Yeah… it’s a traditional very popular cake here in Brazil. I love it!!! In Portuguese we call it “bolo pega marido” which literally means exactly “catch a husband cake”. I might say it’s not always served with the “coconut glaze/syrup”… most of the times it’s actually just served plain, as a regular milk cake (use cow’s milk instead of coconut milk in the batter) to have with coffee in the afternoon snack break…
I also heard the expression but I knew it as "bolo de liquidificador" (blender cake). Never tried it, though, first time seeing condensed milk in the batter. Never saw evaporated milk to purchase in Brazil either. Cool.
I knew it was going to be dense when I saw how much batter it made and how little it rose, but I was NOT expecting it to be like THAT! I’m so fascinated by that texture!
Using finely shredded coconut instead of flour in the pan, is both delicious in general, but think it would be exceptionally good for this cake! Using finely shredded coconut as "breading" in a cake pan doesn't just greatly help preventing the cake from sticking, the coconut also gets toasted together with the butter while the cake is baking, and the result is just divine! When I make the Swedish cake called Silviakaka in a spring form, I always use butter and shredded coconut to prevent sticking, and it's just so good! The recipe is super easy as well, as many deciliters of flour as the number of eggs, as many teaspoons of baking powder as number of eggs, as many table spoons of vanilla sugar as number of eggs, and half as much water as there is flour (so if you use 3 eggs, it would be 3 dl flour, 3 teaspoons baking powder, 3 tablespoons of vanilla sugar and 1,5 deciliter of cold water) the cake also has a glace made with butter, sugar, vanilla sugar and an eggyolk, and shredded coconut (not toasted) on top of the glace, but I honestly mostly make the cake without glace and use the cake as the sponge cake for birthday cake with sliced banana in one layer and mashed strawberries in another layer and the whole cake covered with whipped cream (we don't really use butter cream or frosting in Sweden, just whipped cream is the go to here for cakes which makes it both more natural and not as loaded with sugar!) So if you want to make a very easy cake that is super moist (despite not containing any fat in the cake batter itself!) and also stores really well- a Silviakaka with glace on it can easily be stored in room temperature in a tupperware for about a week and taste just as good as when it was freshly baked. Super easy to make, actually meant to be baked in a big pan like a larger brownie pan, so it can feed many (great for family gatherings or potlucks) I can highly highly recommend making Silviakaka! It's truly an amazing cake with very natural ingredients so it's not even all that bad for you. It's just the best together with a cup of coffee. And just because I'm typing this at almost 5am before sleep, I just may have to buy baking powder and vanilla sugar and shredded coconut when I go to the grocery store when I wake up later, because now I'm craving Silviakaka 😂
It looks like it missed baking powder. In Brazil we usually make cakes in a blender but most of times with baking powder. I suggest you try the Brazilian Carrot cake with chocolate glaze,,a staple, and the Whole orange cake, also made in a blender with the whole orange. They are faster and very common as our favorite kitchen appliance is the blender. Food 52 genius recipes has a recipe for the carrot cake.
It doesn’t work out very well… the signature of this cake is exactly its different thus weirdly pleasant texture which gives a very delightful mouth feel… it’s difficult to explain, and maybe it’s an acquired taste due to being such a different thing from what you would’ve expected from a cake… but it’s quite good!!!
@@bvazdinizThanks for saying that. I was wondering if a rising agent would help but if the texture is the point than I see what you mean. A lot of Latin American cake desserts are very heavy like that but all delicious. I'm dying to try this.
I just made this from a TikTok video. It didn’t have a name. The recipe was different. It called for 2 C milk, instead of evaporated milk, and only 1 C of flour and half a can of coconut milk. It baked up much like yours did. Probably not as dense because of the reduced flour and more liquid. I did not use a Bundt pan. Just a flat cake pan. The topping was different as well. It was coconut with sweetened condensed milk, equal parts, cooked on the stove until thick. I ran my coconut in my food processor to make it less chewy. It was different. I liked it. The funny thing about it is this- every time I looked at it, my husband had taken another big slab of it out of the pan. …obviously he LOVED it!
