The compliments you get when you make this stunning layered dessert will make the effort worthwhile. It isn’t really that hard to make, you just have to pay attention to what you’re doing. It will be up to you to decide whether you will share this astonishing recipe!

Just take your time and read over the entire recipe before you begin. Lay out your supplies, tools and ingredients in the order in which you will use them in the recipe. Make sure that you have plenty of room cleared to work in, as this recipe requires some spreading out. You don’t want to get halfway into it and have to start moving things out of your way.

 

INGREDIENTS

For the Cake

1 cup dulce de leche

¾ cup butter, softened

1 cup sugar

1 whole egg

¾ cup Gold Medal™ flour

1 cup cake flour

¾ teaspoon baking powder

¾ teaspoon baking soda

1/3 cup plus 2 tablespoons cocoa powder

1 teaspoon ground cinnamon

1 cup plus 2 tablespoons buttermilk

 

For the Flan

1 can (14 oz.) sweetened condensed milk

1 can (12 oz.) evaporated milk

4 whole eggs

1 teaspoon vanilla extract

1 teaspoon coconut extract

 

Cake Toppings

1 cup dulce de leche

½ cup finely chopped pecans

 

DIRECTIONS

Preheat oven to 350°F and position oven rack to the middle.

Generously butter a 10-inch Bundt pan and sprinkle with flour or use Baker’s Joy™ cooking spray.

Tip the pan and tap out excess flour. Warm the dulce de leche a little bit to soften it and pour it over the bottom of pan to coat evenly.

For the cake: In a large bowl, beat the butter and sugar with an electric mixer at medium-high speed until light in color. Scrape the bowl. Beat in the egg. Sift together the flour, cake flour, baking powder, baking soda, cinnamon, and cocoa. With the mixer on medium-low, beat in about 1/2 of flour mixture, followed by 1/2 of buttermilk. Repeat. Scrape bowl, then raise the speed to medium-high and beat for 1 minute. Pour batter into the Bundt pan and spread evenly.

For the flan: In a blender combine the sweetened condensed milk and evaporated milk, the eggs and both extracts. Blend until smooth.

Slowly pour the flan mixture over cake batter.

Pull out the oven rack, set the cake into larger pan, and then set both pans on rack. Pour 6 cups of hot water around the cake. Carefully slide the pans into the oven and bake for about 50 to 55 minutes or until a toothpick comes out clean. Remove from the water bath and cool at room temperature for 1 hour.

Refrigerate cake for several hours or overnight. Carefully run a thin bladed knife around the edge of the cake to free the edges. Invert a rimmed serving platter or large plate over the cake pan, grasp the two tightly together, and then turn them upside down. Gently jiggle the pan back and forth and let the cake release and drop.

Drizzle the reserved cup of dulce de leche over the cake and sprinkle with pecans. Slice and serve.

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Quick Tip:  Make sure that your eggs are at room temperature, as they will incorporate into the various layers better if they are warm.

Recipe and photo courtesy of Girl Who Ate Everything at Tablespoon