Catch a Husband Cake: The Ultra-Creamy Brazilian Custard Recipe

A slice of Catch a Husband Cake pulled away to show the rich, pale yellow pudding-like texture and browned top crust.

Catch a Husband Cake: The Ultra-Creamy Brazilian Custard Recipe

A rich, dense Brazilian coconut custard cake featuring a smooth, flan-like interior and a perfectly browned top crust. Topped with golden toasted coconut and powdered sugar for a tropical, decadent finish.

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Prep Time 15

Cook Time 55

Total Time 1 10

Servings: 12 slices

Course: Dessert

Cuisine: Brazilian

Calories: 320

Ingredients Equipment Method Notes

Ingredients

Main Ingredients

1 can (14 oz / 397g) sweetened condensed milk
1 cup (240ml) full-fat coconut milk
1 cup (240ml) whole milk
1.5 cups (190g) all-purpose flour Do not use self-rising.
3 tbsp (42g) unsalted butter Melted and cooled slightly.
3 large eggs Room temperature.
0.5 cup (100g) granulated sugar
0.5 cup (45g) shredded coconut Toasted for garnish.
1 tbsp (8g) powdered sugar For dusting.

Equipment

1 Blender High-speed preferred for a smooth texture.
1 9-inch round cake pan Greased and floured.
1 Skillet For toasting coconut.

Instructions

Preparation

In a blender, combine condensed milk, coconut milk, whole milk, melted butter, and eggs. Blend until smooth and pale yellow.
Add the flour and sugar to the blender. Pulse 5-7 times until just combined. The batter will be thin and liquid.

Baking

Pour into a prepared 9-inch pan. Bake at 350°F (175°C) for 45-55 minutes until the top is slightly browned and edges are set.
Cool at room temperature, then refrigerate for at least 4 hours to achieve the dense, flan-like interior texture.

Garnishing

Toast coconut in a skillet until golden. Dust the chilled cake with powdered sugar and top with the toasted coconut.

Notes

Ensure the cake is completely cold before slicing to maintain the smooth interior.
Do not add baking powder; the dense texture is the signature of this cake.