"Have two 9 inch cheesecake pans prepared with a baked bottom layer of white or gold cake (scratch of your formula). Drizzle caramel or dulce de leche sauce on each cake bottom. Set aside.
Prepare flan mix as per package directions. Spread half of the flan mixture in one pan and then the other half in the second pan.
Chill until required to serve.
To serve, top with whipped cream and toasted coconut. Keep chilled until serving.
Extra Royal Tricks:
You can also substitute the caramel sauce for chocolate sauce to change the flavor.
Use Chocolate Layer Cake bottom as a variation, or lemon or spice, or even orange for sunny summer flavor.
Sell a few units in one take-out container.
Serve in custard cups or dessert glasses, as you would trifle or gelain desserts, lining bottom with sponge or yellow cake, then a layer of flan, whipped cream and the fruit salad or fresh berries.