with glazed berries with a slice cut out and on a plate behind it.

    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.

    Close up of glazed fresh fruit on a coconut fruit flan with sponge flan base.

    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!
    Looking down on a coconut berry flan covered in glazed fruit.

    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

    If you're looking for more special desserts, check out these 45 Fancy Desserts.

    Side view of a Coconut Fruit Flan with a slice cut out. It has a sponge cake crust, creamy filling and is piled with glazed berries.
    Did you make this fruit flan recipe? Please let me know how it turned out for you! Leave a comment and star rating below and share a picture with the hashtag #veggiedesserts. I love seeing your recreations of my vegetarian and vegan recipes.

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    A Coconut Fruit Flan piled with glazed berries with a slice cut out and on a plate behind it.

    Coconut Fruit Flan

    Kate Hackworthy | Veggie Desserts
    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 8 votes
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    Prep Time 20 mins
    Cook Time 10 mins
    Total Time 30 mins
    Course Dessert
    Cuisine British
    Servings 8
    Calories 285 kcal

    Equipment

    • 20cm fluted flan pan (or a pie pan)

    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 teaspoon baking powder

      For the Coconut Filling

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

      To decorate:

      • Mixed fruit: strawberries, blueberries, raspberries etc.
      • 3 tablespoon 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 tablespoon 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 teaspoon 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.

      Notes

      • 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

      Calories: 285kcalCarbohydrates: 19gProtein: 3gFat: 22gSaturated Fat: 18gCholesterol: 56mgSodium: 68mgPotassium: 153mgFiber: 1gSugar: 8gVitamin A: 237IUVitamin C: 1mgCalcium: 25mgIron: 1mg

      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.

      Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

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      Reader Interactions

      Comments

      1. mo

        May 11, 2020 at 7:00 am

        5 stars
        This is fresh and delicious. Thank you so much for the recipe!

        Reply
      2. Angela

        April 28, 2020 at 10:25 am

        5 stars
        I have never had anything like this before. The sponge base is light and airy and the creamy coconut filling is to die for. My kids thank you for this recipe. 🙂

        Reply
      3. Matt

        April 24, 2020 at 6:13 pm

        5 stars
        I’m used to the egg custard kind but can’t wait to give this a try!

        Reply
      4. Emmeline

        April 24, 2020 at 6:08 pm

        5 stars
        Wow, I had no idea there are different types of flan!! I only ever had the Spanish kind - but this looks so delicious, I have to try it as well!

        Reply
      5. Cate

        April 24, 2020 at 5:49 pm

        5 stars
        Yum! This looks so unique and tasty! Saving for later. 🙂

        Reply
      6. stephanie

        April 24, 2020 at 5:35 pm

        5 stars
        This flan looks so beautiful and yummy!

        Reply

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      Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

      Collage of press logos.

      Popular recipes

      • The BEST Easy Red Lentil Dahl
      • Easy Naan Bread Recipe (yeast-free)
      • Mini Baked Potatoes
      • Easy Lentil Soup

      Healthy Recipes

      • Butternut Squash Salad
      • Easy Healthy Cabbage Soup
      • Easy Vegan Ramen (15 minutes)
      • Rajma Masala (Kidney Bean Curry)

      My cookbook

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      Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

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