Name: Catch a Husband Cake Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Caribbean
Ingredients: 1 can (14 oz) sweetened condensed milk; 1 can (13.5 oz) evaporated milk; 1 cup coconut milk; 2½ cups all-purpose flour; ½ cup granulated sugar; 3 large eggs; 3 tablespoons unsalted butter, melted; 1 teaspoon vanilla extract; 1 tablespoon baking powder; 1 cup coconut milk; 2 tablespoons granulated sugar; 1 cup shredded sweetened coconut

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Introduction

Catch a Husband Cake is a rich and moist coconut-flavored treat that combines three types of milk for an irresistibly creamy texture. Its sweet, coconut-infused icing makes it a perfect dessert to impress guests or enjoy with a cup of tea.

The image shows one slice of a three-layer cake on a white decorative plate. The bottom layer is a light golden sponge cake, topped by a creamy middle layer of smooth white filling. The top layer is covered with white shredded coconut, giving it a soft, textured look. On top of the cake slice, there are fresh red raspberries and a small green mint sprig, along with a small purple edible flower for decoration. One raspberry sits next to the cake on the plate. The background is softly blurred with purple flowers and white pottery on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 can (14 oz) sweetened condensed milk
1 can (13.5 oz) evaporated milk
1 cup coconut milk
2½ cups all-purpose flour
½ cup granulated sugar
3 large eggs
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 tablespoon baking powder
For the icing:
1 cup coconut milk
2 tablespoons granulated sugar
1 cup shredded sweetened coconut

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or a deep cake pan to prevent sticking.
Step 2: In a blender, combine sweetened condensed milk, evaporated milk, coconut milk, flour, sugar, eggs, melted butter, vanilla extract, and baking powder. Blend until you achieve a smooth batter.
Step 3: Pour the batter evenly into the prepared pan and bake for 45 to 60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
Step 4: While the cake bakes, prepare the icing. In a saucepan, mix coconut milk and sugar. Bring to a boil over medium heat, stirring constantly. Once boiling, reduce heat and simmer for 2 to 3 minutes.
Step 5: Remove the saucepan from heat and stir in the shredded sweetened coconut. This will create a rich coconut icing.
Step 6: When the cake is done, allow it to cool in the pan for 10 minutes. Then invert it onto a serving plate and pour the warm icing over the cake so it seeps in.
Step 7: Let the cake cool completely before serving to enjoy the best texture and flavor.

Tips & Variations

For a nuttier flavor, toast the shredded coconut lightly before adding it to the icing.
You can substitute all-purpose flour with cake flour for a lighter crumb.
Use a non-stick spray in addition to flouring the pan to ensure easy cake removal.
If you prefer a less sweet cake, reduce the sugar in the icing by half.
Add a teaspoon of rum or coconut extract to the batter for extra aromatic flavor.

Storage

Store the cake covered at room temperature for up to 2 days, or refrigerate in an airtight container for up to 5 days. Allow refrigerated cake to come to room temperature before serving. Reheat slices gently in the microwave for 10–15 seconds to refresh the moist texture.

How to Serve

A slice of three-layer cake is shown on a white plate with a delicate raised pattern around the edge. The bottom layer is a light golden sponge cake with a soft, crumbly texture. The middle layer is thick, smooth, and creamy, pale yellow in color. The top layer is covered in white shredded coconut that gives a rough texture all around the slice. On top of the cake are three bright red raspberries, a small purple edible flower, and fresh green mint leaves. One raspberry rests on the plate beside the cake. The background has blurred purple and white flowers and some indistinct objects on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned coconut milk for the icing?

Yes, canned coconut milk works best as it is richer and creamier, which helps create the perfect icing consistency.

Is this cake gluten-free?

No, the recipe uses all-purpose flour which contains gluten. To make it gluten-free, try substituting with a gluten-free flour blend suitable for baking.