The Catch a Husband Cake, also known as Bolo Engorda Marido, is a beloved Brazilian dessert that’s rich, custardy, and impossible to resist. This magical cake is blended in minutes and baked to golden perfection with no need for layers or frosting. It’s a luscious combination of coconut, condensed milk, and eggs that creates a creamy texture—somewhere between a flan, a pudding, and a dense cake.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 can (14 oz / 395g) sweetened condensed milk
1 can (13.5 oz / 400ml) coconut milk
3 large eggs
1 can (12 oz / 354ml) evaporated milk or regular whole milk
1 cup (80g) sweetened shredded coconut
2 tbsp all-purpose flour
2 tbsp unsalted butter, melted
½ cup (100g) granulated sugar
1 tsp vanilla extract (optional)
Directions
Preheat & Prep:
I preheat my oven to 350°F (175°C). Then, I grease and flour a 9-inch round cake pan or a medium rectangular baking dish. I usually use a ceramic dish because it distributes heat evenly.
Blend It All:
I add all the ingredients—sweetened condensed milk, coconut milk, evaporated milk, eggs, shredded coconut, flour, butter, sugar, and vanilla—into a blender. I blend everything until completely smooth, usually around 30 to 60 seconds.
Bake:
I pour the batter into the prepared pan and bake for 45 to 55 minutes. I know it’s done when the top is golden and a toothpick comes out mostly clean. It’ll still look custardy and soft in the middle, and that’s exactly how it should be.
Cool & Serve:
Once baked, I let it cool completely. This helps the texture set even more. I like to serve it either chilled or at room temperature.
Optional Toppings:
Powdered sugar
Sweetened condensed milk drizzle or caramel
Toasted coconut flakes
Fresh tropical fruits like mango or pineapple
Servings and timing
This cake serves about 10–12 people, depending on how I slice it. It takes around 10 minutes of prep time and 45–55 minutes of baking time, plus cooling time before serving.
Variations
Dairy-free version: I substitute the evaporated and condensed milk with plant-based alternatives. There are great coconut-based condensed milks available now.
Extra coconut flavor: I add a few drops of coconut extract or use unsweetened coconut for a more natural flavor.
Zesty twist: I mix in a bit of lime zest to brighten up the flavor and cut through the sweetness.
Mini cakes: I pour the batter into muffin tins for individual portions. These bake a bit quicker, in about 25–30 minutes.
Storage/Reheating
I store the cake covered in the refrigerator for up to 5 days. It tastes even better the next day as the texture continues to set and the flavors deepen.
I don’t usually reheat it since it’s delicious cold or at room temperature, but if I want it slightly warm, I microwave a slice for about 15–20 seconds.
FAQs
What does Catch a Husband Cake taste like?
It tastes like a mix between custard, cheesecake, and traditional cake. It’s sweet, creamy, and full of coconut flavor.
Can I make this cake ahead of time?
Yes, I actually prefer making it a day in advance because the texture improves as it chills.
Do I need to refrigerate it?
Yes, since it contains dairy and eggs, I keep it refrigerated. I let it sit out for a few minutes before serving if I want it closer to room temperature.
Can I use unsweetened coconut?
Yes, unsweetened shredded coconut works fine, especially if I prefer a less sweet version of the cake.
Is it okay to freeze this cake?
I can freeze it in slices, wrapped tightly, for up to a month. I thaw it in the fridge overnight before serving.
Conclusion
Catch a Husband Cake is one of those desserts that never fails to impress. I love its rich flavor, creamy texture, and how easy it is to put together. Whether I serve it at a special dinner or enjoy it with a cup of coffee, this cake always feels like a sweet celebration.
📖 Recipe:
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Catch a Husband Cake (Bolo Engorda Marido)
- Total Time: 55–65 minutes plus cooling
- Yield: 10–12 servings
- Diet: Vegetarian
Description
The Catch a Husband Cake (Bolo Engorda Marido) is a rich and creamy Brazilian dessert that blends coconut, condensed milk, and eggs into a custard-like treat. Quick to prepare with just a blender, it bakes into a golden, pudding-cake hybrid that’s perfect for sharing.
Ingredients
1 can (14 oz / 395g) sweetened condensed milk
1 can (13.5 oz / 400ml) coconut milk
1 can (12 oz / 354ml) evaporated milk or regular whole milk
3 large eggs
1 cup (80g) sweetened shredded coconut
2 tbsp all-purpose flour
2 tbsp unsalted butter, melted
½ cup (100g) granulated sugar
1 tsp vanilla extract (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or medium rectangular baking dish.
- Add sweetened condensed milk, coconut milk, evaporated milk, eggs, shredded coconut, flour, melted butter, sugar, and vanilla extract to a blender.
- Blend until completely smooth, about 30–60 seconds.
- Pour the batter into the prepared pan.
- Bake for 45–55 minutes, or until the top is golden and a toothpick comes out mostly clean.
- Let the cake cool completely to set the texture.
- Serve chilled or at room temperature. Optionally top with powdered sugar, condensed milk drizzle, caramel, toasted coconut flakes, or fresh tropical fruits.
Notes
Best enjoyed the next day after chilling as the texture improves.
Store covered in the fridge for up to 5 days.
Can be made dairy-free using plant-based milk and condensed milk alternatives.
Mini versions can be made in muffin tins (bake 25–30 minutes).
Freeze slices tightly wrapped for up to 1 month; thaw in fridge before serving.
- Prep Time: 10 minutes
- Cook Time: 45–55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 12g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg
