Catch a Husband Cake (Bolo Para Casar)

Fluffy. Creamy. Irresistible.
This Brazilian classic known as “Catch a Husband Cake” (or Bolo Para Casar) is a luscious blend of sweetened condensed milk, coconut, and tropical charm. Light, moist, and soaked in a creamy coconut glaze, it’s said to be so delicious that you might just catch a husband with one slice — hence the name!

More than just a sweet myth, this cake is a nostalgic treat in Brazilian homes, especially at birthdays and gatherings. It’s easy to prepare and absolutely divine when served chilled or at room temperature. You don’t need a mixer or fancy skills — just a few humble ingredients and a love for dessert.

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🥥 Ingredients (Serves 10–12)

For the cake:

• 3 large eggs
• 1 cup granulated sugar
• 1 cup whole milk
• ½ cup neutral oil (like vegetable or sunflower)
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ cup unsweetened shredded coconut
• 1 teaspoon vanilla extract

For the coconut glaze:

• 1 can (14 oz) sweetened condensed milk
• 1 can (13.5 oz) full-fat coconut milk
• ½ cup whole milk
• ½ teaspoon vanilla extract
• Optional: ¼ cup shredded coconut for topping

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⏱️ Time Breakdown

• Prep Time: 15 minutes
• Bake Time: 40–45 minutes
• Cooling & Chill Time: 45 minutes
• Total Time: About 1 hour 45 minutes

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👨‍🍳 Instructions

Step 1: Prepare the cake batter

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or nonstick spray. Lightly flour the base or line with parchment paper for easy release.

In a large mixing bowl, whisk together the eggs and sugar until light in color and slightly frothy — about 1–2 minutes.

Add the oil and milk, then whisk again to combine. Stir in the vanilla extract.

Using a sifter or fine-mesh strainer, add the flour and baking powder. Mix just until smooth — do not overmix.

Fold in the shredded coconut with a rubber spatula.

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Step 2: Bake the cake

Pour the batter into the prepared baking pan and smooth the top.

Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.

Let the cake cool in the pan for 10–15 minutes while you prepare the glaze.

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Step 3: Make the coconut glaze

In a medium bowl, whisk together the condensed milk, coconut milk, whole milk, and vanilla extract until smooth.

While the cake is still warm, use a skewer or fork to poke holes all over the top (this helps it soak up the glaze).

Slowly pour the glaze over the cake, spreading it evenly with a spatula to ensure it seeps into every corner.

Sprinkle shredded coconut over the top, if using.

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Step 4: Chill and serve

Let the cake cool completely at room temperature. Then refrigerate for at least 30–45 minutes before serving to allow the flavors to settle and the texture to firm slightly.

Slice into squares and serve chilled or at room temperature — both are equally heavenly.

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🍰 Serving Ideas

• Serve with fresh mango or pineapple slices for an extra tropical touch
• Top with a dollop of whipped cream and toasted coconut flakes
• Add thin lime zest curls for a citrusy finish

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🧊 Storage Tips

• Refrigerator: Store in an airtight container in the fridge for up to 4 days.
• Freezer: Freeze slices individually wrapped for up to 2 months. Thaw overnight in the fridge before serving.
• Note: The cake gets even better the next day as the glaze fully absorbs.

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💡 Expert Tips

• Want a firmer cake? Reduce the coconut milk by ¼ cup for a less “pudding-like” finish.
• Make it richer: Swap milk for heavy cream in the glaze if you’re feeling indulgent.
• Turn it into cupcakes: Divide the batter into lined muffin tins and reduce bake time to 20–25 minutes.

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🧠 Why You’ll Fall in Love with This Cake

It’s soft, soaked, and just sweet enough. The blend of creamy coconut milk, condensed milk, and tender crumb makes it feel like a cake and a pudding in one. Unlike dense sponge cakes, this one feels light and airy, yet ultra-moist thanks to the tropical glaze.

There’s no frosting or layers involved, and it doesn’t need decoration to impress. It’s humble, heartwarming, and addictive — and once you try it, you’ll understand why it’s earned such an irresistible name.

If you’ve ever had tres leches cake, this is its coconut-loving cousin — and perhaps even better.

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