Coffee flan cake

Coffee flan cake

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  • 6 to 8
  • Easy
  • 20 minutes, plus 20 minutes’ chilling time
  • 30 minutes

“This is an ode to the days when my father and I would drink coffee with condensed milk around a campfire, dreaming of magical things to come. This cake, too, is magical: two different mixtures go into the tin and somehow swap places. Pure alchemy!” – Herman Lensing


  • 1 x 650 g box Woolworths Easy to Bake chocolate cake mix
  • 2 free-range eggs
  • ½ cup canola oil
  • 200 ml milk
  • 1 cup hot water
  • For the flan:
  • 1 x 385 g can condensed milk
  • 1 x 380 g can evaporated milk
  • 4 free-range eggs
  • ½ cup cream cheese
  • 3 T Woolworths Italian instant coffee

Cooking Instructions

1. Preheat the oven to 180°C. Spray a 20 cm bundt cake tin with non-stick cooking spray. Prepare the cake according to package directions using the eggs, oil, milk and hot water. Spoon the batter into the cake tin.

2. To make the flan, beat all the ingredients together in a bowl until well incorporated. Strain the mixture through a sieve, then carefully pour over the cake batter. Bake for 25–30 minutes or until a skewer comes out clean.

3. Allow to cool, then chill for 20 minutes. Turn out onto a serving plate.

Find more cake recipes here. 

Videographer: Romy Wilson
Photographer: Jan Ras
Production: Herman Lensing

Herman Lensing Recipe by: Herman Lensing
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At just 22 years old, Herman landed the role of food editor at SARIE magazine, where he quickly made a name for himself with his innovative recipes and bold flavour combinations. Herman went on to become the editor of SARIE KOS, and has since published several standalone cookbook magazines under his own name.

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