Dessert

Catch a Husband Cake Recipe

Name: Catch a Husband Cake Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 55 min
Cuisine: Filipino
Ingredients: 1 can (14 oz) sweetened condensed milk; 1 can (12 oz) evaporated milk; 1 cup coconut milk; 3 eggs; 1 cup all-purpose flour; 1 cup sugar; 2 tbsp butter, softened; 1 cup shredded coconut (sweetened or unsweetened); 1 cup coconut milk; 1/2 cup sweetened condensed milk; 1/2 cup shredded coconut

ByJulian Dempsey November 28, 2025November 28, 2025

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Introduction

Catch a Husband Cake is a rich and creamy Filipino-inspired dessert that combines the luscious flavors of coconut and condensed milk. This moist bundt cake topped with a sweet coconut milk glaze is perfect for family gatherings or special occasions.

The image shows a close-up of a small round cake with two visible layers. The bottom layer is a light yellow sponge cake with a soft texture. On top of it is a thick, creamy white frosting layer that looks smooth and fluffy, covering the entire cake except the bottom edge. The top surface is covered with finely shredded white cheese, spread evenly. The cake sits on a clear glass plate, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
1 cup coconut milk
3 eggs
1 cup all-purpose flour
1 cup sugar
2 tbsp butter, softened
1 cup shredded coconut (sweetened or unsweetened)
Topping:
1 cup coconut milk
1/2 cup sweetened condensed milk
1/2 cup shredded coconut

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease a bundt pan or baking dish to prevent sticking.
Step 2: In a blender, combine sweetened condensed milk, evaporated milk, coconut milk, eggs, flour, sugar, and softened butter. Blend until the mixture is smooth and well combined.
Step 3: Pour the batter into the prepared pan. Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
Step 4: While the cake bakes, prepare the topping by mixing coconut milk, sweetened condensed milk, and shredded coconut in a small saucepan. Heat gently until warm, but do not boil.
Step 5: After baking, allow the cake to cool slightly. Pour the warm topping evenly over the cake, letting it soak in.
Step 6: Chill the cake in the refrigerator for 1–2 hours before slicing and serving to allow flavors to meld and topping to set.

Tips & Variations

Use fresh shredded coconut if available for a more intense flavor, or toast the shredded coconut topping for added texture and aroma.
For a vegan version, substitute eggs with flax eggs and use plant-based milk alternatives.
Add a teaspoon of vanilla extract or a pinch of salt to the batter to enhance the overall taste.

Storage

Store the cake in an airtight container in the refrigerator for up to 3 days. Because of the topping, it’s best kept chilled. Reheat gently in the microwave if preferred, but it is often enjoyed cold or at room temperature.

How to Serve

The image shows a close-up side view of a round cake with three visible layers. The bottom layer is a light brown cake base with a crumbly texture. Above this sits a thick, smooth, creamy white layer that covers most of the cake's height. The top layer is a generous spread of finely shredded white topping, spread evenly across the surface, adding a soft, textured look. The cake sits on a clear glass plate, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pan instead of a bundt pan?

Yes, you can use any baking dish you have on hand. Adjust the baking time slightly if you use a shallower or deeper pan, checking doneness with a toothpick.

Is this cake very sweet?

This cake is on the sweeter side due to the condensed milk and sugar, but the coconut flavors balance it nicely. You can reduce the sugar slightly if you prefer a less sweet dessert.