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Catch a Husband Cake, a moist white coconut cake topped with fluffy shredded coconut and creamy frosting, shown with the recipe ingredients below.

Catch A Husband Cake

Cloud-soft Catch A Husband Cake made with sweetened condensed milk, coconut milk, and whole milk, topped with whipped cream and a generous coating of shredded coconut. Easy blender batter, stunning results.
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Prep Time 15 minutes
Cook Time 45 minutes
2 hours
Servings: 12
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • Cake:
  • 1 can 14 oz sweetened condensed milk
  • 1 can whole milk measured with the empty condensed milk can
  • 1 can coconut milk measured with the same can
  • 1 cup all-purpose flour
  • 3 large eggs
  • 1 tablespoon baking powder
  • 2 tablespoons butter melted
  • Topping:
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 2 cups sweetened shredded coconut

Equipment

  • Blender, bundt pan, hand mixer

Method
 

  1. Preheat oven to 350°F. Generously grease a bundt pan.
  2. Blend all cake ingredients until completely smooth. Pour into the prepared pan.
  3. Bake 40–45 minutes until golden and a toothpick comes out clean. Cool 10 minutes, then invert onto a serving plate while warm.
  4. Whip heavy cream with powdered sugar to soft peaks. Spread over the cooled cake.
  5. Press shredded coconut all over the whipped cream until fully covered.
  6. Chill at least 2 hours before slicing and serving.

Notes

Grease the bundt pan thoroughly. Use full-fat canned coconut milk. Unmold while warm. Chill for best texture and clean slices. Optional: toast the coconut for deeper flavor. Excellent make-ahead dessert. Store covered in the refrigerator. Highly complementary—and memorable.