Husband-Catcher Coconut Cake Recipe
Husband-Catcher Coconut Cake is a moist and creamy coconut-flavored cake made with a blend of milk, coconut milk, condensed milk, and eggs. The cake is baked to perfection and topped with a luscious coconut glaze enriched with grated coconut, making it a delightful dessert that’s both rich and refreshing.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cake Batter
- 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
- 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
- Preheat the Oven: Preheat your oven to 180ºC (350ºF) to ensure it’s ready for baking the cake.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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 to achieve the best texture and flavor; avoid skim milk as it may make the cake dry.
- Ensure the blender is run long enough to get a smooth, lump-free batter.
- Grease the cake mold thoroughly to avoid sticking and ensure easy removal.
- Chilling the cake after glazing helps set the coconut glaze and intensifies flavors.
- Extra grated coconut on top adds texture and visual appeal to the finished cake.
Keywords: coconut cake, coconut glaze, baked cake, tropical dessert, creamy cake, coconut milk cake, husband-catching dessert
