Catch A Husband Cake Recipe

Catch A Husband Cake is a delightful Brazilian dessert known as Bolo Engorda Marido that promises to win hearts with its irresistibly rich and creamy texture.

This moist, caramel-soaked cake is topped with a sweet custard-like coconut sauce, creating a melt-in-your-mouth treat that’s perfect for any occasion. Despite its whimsical name, this cake is loved for its simple ingredients and heavenly flavor.

Kitchen Equipment Needed

• Mixing bowls
• 9-inch round cake pan or 8×8-inch baking dish
• Whisk
• Saucepan
• Spatula
• Cooling rack

Ingredients Overview

• Sweetened Condensed Milk: The star ingredient for a rich, custard-like flavor.
• Coconut Milk: Adds a tropical, creamy touch to both the cake and sauce.
• Eggs: Provide structure and richness.
• All-Purpose Flour: Keeps the cake tender and fluffy.
• Butter: Enhances the moist texture and flavor.
• Shredded Coconut: A sweet, nutty topping that complements the cake perfectly.

Ingredients

For the Cake:

• 2 cups sweetened condensed milk
• 1 cup whole milk
• 4 large eggs
• 1½ cups all-purpose flour
• ½ cup unsalted butter, melted
• 1 teaspoon vanilla extract

For the Topping:

• 1 cup coconut milk
• ½ cup sweetened condensed milk
• ½ cup shredded coconut

Step-by-Step Instructions

1. Preheat and Prepare

1. Preheat your oven to 350°F (175°C). Grease and flour your cake pan or line it with parchment paper.

2. Make the Batter

1. In a large bowl, whisk together the sweetened condensed milk, whole milk, eggs, melted butter, and vanilla extract until smooth.
2. Gradually add the flour, whisking until the batter is lump-free.

3. Bake the Cake

1. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
2. Let the cake cool slightly on a cooling rack while you prepare the topping.

4. Prepare the Topping

1. In a saucepan over medium heat, combine the coconut milk, sweetened condensed milk, and shredded coconut. Cook until the mixture thickens slightly, stirring continuously to prevent burning.

5. Assemble the Cake

1. Poke small holes all over the surface of the warm cake using a fork or skewer.
2. Pour the warm topping mixture evenly over the cake, allowing it to soak in.

6. Cool and Serve

1. Let the cake cool to room temperature, then chill in the refrigerator for at least 1 hour before serving.

Recipe Tips

• Serve Cold: This cake tastes best chilled, as it allows the flavors to meld and the topping to set.
• Extra Coconut: Toasted coconut flakes can be sprinkled on top for added crunch and flavor.
• Customize Sweetness: Adjust the sweetness of the topping by using less condensed milk if desired.

What to Serve With This Recipe

• Pair with fresh berries or tropical fruits like mango and pineapple.
• Serve with a dollop of whipped cream for an extra indulgent touch.

Frequently Asked Questions

Can I use canned coconut cream instead of coconut milk?
Yes, but coconut cream is thicker and richer, so you may want to dilute it slightly with water.

How do I store leftovers?
Store the cake in an airtight container in the refrigerator for up to 4 days.

Can I freeze this cake?
Yes! Wrap it tightly in plastic wrap, then in foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Serving Suggestions

Catch A Husband Cake is perfect for special celebrations, potlucks, or simply treating your loved ones. Its rich flavor and creamy texture are sure to make it a favorite dessert!

Catch A Husband Cake

Catch A Husband Cake is a delightful Brazilian dessert known as Bolo Engorda Marido that promises to win hearts with its irresistibly rich and creamy texture.

Print Recipe Pin Recipe

Equipment

• Mixing bowls
• 9-inch round cake pan or 8x8-inch baking dish
• Whisk
• Saucepan
• Spatula
• Cooling rack

Ingredients

  

• For the Cake:
• 2 cups sweetened condensed milk
• 1 cup whole milk
• 4 large eggs
• 1½ cups all-purpose flour
• ½ cup unsalted butter melted
• 1 teaspoon vanilla extract
• For the Topping:
• 1 cup coconut milk
• ½ cup sweetened condensed milk
• ½ cup shredded coconut

Instructions

 

• Preheat and Prepare
• Preheat your oven to 350°F (175°C). Grease and flour your cake pan or line it with parchment paper.
• Make the Batter
• In a large bowl, whisk together the sweetened condensed milk, whole milk, eggs, melted butter, and vanilla extract until smooth.
• Gradually add the flour, whisking until the batter is lump-free.
• Bake the Cake
• Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
• Let the cake cool slightly on a cooling rack while you prepare the topping.
• Prepare the Topping
• In a saucepan over medium heat, combine the coconut milk, sweetened condensed milk, and shredded coconut. Cook until the mixture thickens slightly, stirring continuously to prevent burning.
• Assemble the Cake
• Poke small holes all over the surface of the warm cake using a fork or skewer.
• Pour the warm topping mixture evenly over the cake, allowing it to soak in.
• Cool and Serve
• Let the cake cool to room temperature, then chill in the refrigerator for at least 1 hour before serving.