Catch a Husband Cake (Printable Version)
Creamy Brazilian custard cake featuring coconut and condensed milk for a luscious, tender dessert.
# What You'll Need:
→ Main Ingredients
01 - 1 can (14 oz) sweetened condensed milk
02 - 1 can (13.5 oz) coconut milk
03 - 1 cup whole milk
04 - 4 large eggs
05 - 1 cup all-purpose flour
06 - 1 cup granulated sugar
07 - 2 tablespoons unsalted butter, melted
08 - 1 teaspoon vanilla extract
09 - 1 tablespoon baking powder
→ Optional Garnish
10 - Shredded coconut, for garnish
# Directions:
01 - Preheat oven to 350°F (175°F) and thoroughly grease a standard bundt pan.
02 - Combine sweetened condensed milk, coconut milk, whole milk, eggs, all-purpose flour, sugar, melted unsalted butter, vanilla extract, and baking powder in a blender. Blend until completely smooth and homogeneous.
03 - Pour the blended mixture evenly into the greased bundt pan. Place the bundt pan into a larger baking dish and add hot water to reach halfway up the sides, creating a water bath.
04 - Bake for 50 to 60 minutes, or until the surface is golden and a toothpick inserted into the center emerges clean.
05 - Remove the pan from the water bath and let cool for 15 minutes at room temperature. Then transfer to the refrigerator and chill for at least 2 hours to set fully.
06 - Carefully unmold onto a serving platter, garnish with shredded coconut if desired, and serve chilled.
# Additional Tips::
01 -
- Uses a handful of ingredients most are in your pantry already
- No fancy equipment needed just a blender and a bundt pan do the trick
- Delivers maximum creaminess with minimal effort
02 -
- High in protein from eggs and dairy
- Stays creamy and moist for days in the fridge
- Ideal make ahead dessert for parties and gatherings
03 -
- Let the cake chill fully before slicing to guarantee a picture perfect slice.
- Always use full fat coconut milk for maximum flavor and creaminess.
- If you have time toast your shredded coconut briefly in a skillet for an extra layer of nutty aroma.