Catch A Husband Cake

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We can’t say we’re totally sure where the name of this dish came from, but we’re pretty sure this Catch a Husband cake could catch just about anyone – it’s just so tasty! Now, this isn’t your typical light and fluffy cake, this is more of a thick and creamy custard of sorts, that you can cut into squares – perfect for feeding a crowd.

We love how coconutty this cake is and the fact that we can achieve a silky smooth custard without having to wrangle with tempering eggs at just the right temperature (read: dealing with a scrambled mess that we have to throw out and then start over). Mix your cake ingredients together and you’re good to go!

Once you’ve got your cake in the oven – after barely lifting a finger to put it together – you’ll make the coconut glaze. It’s not quite a frosting and not quite a glaze, but somewhere in between, and you make it be whisking together coconut milk, sugar, shredded coconut and vanilla extract in saucepan over medium heat. It doesn’t thicken too much, so don’t worry about having to cook it for ages until it reaches a certain temperature.



1 can condensed milk
1 can evaporated milk
cup coconut milk
500 grams flour (2½ cups)
1/2 cup sugar
3 large whole eggs
3 tablespoons margarin


1 cup coconut milk
2 tablespoons sugar
1 cup shredded coconut
How to make it:
For the Cake:
Blend all ingredients for cake in a blender.
Place in a greased and floured Bundt pan.
Bake at 350ºF until golden brown, 30 to 60 minutes depending on the oven.
Insert a toothpick to check doneness. If it comes out clean, remove cake from oven.
For the Icing:
Put the coconut milk, sugar and grated coconut in a saucepan, stirring occasionally. Bring to a boil, let it cool a bit, then pour over hot cake.
The icing mixture will look like condensed milk when done.

Pineapple Juice Cake.