Husband Catcher Cake (Bolo Pega Marido)

158Min

8Servings

485Cal

MediumLevel

VegetarianKid friendly

#cake#brazilian#coconut#sweet#baking

Equipment

oven

mixing bowl

mixing spoon

measuring cup

blender

food processor

8-inch cake pan

saucepan

stove

serving plate

Ingredients

Cake Batter

coconut milk (liquid)

200 ml

condensed milk (liquid)

397 g

whole milk (liquid)

397 ml

all-purpose flour (dry)

375 g

granulated sugar (dry)

100 g

egg (whole)

3 piece

butter (melted)

42 g

Glaze

condensed milk (liquid)

150 g

powdered sugar (dry)

50 g

shredded coconut (dry)

30 g

Instructions

Preheat oven

Preheat the oven to 200°C (390°F) for baking the cake.

10 min200°C

Mix ingredients

Add all batter ingredients to a large bowl and stir until lightly combined. Use the condensed milk can to measure milk, flour, and sugar.

5 min

Don't overmix - a few lumps are okay for a tender crumb

Blend batter

Transfer the batter to a blender or food processor in 1-2 batches and blend for 3 minutes until smooth and creamy.

3 mintimer 3 min

Blend in batches if needed to avoid overflow

Prepare cake pan

Thoroughly grease and flour an 8-inch cake pan. A Bundt pan also works well.

3 min

Ensure all surfaces are evenly coated to prevent sticking

Pour batter

Pour the blended batter into the prepared cake pan, spreading evenly.

2 min

Bake the cake

Bake at 200°C (390°F) for 40-70 minutes until the cake fully puffs up and is golden brown on top.

60 min200°Ctimer 60 min

Check at 40 minutes; mine took about 60 minutes. Test with a toothpick - it should come out clean

Cool the cake

Allow the cake to cool in the pan for at least 1 hour. It should naturally pull away from the sides.

60 mintimer 60 min

Don't rush cooling - this helps the cake release cleanly from the pan

Make the glaze

Combine condensed milk, powdered sugar, and shredded coconut in a pot. Boil on low heat until thickened to your desired consistency.

10 minLow heattimer 10 min

Stir frequently to prevent scorching; the glaze should coat the back of a spoon

Glaze and serve

Pour the warm glaze over the cooled cake and spread evenly. Let it set briefly before serving.

5 min

The glaze will set slightly as it cools, creating a beautiful finish

Original recipe

InstagramRecipe by @foodeatingfun

Storage

Fridge: 3 days

Freezer: 30 days

Reheat: Room temperature or microwave 20-30 seconds

Store in an airtight container. The cake stays moist and squishy for days. Glaze may become slightly firm when refrigerated.

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