Husband-catcher Coconut Cake (Print-Friendly Version)
Light, fluffy coconut cake with silky glaze, perfect for gatherings. Enjoy cold for peak flavor and creamy texture.
# What You’ll Need to Make This:
→ Cake batter
01 -
240 ml 2% milk
02 -
240 ml coconut milk
03 -
240 ml sweetened condensed milk
04 -
130 g wheat flour
05 -
3 eggs
06 -
65 g granulated sugar
07 -
15 ml vanilla extract
→ Coconut glaze
08 -
240 ml coconut milk
09 -
36 g granulated sugar
10 -
3 g cornstarch, dissolved in 45 ml water
11 -
15 g grated coconut
12 -
Additional grated coconut, for garnish
# How to Prepare:
01 -
Preheat the oven to 180°C.
02 -
Combine all cake batter ingredients in a blender. Blend for 5–10 minutes until entirely smooth with no visible lumps.
03 -
Grease a fluted tube pan and pour in the batter. Bake for 35 minutes or until golden and a toothpick inserted comes out clean.
04 -
While the cake is baking, combine coconut milk and sugar in a small pan. Simmer over low heat for 10 minutes, stirring gently, until slightly thickened.
05 -
Add dissolved cornstarch and grated coconut into the pan. Stir constantly until the glaze thickens enough to briefly hold a line when a spoon is drawn through the middle.
06 -
Remove the cake from the oven and allow it to cool in the pan for at least 20 minutes before unmolding onto a serving platter.
07 -
Spread the coconut glaze evenly over the cooled cake and sprinkle with extra grated coconut for decoration.
08 -
Refrigerate the cake for a minimum of 2 hours before slicing and serving.
# Extra Tips:
01 -
For optimal texture, serve within one hour of removal from the refrigerator, then return to chill.