Name: Catch a Husband Cake
Prep time: 10 min
Cook time: 1 h
Total time: 3 h 10 min
Cuisine: Brazilian
Ingredients: 1 can (14 oz) sweetened condensed milk; 1 can (13.5 oz) coconut milk; 1 cup milk; 4 eggs; 1 cup sugar; 1 cup all-purpose flour; 1 tablespoon butter (softened); 1/2 cup grated coconut (unsweetened or sweetened); Butter and flour for greasing the pan

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Catch a Husband Cake a luscious, moist Brazilian-inspired coconut cake with sweetened condensed milk and a creamy custard-like layer that’s rumored to be so delicious, it might just win over anyone’s heart! I find it perfect for special occasions or when I want to impress guests with something both simple and unforgettable.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 can (14 oz) sweetened condensed milk

1 can (13.5 oz) coconut milk

1 cup milk

4 eggs

1 cup sugar

1 cup all-purpose flour

1 tablespoon butter (softened)

½ cup grated coconut (unsweetened or sweetened, depending on preference)

Butter and flour for greasing the pan

Directions

I preheat my oven to 350°F (175°C) and grease and flour a 9-inch round or bundt cake pan.

In a blender, I combine the sweetened condensed milk, coconut milk, regular milk, eggs, sugar, flour, and butter. I blend for about 1 minute until everything is completely smooth.

I pour the batter into the prepared pan.

Then I sprinkle the grated coconut evenly over the top of the batter.

I bake the cake for 50–60 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

I let the cake cool completely in the pan before carefully inverting it onto a plate.

For the best texture, I chill the cake in the fridge for at least 2 hours before serving.

Servings and timing

This cake makes 8 servings. It takes me about 10 minutes to prepare, 60 minutes to bake, and then I let it chill for at least 2 hours. That means the total time is around 3 hours and 10 minutes (including chilling). Each slice has about 310 calories.

Variations

I sometimes add a splash of vanilla extract for extra aroma.

If I want a crunchier topping, I toast the grated coconut before sprinkling it on the batter.

To make it richer, I swirl in a little dulce de leche before baking.

I’ve also tried using evaporated milk instead of regular milk for an even creamier texture.

For special occasions, I garnish with whipped cream and fresh berries before serving.

Storage/Reheating

I keep the cake in the refrigerator, covered, for up to 4 days. It tastes best when served cold, straight from the fridge, but I can let it sit at room temperature for about 15 minutes if I want it softer. I don’t recommend reheating it, since the custard-like layer is meant to stay cool and creamy.

FAQs

Can I make this cake ahead of time?

Yes, I often make it the day before because the flavors get even better after chilling overnight.

Can I freeze Catch a Husband Cake?

I can freeze it for up to 2 months, but I wrap slices individually in plastic wrap and store them in an airtight container. I thaw them in the fridge before serving.

Do I need to use a bundt pan?

No, I sometimes use a round cake pan or even a square baking dish. The texture stays the same, but the presentation varies.

Can I make it less sweet?

Yes, I reduce the sugar slightly or use unsweetened coconut to balance the sweetness.

Why is it called “Catch a Husband Cake”?

It’s a playful Brazilian nickname that suggests the cake is so irresistible it could win anyone’s heart. I just love the fun tradition behind the name!

Conclusion

This Catch a Husband Cake is one of those recipes that feels special without being complicated. I love that it blends creamy, tropical flavors with an easy preparation method, making it a go-to dessert whenever I want to impress. Whether I serve it at a family gathering, holiday celebration, or just as a treat for myself, it always brings smiles and requests for seconds.

Recipe:

Catch a Husband Cake

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Author: Cheryl
Total Time: 3 hours 10 minutes (including chilling)
Yield: 8 servings
Diet: Vegetarian

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Description

A luscious Brazilian coconut cake with a creamy custard-like layer and a soft cake base. Made easily in a blender, it's sweet, tropical, and perfect for impressing guests or celebrating special occasions.

Instructions

Preheat oven to 350°F (175°C) and grease and flour a 9-inch round or bundt cake pan.
In a blender, combine the sweetened condensed milk, coconut milk, milk, eggs, sugar, flour, and butter. Blend for about 1 minute until smooth.
Pour the batter into the prepared pan.
Sprinkle the grated coconut evenly over the top of the batter.
Bake for 50–60 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Let the cake cool completely in the pan before inverting it onto a plate.
Chill in the refrigerator for at least 2 hours before serving for best texture.