Husband Catcher Cake

Husband Catcher Cake

Indulge in this sweet and easy Husband Catcher Cake made with coconut cream, evaporated milk, and topped with a luscious coconut glaze. The tropical coconut and vanilla flavors pair perfectly in this from-scratch cake that’s sure to satisfy any sweet tooth. Fluffy, moist, and fragrant, this cake takes just 10 ingredients and whips up in under 2 hours. Follow our detailed step-by-step instructions for guaranteed cake success. Garnish with sprinkles, chocolate, or fruit for a picture-perfect dessert.

What type of pan should I use?

You’ll need a 9-inch round cake pan for this recipe. Be sure to grease and flour the pan well so the cake releases easily after baking.

Can I use canned coconut milk instead of coconut cream?

Yes, you can substitute 2 cans (13.5 oz each) coconut milk if you don’t have coconut cream on hand. Just be sure to blend or whisk the coconut milk well before using to fully incorporate any solids.

My cake sunk in the middle, what happened?

If your cake sinks, it likely needs to bake longer. Be patient and allow the full baking time listed, checking with a toothpick to ensure it comes out clean. Also avoid opening the foil or lid too often while baking.

How long will the cake keep?

Stored airtight in the refrigerator, this cake will stay fresh for 3-4 days. Allow to come closer to room temperature before serving if very cold.

What if I don’t have corn starch for the glaze?

You can substitute all-purpose flour or another very fine starch like tapioca or arrowroot. You may need to simmer the glaze slightly longer to reach the ideal thickened consistency.

Can I decorate the cake with something other than coconut?

Feel free to decorate with chocolate shavings, crushed candy canes, fresh fruit like berries, or anything that suits your taste!

Let me know if you have any other questions about whipping up this yummy cake! It’s the perfect sweet and simple dessert.


  • 3 cups coconut cream (720 ml)
  • 3 cups all-purpose flour (400g)
  • 1 can (14 oz or 400g) evaporated milk
  • 1 can (13.5 oz or 387g) sweetened condensed milk
  • 4 eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon oil (15 ml)
  • Butter and flour for coating the baking pan
  • 2⁄3 cup shredded coconut (160g), plus more for decorating
  • 1⁄3 cup sweetened condensed milk (100g)
  • 2 heaping tablespoons corn starch (22g+)


  • Electric mixer or blender
  • 1 x 9-inch (23×23 cm) round baking pan
  • Larger baking pan for water bath
  • Aluminum foil


  1. Grease a 9-inch round baking pan with butter. Dust with flour, tapping out any excess. Set aside.
  2. In a blender, combine the coconut cream, flour, evaporated milk, sweetened condensed milk, eggs, vanilla and oil. Blend for 40 seconds until combined but not overmixed.
  3. Pour the cake batter into the prepared pan. Cover tightly with aluminum foil, shiny side facing in towards the cake.
  4. Place the cake pan into a larger baking pan and fill the larger pan with about 2 inches (5 cm) of hot water to make a water bath. Cover tightly with more foil or a lid.
  5. Bring water to a boil over high heat on the stove. Reduce heat to low and bake the cake for 80 minutes, checking the water level occasionally and replenishing it with hot water as needed to prevent it from boiling away. The cake is done when the inserted toothpick comes out clean.
  6. Remove cake from the water bath and allow to cool completely in the pan, for about 1 hour. (source:
  7. Meanwhile, make the glaze. In a blender, combine 2⁄3 cup shredded coconut, evaporated milk, condensed milk, and corn starch. Blend until smooth.
  8. Pour glaze into the saucepan and bring to a boil over medium heat, stirring constantly. Reduce heat to low and cook, stirring, for 6 minutes until thickened.
  9. Remove from heat and continue stirring for 5 more minutes as the glaze further thickens and cools. Allow glaze to reach room temperature.
  10. Once the cake has cooled, run a knife around the edges and invert it onto a serving plate. Spread glaze evenly over the top and sides.
  11. Decorate with additional shredded coconut. Refrigerate the cake for at least 2 hours before slicing and serving.


  • Cake can be baked in the oven at 340°F (170°C) for 50 minutes instead of on the stovetop, but still prepare glaze as instructed.
  • Garnish with chocolate sprinkles or mint leaves if desired.
  • Yields 10-12 servings.

Enjoy this delicious, easy Husband Catcher Cake! The coconut cream and glaze pair perfectly for a tropical cake the whole family will love.

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