Catch A Husband Cake Coconut (Print Version)
A rich coconut cake featuring three milks, soft crumb, and a golden top, finished with shredded coconut.
# Ingredients:
→ Cake Batter
01 -
1 can (14 ounces) sweetened condensed milk
02 -
1 can (12 ounces) evaporated whole milk
03 -
1 can (13.5 ounces) coconut milk
04 -
1 cup all-purpose flour
05 -
1/2 cup granulated sugar
06 -
3 large eggs
07 -
2 tablespoons unsalted butter, melted
08 -
1 tablespoon baking powder
09 -
1 teaspoon vanilla extract
→ Garnish
10 -
Shredded coconut, for topping
# Steps:
01 -
Preheat oven to 350°F (175°C). Grease and flour a bundt pan or 8x8-inch baking dish.
02 -
In a large mixing bowl, combine sweetened condensed milk, evaporated whole milk, coconut milk, all-purpose flour, granulated sugar, eggs, melted butter, baking powder, and vanilla extract. Mix with a whisk or electric mixer until the batter is completely smooth.
03 -
Pour the batter into the prepared pan. Bake for 45–55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
04 -
Allow cake to cool in the pan for 15–20 minutes. Transfer to a serving plate and sprinkle shredded coconut evenly on top.
05 -
Slice and serve the cake warm or at room temperature. Optionally, accompany each piece with a dollop of whipped cream.
# Notes:
01 -
The batter is intentionally thin for a signature moist, custard-like texture. For best results, use room temperature eggs and ensure thorough mixing to prevent flour lumps.