Husband-Catcher Recipe (Coconut Cake)

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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.

 

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

Can I use sweetened coconut milk instead of regular coconut milk?

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.

Can I use shredded coconut instead of grated coconut for the glaze?

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.

What if I don’t have a blender?

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.

How do I know when the cake is done baking?

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.

Can I make this recipe gluten-free?

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:

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.
4.60 from 25 votes
Prep Time 5 minutes
Cook Time 35 minutes
Resting Time 2 hours
Total Time 40 minutes
Course Dessert
Cuisine Venezuelan
Servings 8 pieces
Calories 400 kcal

Equipment

Ingredients
 
 

  • 1 cup milk 2% preferred, avoid skim
  • 1 cup coconut milk
  • 1 cup condensed milk
  • 1 cup flour
  • 3 eggs
  • 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

Try to serve within 1 hour of taking it out of the fridge, and then take it back to the fridge. This cake loves cold!

Nutrition

Nutrition Facts
Husband-catcher Recipe (coconut cake)
Amount Per Serving
Calories 400 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 15g94%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 78mg26%
Sodium 92mg4%
Potassium 364mg10%
Carbohydrates 50g17%
Fiber 1g4%
Sugar 36g40%
Protein 9g18%
Vitamin A 241IU5%
Vitamin C 2mg2%
Calcium 169mg17%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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4.60 from 25 votes (25 ratings without comment)

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