This Catch a Husband Cake is a rich, moist coconut cake soaked in a creamy three-milk mixture and covered with a sweet coconut topping. Every bite is soft, flavorful, and incredibly indulgent.
Ingredients
- 1 box white cake mix
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 cup coconut milk
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F. Prepare the white cake mix according to the package directions and pour the batter into a greased 9x13-inch baking pan.
Bake according to the package directions, or until a toothpick inserted into the center comes out clean. Let the cake cool for about 10 minutes.
While the cake is still warm, poke holes all over the surface using the handle of a wooden spoon or a fork.
In a bowl, whisk together the sweetened condensed milk, evaporated milk, coconut milk, and vanilla extract.
Slowly pour the milk mixture evenly over the cake, making sure it soaks into the holes. Allow the cake to cool completely.
Coconut Topping
Beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
Spread the whipped cream evenly over the cooled cake, then cover generously with shredded coconut.
Refrigerate the cake for at least 2 hours before serving so the flavors can fully develop and the cake becomes extra moist.
Serving
Slice chilled and serve. Keep leftovers covered and refrigerated.
