Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Husband-Catcher Coconut Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 2 reviews
  • Author: Evelyn
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes plus 2 hours chilling
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: International
  • Diet: Vegetarian

Description

This delicious Husband-catcher coconut cake combines the creamy richness of three types of milk with the tropical flavor of coconut for a moist, flavorful dessert. The cake is baked to perfection and topped with a luscious coconut glaze, then sprinkled with extra grated coconut for an irresistible finish. Ideal for gatherings and special occasions, this recipe yields a tender, sweet treat that will impress everyone.

Ingredients

Cake Ingredients

  • 1 cup milk (2% preferred, avoid skim)
  • 1 cup coconut milk
  • 1 cup condensed milk
  • 1 cup flour
  • 3 eggs
  • ⅓ cup sugar
  • 1 tbsp vanilla extract

Coconut Glaze Ingredients

  • 1 cup coconut milk
  • 3 tbsp sugar
  • 1 tsp cornstarch (dissolved in 3 tbsp water)
  • 3 tbsp grated coconut (plus extra to sprinkle on top of the cake)

Instructions

  1. Preheat the Oven: Preheat your oven to 180ºC (350ºF) to ensure it’s ready for baking the cake.
  2. Prepare the Cake Batter: In a blender, combine all the cake ingredients: milk, coconut milk, condensed milk, flour, eggs, sugar, and vanilla extract. Blend for 5 to 10 minutes until the batter is completely smooth and homogeneous with no lumps.
  3. Bake the Cake: Grease a cake mold to prevent sticking, then pour in the blended batter. Place the mold in the preheated oven and bake for approximately 35 minutes, or until a toothpick inserted into the center comes out clean.
  4. Make the Coconut Glaze: While the cake bakes, pour 1 cup coconut milk and 3 tablespoons sugar into a small pan. Simmer over medium heat for about 10 minutes until it starts to thicken.
  5. Thicken the Glaze: Add the cornstarch dissolved in 3 tablespoons of water and 3 tablespoons grated coconut to the simmering mixture. Stir constantly until the glaze thickens, which is indicated when a spoon drawn through the center takes a few seconds to fill back in.
  6. Cool and Glaze the Cake: Remove the cake from the oven and allow it to cool for at least 20 minutes before unmolding. Then cover the cake evenly with the coconut glaze and sprinkle additional grated coconut on top for decoration.
  7. Chill Before Serving: Transfer the glazed cake to the refrigerator and chill for at least two hours to set the glaze and enhance the flavors before serving.

Notes

  • Use 2% milk rather than skim to ensure the cake’s texture remains moist and rich.
  • Blending the batter thoroughly is important to avoid lumps and to achieve a smooth cake texture.
  • You can garnish with toasted grated coconut for added flavor and texture.
  • Allowing the cake to chill fully helps the glaze set and improves slicing.
  • The dissolved cornstarch acts as a thickening agent to give the glaze a custard-like consistency.

Find it online: https://evelynscooking.com/husband-catcher-coconut-cake-recipe/