Preheat your oven to 350°F (175°C). Set aside an 8x5 inch loaf pan without greasing.

In a medium saucepan over medium heat, add ½ cup of granulated sugar. Stir gently until melted and turns amber, about 8-10 minutes. Pour caramel into the loaf pan and let cool.

Blend together 4 eggs, 1 can of sweetened condensed milk, 1 can of coconut milk, 1 tsp vanilla extract, and 1 cup of unsweetened shredded coconut until smooth.

Pour the flan mixture over the cooled caramel. Fill a larger baking dish halfway with hot water and place the loaf pan inside. Bake for 55-65 minutes until top is golden and center jiggles slightly.

Remove the loaf pan from the water bath and cool at room temperature for about 30 minutes, then refrigerate for at least 4 hours.

To unmold, submerge the loaf pan in warm water for a few minutes. Run a knife around the edges to detach and invert onto a serving plate. Garnish with extra shredded coconut.