Classic Catch a Husband Cake
There is something magnetic about the name Catch a Husband Cake, but one bite of this creamy, coconut-infused masterpiece and you’ll realize the flavor is the real headline. This isn't just a cake; it’s a luxurious, multi-textured dessert that feels like a tropical vacation on a plate.
Ingredients
- 1 can 14 oz sweetened condensed milk
- 1 can 13.5 oz coconut milk
- 3 large eggs
- ½ cup unsalted butter melted
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp baking powder
- 1 ½ cups unsweetened shredded coconut for topping
- Optional: Edible purple flowers for garnish
Instructions
- Preheat your oven to 350°F. Thoroughly grease and flour a bundt pan or a 9x13 inch baking dish.
- In a large blender or using a hand mixer, combine the condensed milk, coconut milk, eggs, sugar, and melted butter. Blend until completely smooth.
- Slowly add the flour and baking powder, pulsing or mixing until just combined. Do not overmix.
- Pour the batter into the prepared pan and bake for 40–45 minutes, or until the top is golden brown and a toothpick comes out clean.
- Allow the cake to cool completely in the pan. Once cool, invert onto a serving plate if using a bundt pan.
- Spread a thin layer of condensed milk or whipped cream over the top and sides. Press the shredded coconut firmly into the surface until completely covered.
- Chill in the refrigerator for at least 4 hours before serving. Garnish with a fresh purple flower in the center.