Let's Chat About This Coconut Cake (aka: The One That Started It All)
Okay, so you know how some recipes just stick with you? For me, this Homemade Catch a Husband Coconut Cake is it. The first time I made it was for my cousin's potluck—picture me frantically searching for the hand mixer and ending up using a fork because, well, life—and everyone at the table just about lost their minds. My aunt even asked for the recipe (and she never does that). Honestly, I can’t say it’s 100% guaranteed to catch a husband, but it’s caught plenty of compliments, laughs, and a few sticky fingers over the years. Oh! And if you’re not a fan of coconut, well, I’d still give this a whirl—something about the way it bakes, it’s not too overwhelming, promise.
Why I Keep Coming Back to This One
I make this cake when I want people to smile. My family goes crazy for it—my niece once tried to eat a whole slice before it even cooled (which, by the way, does make it a little crumbly, but who am I to judge?). I love how the kitchen smells while it’s baking, sort of like toasted coconut and warm hugs. Sometimes it gets a bit messy—coconut flakes everywhere, and I always step on some (barefoot, of course). But honestly, that’s part of the charm. And if you’re tired of dry cakes? This one’s the opposite. So moist, my brother said, “It’s almost like eating dessert for breakfast” (he did eat it for breakfast actually—twice).
What You’ll Need (and What You Can Swap)
- 2 cups all-purpose flour (though I’ve used self-raising in a pinch—just skip the baking powder if you do)
- 1 ½ cups sugar (granulated, but brown sugar adds a fun twist if that’s what you’ve got)
- ½ cup unsalted butter, softened (salted is okay, just cut back a pinch of added salt later)
- ½ cup coconut milk (honestly, I’ve used evaporated milk a couple times and it worked fine, but coconut milk is better)
- 4 large eggs (room temp is ideal, but I’ve forgotten once or twice—still turned out alright)
- 2 teaspoons baking powder
- Pinch of salt
- 1 teaspoon vanilla extract (sometimes I swap for almond if I’m feeling fancy)
- 1 ½ cups sweetened shredded coconut (my grandma swore by Baker’s, but let’s be real—store brand works too)
- ½ cup sour cream (Greek yogurt in a bind, but sour cream makes it richer)
How I Actually Make It (No Judgement)
- Preheat your oven to 350°F (or about 175°C, if you’re fancy). Grease up a 9-inch cake pan—sometimes I just use cooking spray, sometimes a bit of butter and flour if I’m feeling extra.
- In a big-ish bowl, beat together the sugar and butter. I usually use a hand mixer, but honestly, a whisk works if you’re feeling strong (or stubborn—your call).
- Crack in your eggs, one at a time, mixing after each. Don’t panic if it looks a little curdled at this stage. It always does for me, then somehow sorts itself out.
- Stir in your vanilla (or almond, if you’re living dangerously) and coconut milk. It’ll look a bit runny—that’s normal. This is where I sneak a taste (raw eggs, risk and all—do as I say, not as I do!).
- In another bowl, whisk together the flour, baking powder, and salt. Slowly add this into your wet mix. Go slow—unless you like flour clouds, which, hey, no judgement.
- Fold in the sour cream (or yogurt) and then the shredded coconut. It gets thick here. I sometimes use my hands (washed, obviously)—that’s how my gran did it.
- Spoon batter into the pan, smooth-ish on top. Bake for about 40-50 minutes. It should be golden and a toothpick comes out mostly clean—don’t overbake! That’s the only time this cake let me down (my fault, not its!).
- Cool in the pan for 10 minutes, then on a rack. I always try to flip too soon and break off a corner (chef’s treat, right?).
Notes I Wish Someone Had Told Me
- It actually tastes better the next day—if you can wait (I almost never do).
- If you use unsweetened coconut, add an extra two tablespoons of sugar. Found that out the hard way, once.
- I tried doubling the recipe in a tall pan—didn’t bake through. Stick with the 9-inch.
- If you forget the baking powder, it’ll still taste good, just a bit... dense. More like a coconut brick. Still edible with coffee.
Stuff I’ve Tried (And a Flop or Two)
- I once tossed in pineapple chunks—people liked it, but I thought it was trying too hard to be a piña colada cake. Still, not bad for summer.
- Swapped the coconut milk for oat milk when my friend was on a kick—came out surprisingly light, but I missed the richness.
- Tried baking in a bundt pan. Regretted it. Cake stuck, pieces everywhere. Stick to a regular cake tin, trust me.
Handy Tools (But Don’t Stress If You’re Missing One)
- Hand mixer or a sturdy whisk (a fork in a pinch—hey, it works, just takes longer)
- 9-inch cake pan, though I’ve improvised with a loaf tin once (not ideal, but cake still disappeared)
- Mixing bowls—one big, one medium, or just wash as you go if you’re short
- A spatula for scraping, or, let’s be real, the back of a spoon
Actually, I find if you line your pan with parchment, clean-up’s a breeze. If you don’t have parchment, just give it a good grease and hope for the best (I’ve had both results).
How Long Can You Keep It? (Spoiler: Not Long in My House)
Technically, this cake is good for 3-4 days in an airtight container—just pop it in the fridge if you use yogurt. But honestly, it never lasts that long here. I catch people sneaking slices at midnight. If you somehow have leftovers, it’s lovely with coffee in the morning (just saying).
How We Serve It (And You Should Too)
I like it with a big mug of tea, or, when I’m feeling extra, a drizzle of warm custard. My sister adds a scoop of vanilla ice cream—she says it’s the only way. If you’re taking this to a party, sprinkle a bit more coconut on top right before serving. Or don’t. It’s your cake. Oh, and I read on King Arthur Baking (love their guides) that toasted coconut sprinkled on top adds crunch—have yet to try that, but sounds good, right?
Pro Tips (Aka: Learn From My Goofs)
- Don’t skip the cooling step. I once tried to frost this cake too soon and the icing turned into a puddle. Lesson learned.
- If your butter isn’t soft, cut it into small bits and let it sit near the oven for a few minutes. Microwave? Too risky—I’ve ended up with melted butter soup.
FAQs (Yes, These Are Actual Questions I’ve Gotten!)
- Q: Can I freeze this cake?
Sure thing. Slice it first, wrap it up, and freeze. Thaws perfectly, though honestly, I rarely have leftovers to freeze. - Q: Can I make it without eggs?
I’ve tried flax eggs—works, but it’s a touch denser. Still tasty, though. Or check out this vegan coconut cake if you want a plant-based spin. - Q: What if I don’t like coconut?
Well, it is a coconut cake. But, you could try subbing some or all of the coconut for chopped nuts, though it won’t be the same. I’d probably just pick another cake, to be honest. - Q: Why is it called ‘Catch a Husband’?
Not sure, but my guess is someone’s grandma thought the way to a heart was through cake. I mean, she’s not wrong.
Oh, before I forget—if you’re the sort who likes a deep dive, there’s a great article on Southern Living’s coconut cake history. Fun read with a cuppa.
Anyway, hope you give this cake a go. And if it catches you a husband, or just a few smiles, you’re welcome. Let me know how it turns out!
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 cup coconut milk
- ½ cup unsalted butter, softened
- 1 cup shredded coconut
- 1 tablespoon baking powder
- ¼ teaspoon salt
Instructions
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1Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
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2In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
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3In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with coconut milk. Mix until just combined.
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4Fold in the shredded coconut. Pour the batter into the prepared cake pan and smooth the top.
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5Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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6Optional: Top with extra coconut flakes or a coconut glaze before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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