Coconut is a delicious tropical fruit famous for its exquisite flavor, aroma, and texture. In baking, Coconut is very appreciated for its versatility since it can be used in many ways in the kitchen. For this reason, in we could not overlook this famous recipe: Coconut and condensed milk cake. A taste that catches!

Famous? Of course, it is! This time we will prepare an extraordinary cold coconut cake, the exquisite “husband catcher” cake. This is how this classic Caribbean pastry is known in Venezuela. This no-bake Coconut and condensed milk cake have a texture very similar to a pudding. It is effortless to prepare: mix everything in a blender, grease a mold, cook it in a double boiler on the stove and… enjoy!


For the cake:

  • 250 milliliters of coconut milk.
  • 250 milliliters of condensed milk
  • 250 milliliters of evaporated milk (or whole milk)
  • 250 grams of wheat flour
  • 4 eggs
  • 4 tablespoons of sugar

For the glaze:

  • 250 grams of grated Coconut (dry or fresh, 1 cup).
  • 250 milliliters of whole milk
  • 100 milliliters of leftover cake milk
  • 3 tablespoons of sugar
  • 1 tablespoon of cornstarch (cornstarch)
  • 200 grams of grated Coconut (for decoration)


Incorporate all the no-bake coconut cake ingredients in the blender and blend until you obtain a homogeneous dough.

Grease and flour a mold. Then, pour the mixture little by little over a spoon (this way, you will cushion the dough’s fall in the mold). Set aside.

Meanwhile, prepare the double boiler to cook the cold coconut cake: to do this, heat the water. Then carefully place the mold in the pan to prevent water from dripping into the cake. Cover it with a lid or aluminum foil. At the same time, cover the large pan containing the mold. Remember, the water should not exceed half of the cake pan.

Bake the Coconut and condensed milk pie without an oven for 1 hour at a high temperature. During this cooking time, make sure that the water does not evaporate, and if it does, top up with hot water to maintain the temperature reached. After the hour of cooking, prick the center of the cake with a toothpick; if it comes out dry, it is ready; if not, continue cooking.

Let the easy coconut cake rest in the mold before unmolding for 30 minutes. After this time, remove from the mold and let it cool completely.

Tip: Use a mold 24 centimeters in diameter, preferably with a chimney or crown (central hole).

Meanwhile, prepare the glaze. In a saucepan, add the leftover milk from the coconut cake without an oven (if leftover). Add the cornstarch and sugar. Beat with a whisk until the sugar dissolves.

Tip: If there is no leftover milk from the cake, use the rest of the ingredients suggested for the frosting.

Next, add the cup (250 grams) of grated Coconut and mix (now with a wooden spoon), until completely integrated. Bring the mixture to the stove over medium-high heat until it reaches boiling point. Stir constantly. When it boils, wait one more minute, stirring constantly. The idea is to achieve a thick consistency.

Once the correct thickness is reached, turn off the heat and remove it from the heat. Continue stirring until the mixture cools down a little. Then, wait ten more minutes.

After that time, decorate the Coconut and condensed milk cake without baking, covering it entirely with the glaze, and then sprinkle the shredded coconut over the top and edges evenly. Refrigerate in the fridge for 1 hour and…, enjoy!

If you liked the recipe for Coconut and condensed milk cake, we suggest you check out our Cake Recipes category.

Leave a Reply

Your email address will not be published. Required fields are marked *

You cannot copy content of this page