Husband-Catcher Recipe (coconut cake)
Definitely, a husband-catcher —atrapamarido— is a particular name for a coconut cake. But this scrumptious cake has some hidden properties — not only to get you a spouse — but it is capable to get the WOW factor to a dinner with family and friends.
This dessert is definitely the cherry at the top for my dinners. About a week ago I made a small meal for my family because one of my aunts is here visiting Portugal, so I wanted to surprise her.
After her first bite, I could rename it aunt-catcher. And then she just takes half of the cake with her hahaha. My family has such a strong sweet tooth.
This is not a regular coconut cake. In fact, it doesn’t look like a real cake. It is not spongy. It looks way more like a flan with more consistency. It’s almost like a Venezuelan quesillo.
The texture is delicate and smooth. It tastes like beach and summer. I guess that with the rainy spring days here in Lisbon I’m summoning the summer with this cake. The coconut flavor is delicate, but you can definitely distinguish it in this cake and in the coconut glace.
And following my obsession with simple blender cakes such as my ridiculously easy orange cake and my quesadilla, this is also a blender cake. You already know the millenary technique: all the ingredients to the blender, press the ON bottom and BANG! Instacake, my favorite type of cake.
You know here in The Cookware Geek we looove easy recipes with everyday ingredients that taste heavenly. This husband-catcher coconut cake has all the checkmarks.
The WOW factor is definitely because of the coconut glace. It only needs 4 ingredients and it is the key to getting all the ooey gooey factor of this cake. You just need some coconut milk and sugar — a pinch of cornstarch to thicken— and then all the coconut flakes that you coconut-lover heart desires!
With the glaze on, you are ready to catch a husband — or even a Pokemon — or to impress your guesses.
- 1 cup milk
- 1 cup coconut milk
- 1 cup condensed milk
- 1 cup flour
- 3 eggs
- ⅓ cup sugar
- 1 tbsp vanilla extract
- 1 cup coconut milk
- 3 tbsp sugar
- 1 tsp cornstarch (dissolved in 3 tbsp of water)
- 3 tbsp grated coconut (Extra coconut to sprinkle on top the cake)
Preheat the oven to 180ºC (350ºF)
In a blender pour all the ingredients for the cake and blend for 5 - 10 minutes until you get a homogeneous batter.
Grease a cake mold, pour the batter and take it to the oven for 35 minutes or until the cake is done.
In the meantime, we need to make the coconut glace. In a small pan, add the coconut milk and the sugar. Simmer for 10 minutes until it starts to thicken.
Pour the cornstarch dissolved in water and the coconut flakes. Stir constantly until the glace is formed.
Take the cake out of the oven and let it chill for at least 20 minutes before unmolding. Then cover in glace and sprinkle with more coconut flake to decorate. Take the cake to the fridge for at least two hours before serving.