Introduction

Husband-Catcher Coconut Cake is a moist, creamy dessert that combines rich coconut flavors with a smooth texture. This delightful cake is perfect for coconut lovers looking for a unique and luscious treat.

Two pale yellow rounded scoops covered in white flakes sit on a white plate, with two bright red cherries placed next to them, also sprinkled with white flakes. The texture of the yellow scoops looks soft and slightly grainy, while the white flakes appear light and fluffy, scattered around the base. The plate is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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
1 cup coconut milk (for glaze)
3 tbsp sugar (for glaze)
1 tsp cornstarch (dissolved in 3 tbsp water)
3 tbsp grated coconut (plus extra to sprinkle on top)

Instructions

Step 1: Preheat your oven to 180ºC (350ºF) to ensure it’s ready for baking the cake.
Step 2: In a blender, combine milk, coconut milk, condensed milk, flour, eggs, sugar, and vanilla extract. Blend for 5 to 10 minutes until the batter is completely smooth and free of lumps.
Step 3: 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.
Step 4: 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.
Step 5: Add the cornstarch dissolved in 3 tablespoons of water and 3 tablespoons grated coconut to the simmering mixture. Stir constantly until the glaze thickens, indicated when a spoon drawn through the center takes a few seconds to fill back in.
Step 6: 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.
Step 7: Transfer the glazed cake to the refrigerator and chill for at least two hours to set the glaze and enhance the flavors before serving.

Tips & Variations

Use full-fat coconut milk for a richer flavor and creamier texture in both the cake and glaze.
If you prefer a less sweet cake, reduce the sugar in the batter by a tablespoon or two.
For added texture, toast the grated coconut before sprinkling it on top.
Try adding a teaspoon of shredded lime zest to the batter for a bright, citrusy twist.

Storage

Store the chilled cake covered in the refrigerator for up to 3 days. Keep it in an airtight container to maintain moisture. When ready to serve again, you can enjoy it cold or let it sit at room temperature for 15–20 minutes for a softer texture. Avoid freezing, as the glaze may separate.

How to Serve

A small round bundt cake sits on a white plate with a black rim, covered in white shredded coconut all over, giving it a soft, snowy texture on top and around the sides. The cake itself is pale yellow, visible beneath the coconut layer. On the plate's side, three bright red maraschino cherries add a pop of color next to the cake. The plate rests 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 all regular milk instead of coconut milk?

While regular milk can be used, coconut milk is essential for the signature flavor and creamy texture of this cake. Using all regular milk will result in a less coconutty taste.

How do I know when the glaze is thick enough?

The glaze is ready when a spoon drawn through the center takes a few seconds to fill back in. It should coat the back of the spoon without being too runny.