2 c. sugar
8 whole eggs
2 tsp. vanilla
2 tall cans evaporated milk
1/2 c. coconut (optional)

Pour 1 cup sugar into heavy pan (i.e. cast iron). Place over heat, stirring constantly, until sugar melts and is golden. Pour into round glass cake pan. Beat eggs, 1 cup sugar, milk and vanilla. Mix well and pour into caramel coated cake pan. Place pan in larger pan containing water. Bake at 350 degrees until a knife inserted in center comes out clean about 1 hour and 10 minute. Let cool. Run knife around edges and holding over sink, place large plate over flan and flip quickly away from you.

HINT: I keep caramel made ahead of time; 4 cups sugar, stir over heat until melted and golden brown, pour into foil covered cookie sheet, when cool, break up and store in covered jar.