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We can’t say we’re totally sure where the name of this dish came from, but we’re pretty sure this Catch a Husband cake could catch just about anyone – it’s just so tasty! Now, this isn’t your typical light and fluffy cake, this is more of a thick and creamy custard of sorts, that you can cut into squares – perfect for feeding a crowd.

We love how coconutty this cake is and the fact that we can achieve a silky smooth custard without having to wrangle with tempering eggs at just the right temperature (read: dealing with a scrambled mess that we have to throw out and then start over). Mix your cake ingredients together and you’re good to go!

Once you’ve got your cake in the oven – after barely lifting a finger to put it together – you’ll make the coconut glaze. It’s not quite a frosting and not quite a glaze, but somewhere in between, and you make it be whisking together coconut milk, sugar, shredded coconut and vanilla extract in saucepan over medium heat. It doesn’t thicken too much, so don’t worry about having to cook it for ages until it reaches a certain temperature.

Pour the coconut glaze over the cake once it comes out of the oven, then let it cool and set until you’re ready to serve it up. It enhances the flavor and is a nice, lighter alternative to a heavier, more traditional frosting – it’s so good!

Serves 12-16

45 minutes

Rated 3.1 out of 5
Rated by 26 reviewers
  • Cake:
  • 2 1/2 cups flour
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 3 large eggs
  • 3 tablespoons unsalted butter, melted
  • 1 (14 oz.) can sweetened condensed milk
  • 1 (5 oz.) can evaporated milk
  • 1 cup coconut milk
  • 1 teaspoon vanilla extract
  • Glaze:
  • 1 cup coconut milk
  • 2 tablespoons sugar
  • 1 cup shredded coconut
  • 1 teaspoon vanilla extract
  1. Preheat oven to 350º F and lightly grease a baking sheet with butter or non-stick spray.
  2. Whisk together flour, sugar and salt in a large bowl, then beat in eggs and melted butter.
  3. Mix in evaporated milk, and coconut milk and sweetened condensed milk, then stir in vanilla extract.
  4. Pour batter into greased sheet pan and place in oven. Bake for 16-18 minutes, or until toothpick inserted in center comes out clean.
  5. While cake bakes, heat a large saucepan over medium heat and combine coconut milk, sugar, coconut and vanilla extract until sugar has melted and mixture is fully incorporated.
  6. Remove cake from oven and pour icing over the top, then set aside and let cool. Slice into squares, serve and enjoy.

Recipe adapted from Quick Family Recipes

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