Coconut Flan ~ Addimu for Yemaya

~ Yemaya will always say yes to her favorite, Coconut! ~
Ingredients:
-Vegetable oil cooking spray
-1 cup cajeta* or caramel sauce, at room temperature
-3 (14-ounce) cans sweetened condensed milk
-1 (14-ounce) can unsweetened coconut milk
-1 (12-ounce) can evaporated milk
-6 large eggs, at room temperature
-1 tablespoon vanilla extract
-1/2 teaspoon salt
-1/2 cup shredded sweetened coconut, toasted
Procedure:
~Preheat the oven to 350 degrees F. Spray a 10-cup Bundt or tube pan with vegetable oil cooking spray.
~Drizzle the cajeta into the prepared pan, turning to coat the bottom and sides. Set aside.
~Using an electric mixer, beat the milks, eggs, vanilla extract, and salt. Pour the mixture into the pan. Place the pan inside a large roasting pan. Fill the roasting pan with enough water to come halfway up the sides. ~Cover the Bundt pan with foil.
~Bake until the center jiggles slightly when pan is moved, about 1 hour 40 minutes. Remove from the oven and let cool at room temperature for 30 minutes. Refrigerate, covered, for 3 hours or overnight.
~Turn the flan out onto a platter. Sprinkle with toasted coconut and serve.