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Preheat oven to 350°F. Place 1 cup of the sugar in small heavy saucepan; cook on medium heat until sugar is melted and deep golden brown in colour, stirring constantly. Immediately pour into 9-inch round cake pan; tilt pan to evenly cover bottom of pan with syrup. Set aside.
Place evaporated milk and cream cheese in blender container; cover and blend until smooth. Add remaining 1 cup sugar, the eggs, salt, coconut and rum; cover and blend well. Pour over syrup in pan; cover with foil. Place in a larger shallow baking dish that is filled with enough hot water to come halfway up outside of cake pan.
Bake 50 min. to 1 hour or until knife inserted near centre comes out clean. Carefully remove cake pan from water bath; place on wire rack to cool. Refrigerate 4 hours or overnight. Let sit in water bath for 1 min. Run knife or metal spatula around rim of pan to loosen flan; invert onto serving plate to unmold. Remove pan.
Spread coconut evenly into shalllow baking pan. Bake at 350°F for 7 to 8 min. or until lightly browned, stirring occasionally. Watch carefully to make sure coconut doesn't start to burn.
It is normal for the coconut to separate slightly from the flan.
This smooth and creamy dessert is perfect for special gatherings. Be mindful of serving size.
Serving Size 1/8 th recipe
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