In a bowl, combine eggs, egg yolks, butter, and milk then whisk together to combine well.
Whisk in desiccated coconut and condensed milk.
Pour the mixture into a baking dish.
Bake at 180 degrees Celsius for 20 – 40 minutes, until golden on top and set through. Test doneness with a toothpick. Should come out clean. Cool.
In a bowl, whisk the egg yolks until they break apart and turn smooth. Add the condensed milk, fresh milk, and vanilla extract, mixing until well combined.
Pour the leche flan mix through a strainer into the lanera with baked macaroon, filling up only halfway.
Steam for 5 minutes or until just set, depending on the size of the mold. Remove from steamer, let cool, and set aside.
In a saucepan, dissolve the brown sugar in the water and bring it to a boil. Lower to a simmer and swirl the pan until it thickens into a syrup.
Drizzle over Macaroon Leche Flan Cake and serve.
Servings 0