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This coconut cake known as Husband-catcher or atrapamarido is famous for its irresistible moistness and tropical flavor. It is the kind of dessert that always steals the show at family gatherings and holidays. The magic is in the creamy coconut glaze and the tender crumb that feels more like a creamy pudding than a traditional cake.
The first time I made this was for a holiday dinner with lots of cousins. Someone joked that it was so good it could win anyone’s heart and since then it has been the family’s most requested dessert.
Ingredients
- Milk: Use two percent milk for better richness Whole milk also works but avoid skim for flavor
- Coconut milk: Pick a creamy full fat coconut milk for best results It brings out the coconut flavor in every bite
- Condensed milk: Sweetens and adds creamy texture Make sure your can is not expired for smooth blending
- Flour: All purpose flour for structure Sift before adding to avoid lumps
- Eggs: Bind the batter and give the cake its pudding-like texture Choose fresh eggs for best lift
- Sugar: For sweetness Use fine granulated so it dissolves smoothly
- Vanilla extract: Rounds out the flavors If possible choose pure vanilla
- Coconut flakes: Unsweetened or lightly sweetened gives perfect texture and extra coconut punch
- Cornstarch: For the glaze Use fresh cornstarch for best thickening
- Always check expiration dates on baking staples and taste your coconut milk before using since fresher is always better
Step-by-Step Instructions
- Prepare the Batter:
- Pour milk coconut milk condensed milk flour eggs sugar and vanilla into your blender. Blend on medium for at least five to ten minutes. The batter should become completely uniform with no visible lumps.
- Grease and Fill the Pan:
- Generously grease a fluted tube pan with butter or nonstick spray. Pour in the blended batter. Smooth the top with a spatula to level out any bubbles for an even bake.
- Bake the Cake:
- Set the pan in the middle rack of your oven preheated to 180 Celsius. Bake for thirty five minutes. When ready a knife inserted comes out with moist crumbs and the top will be lightly golden.
- Make the Glace:
- While the cake bakes combine coconut milk and sugar in a small saucepan. Warm over medium heat for ten minutes stirring occasionally until the liquid reduces and thickens. Add the cornstarch dissolved in water and grated coconut. Stir constantly until the glaze thickens and a spoon leaves a trail that slowly fills back in.
- Cool and Glaze:
- Remove the cake from the oven and let it rest for at least twenty minutes in the pan. Gently run a knife along the edges before unmolding. Pour over the warm coconut glaze then sprinkle with extra coconut and let cool completely.
- Chill and Serve:
- Refrigerate the glazed cake for two hours minimum before slicing. Serve chilled for best texture but let it sit out for ten to fifteen minutes before plating so it is extra creamy.
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One of my favorite parts is spooning the coconut glaze over the warm cake because the aroma fills the kitchen with a toasted coconut scent. My youngest cousin calls this her happy cake and insists we save her the biggest slice at every party.
How to Store This Cake
Keep the cake tightly covered in the refrigerator to maintain moisture. It will stay fresh for up to four days. For longer storage wrap individual slices and freeze. Thaw overnight in the fridge and enjoy chilled for the best experience.
Ingredient Swaps
You can use whole milk instead of two percent without changing the recipe. For the coconut milk choose a coconut cream for even more richness. If you want a lighter result use less condensed milk and a splash more regular milk.
Serving Ideas
Serve slices with fresh berries or a drizzle of passionfruit syrup for brightness. A spoonful of whipped cream makes it even more indulgent. At parties I like to cut the cake into small cubes and serve in cupcake papers for easy grab and go snacking.
Cultural Tradition
Atrapamarido is truly a Venezuelan classic. In Venezuela it is often baked for birthdays festive dinners and big family celebrations. Its nickname comes from old jokes that it is so delicious anyone would propose to the cook after a single taste.
Recipe FAQs
- → Can I substitute regular milk with full-fat coconut milk?
While all coconut milk is possible, using a blend of regular and coconut milk yields a lighter texture and balanced richness.
- → Why is the batter blended instead of whisked?
The blending process creates a silky, uniform batter, ensuring the finest crumb and even baking throughout.
- → What makes the glaze set well?
Cornstarch provides body to the glaze, allowing it to thicken just enough for a glossy coating that clings to the cake.
- → How can I tell if the cake is done baking?
Look for golden edges and a springy center—a toothpick inserted should come out mostly clean when ready.
- → Is chilling necessary before serving?
Chilling helps the flavors meld and the glaze to set, giving a creamy, distinctive texture that’s best enjoyed cold.
- → Can other toppings be added?
Toasted coconut or a sprinkle of lime zest add brightness and a fun twist to the classic finish.