This delightful cake, often called 'Catch a Husband Cake,' is a Brazilian favorite. The name comes from its irresistible flavor and texture, which is said to win over anyone who tastes it. The cake is moist, slightly pudding-like, and incredibly easy to make. It's a perfect dessert for any occasion and is best enjoyed chilled or at room temperature. The combination of coconut and condensed milk creates a rich and creamy treat that will have...
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Preheat your oven to 180°C (350°F). Grease and flour a medium-sized baking dish.
In a blender, add the coconut milk, condensed milk, regular milk, eggs, butter, sugar, and flour. Blend until smooth.
Stir in the shredded coconut and baking powder gently with a spatula. Do not blend these ingredients.
Pour the batter into the prepared baking dish.
Bake for about 50–60 minutes or until the top is golden and a toothpick inserted in the center comes out mostly clean.
While the cake is still warm, sprinkle shredded coconut on top.
For extra richness, drizzle with a little condensed milk before adding the coconut.
Let the cake cool to room temperature.
Serve chilled or at room temperature. This cake is moist and slightly pudding-like, so it’s best eaten with a spoon.
Use unsweetened shredded coconut if you prefer a less sweet cake.
For a more pronounced coconut flavor, toast the shredded coconut before sprinkling it on top.
This cake pairs wonderfully with a cup of coffee or tea.
Can I use low-fat milk instead of whole milk?
Yes, you can use low-fat milk, but the cake may be slightly less rich and creamy.
Can I make this cake ahead of time?
Yes, this cake can be made a day in advance. Store it in the refrigerator and serve chilled or at room temperature.
Can I use sweetened shredded coconut?
Yes, you can use sweetened shredded coconut if you prefer a sweeter cake.
How do I know when the cake is done baking?
The cake is done when the top is golden, and a toothpick inserted in the center comes out mostly clean.
Can I freeze this cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and store it in an airtight container for up to 3 months.
Chefspalette is a culinary artist known for her innovative fusion recipes that merge traditional flavors with modern twists. Writing for Chefadora involves exploring diverse cuisines, combining unexpected ingredients, and creating recipes that bring a fresh perspective to classic dishes. With a focus on sustainability, creativity, and flavor, Chefadora inspires readers to experiment in the kitchen and discover the joy of cooking with a sense of adventure.
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