Definitely, a husband-catcher, known as atrapamarido in Spanish, 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 of getting the WOW factor to a dinner with family and friends. And the best of all: it is easy-peasy to make.
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What is a Husband-Catcher Cake?
This dessert is definitely the cherry at the top for my dinners. It’s 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 the beach and summer. I guess that with the rainy spring days here in Lisbon, I’m trying to summon summer with this cake. The coconut flavor is delicate, but you can definitely distinguish it in this cake and the coconut glace.
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: add all the ingredients to the blender, press the ON button, and BANG! Instacake, my favorite type of cake.
You know, here at The Cookware Geek, we love easy recipes with everyday ingredients that taste heavenly. This husband-catcher coconut cake has all the checkmarks.
This cake’s WOW factor is definitely because of the coconut glace. It only needs four ingredients and it is the key to getting all the ooey gooey factor of this cake.
Ingredients for Husband Catcher Cake
You need some cow, coconut and condensed milk. Also, sugar, a pinch of cornstarch to thicken it, and then all the coconut flakes that your coconut-lover heart desires! The ingredients are simple enough, but they have some caveats that you should bear in mind.
Choosing the Right Milk
For this recipe, I always reach for 2% milk. It’s got just the right amount of fat to keep the cake firm and full of flavor without going overboard. Whole milk can be a bit too heavy, but 2% hits that sweet spot—rich enough to make everything come together beautifully without feeling too indulgent.
Definitely skip the skim milk for this one; it just doesn’t have enough fat to give you that perfect texture and taste we’re after. Trust me, you want that little bit of creaminess to make this cake shine!
Other Notes:
- Coconut milk: Use regular coconut milk. Avoid low-fat options as the same principle from the cow milk applies. We need fat for consistency and flavor.
- Condensed milk: For this, you can use any low-sugar option if you want. But if you really want to catch that husband, sugar is king, you can ask mine 😉
- Flour: For this cake just stick to regular all-purpose flour. Avoid cake flour because we are looking for a more dense, flan-like texture. We don’t want a lot of air inside the cake.
- Cornstarch: This is really important to thicken the batter, so I wouldn’t compromise on it. However, if you don’t have cornstarch, you can substitute it with tapioca starch in a ratio of 1:1. The texture might end up feeling gummier.
With the glaze on, you are ready to catch a husband — or even a Pokemon — or to impress your guesses.
Storage and Serving
This cake is meant to be served cold. Here are some tips:
- In the fridge: It’s perfect for storage because it holds its shape and flavor does not change. You can store it the previous day for a party, and it will hold great. I don’t recommend taking it out of the fridge for more than 1 hour, especially if it’s a hot day. So I wouldn’t use it for picnic or outdoor catering. Store in the fridge for up to 3-4 days.
- Avoid the freezer: Sadly, you shouldn’t store it in the freezer because it will crumble, and the watery part will get soggy when you take it out.
- Do not reheat: Like I said, this cake thrives in the cold and should not be reheated.
Serve with coffee for a dreamy afternoon snack: I’ve got to say it pairs like a dream with a hot cup of coffee. The rich, slightly bitter notes of the coffee balance out the sweet, creamy coconut flavors in the best way possible. It's that perfect combo that just makes you want to savor every bite and sip. Serve them together. No husband or future husband could resist!
Commonly Asked Questions
It’s best to stick with unsweetened coconut milk, as sweetened coconut milk can make the cake too sugary. If you only have sweetened coconut milk, reduce the sugar in the batter a bit to balance it out.
Yes, shredded coconut works just fine! It will give the glaze a slightly chunkier texture, but it still tastes delicious. Just make sure it’s unsweetened to avoid making the glaze too sweet.
No problem! You can mix the batter by hand or with a hand mixer. Just make sure to separate the liquid ingredients from the solid ones. Start by blending all the liquids until smooth, then gradually add the solid ingredients. This way, you’ll avoid lumps and get a nice, even batter.
The cake is ready when a toothpick or knife inserted into the center comes out clean, or with just a few moist crumbs. The edges should also start pulling away from the pan slightly.
No, this cake needs all-purpose flour to keep it firm and give it the right texture. Using a gluten-free flour might not hold up as well, so I wouldn’t recommend it for this recipe.
More Delicious Cake Recipes
If you loved this cake, here are some of my favorite cake recipes that you should definitely try:
- Venezuelan Tres Leches Cake – Another Venezuelan specialty
- Easy Orange Blender Cake
- Foolproof Pineapple Upside-Down Cake
- Blueberry Orange Bread
- Tarta de Santiago (Spanish Almond Cake)
Husband-catcher Recipe (coconut cake)
Equipment
- 1 Blender (any type will work)
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
For the glace
- 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)
Instructions
- 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. Make sure there are no lumps.
- 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 glaze is formed. You'll know it is ready when you slide a spoon through the middle, and it takes a few seconds to return to the center.
- 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.
Notes
Nutrition
I’m Maria and I love cooking—and mostly EATING—food from all around the world. I’ve been sharing my abuela’s secret Latin-American recipes for the last 7 years with the world on this blog. I’ve been a full-time food blogger for many years and I’m always trying new delicious meals that don’t require a culinary degree or a Michelin-star chef. I also love traveling, cats, and knitting.