Emmy! Hello! For your Bundt or any other pan……melt your butter/shortening and brush it on. Pop in fridge for a few and you can see where you missed. And do the flour thing. It works like a charm
When Emmy says ‘interesting’ to describe the taste, texture, glaze, consistency and end result, she is being kind. Sooo not in my list to make, I’m a regular cake lover.
Look for the Açúcar União Recipe Book, it has tons of classic Brazilian recipes and it's free from that sugar brand. They have Pudim dos Namorados, lovely recipe, but if the version you find asks for water replace the water volume with milk, it's much better and everybody does it. Your cake ended up looking more like a "Pudim de Pão" (bread pudding), another popular recipe there. Thanks for your honest review!
When you first showed the interior of the cake, my first thought was, "That looks exactly like the line of under-cooked batter I sometimes get in my pound cakes."
I used to make a rum cake in a fluted pan and it was small. I eventually doubled the ingredients but only added 1 1/2 to the whole pan and it rose up and out of the pan slightly. My problem was like this one, after a bit it deflated which is why I used 1 1/2 to begin with. I heard from someone how to fix the deflate problem and it worked. After it is done baking, turn off the oven, open the door and let is sit there for 15 minutes and then invert. I think what happens is that it cools enough not to fall under its own soft, warm weight but still warm enough to turn loose. Maybe give that a go.
Aloha from Hawaii! Yes, Bibinka is a Filipino dessert. I'm of Visayan decent and our Bibinka is different from the square Mochi type. Our is rice that is ground by hand, shaped round in banana leaf and has a fermented liquor called " Tubah", I won't drink it because it's quite slimey, an acquired flavor. Lol. Nice cake!🤙 Would you add a leavening?
Thanks, Emmy. I was also surprised by the look of the crumb. Not a huge fan of coconut but it could be an interesting recipe to modify. I’m thinking yogurt instead of coconut milk
I make my own cake release coating: equal parts vegetable oil,shortening (like Crisco) and AP flour, mixed together. Works like a charm every time. Store in fridge.
I make cake batters in the blender all the time, mostly because I usually incorporate fresh fruit into the batter and have to puree it first so I just put all of the other ingredients in the blender after the fruit is pureed to reduce the number of dishes used and ultimately the bubbles that form results in a fluffier cake, especially if I use a little bit of heavy whipping cream when I blend it. Her Bundt came out wonderfully, the secret to easy Bundt de-molding is to coat the inside thoroughly with LOTS of melted butter or oil; cooking spray is the best for getting into the finer crevices but some people don’t like aerosols and I respect that but I personally use profuse amounts of cooking spray (preferably avocado oil) and as for the glaze, I would have used a smooth glaze to drizzle onto the cake and add the shredded coconut on top rather than mixing it into the glaze, but making a coconut frosting like that isn’t unheard of, it’s almost similar to the hearty coconut frosting on German chocolate cake.
When I was in high school my home economics teacher taught us how to make a “husband cake.” It was a spice cake with tomato soup as the liquid. I made I once for my boyfriend and added rum to the glaze. He loved it!
Very traditional here in Brazil, not just this cake but we use the blender for other cakes, our carrot cake for example, you blend the raw carrots with the wet ingredients, and mix the flour in later, one of my favorite cakes
Trust issues with sticking... Yes, me too. Especially with bundt cake pans!!!! 😂 I tried an expensive silicone one... It was horrible as well "still had to spray it", and nasty to clean!! ❤
Emmy! You need to try this pan release recipe! 1/2 cup vegetable oil 1/2 cup crisco 1/2 cup flour Use a handmixer to blend together. Use a pastry brush to paint the sides of the pan with. If you are making a chocolate cake dust the sides with cocoa powder after painting it. You can keep this in an airtight container for 3 months at room temp or 8 months in the fridge! I got this recipe from SweetTeaandThyme.
Clicked for husband-catching cake techniques, also got more Hello Fresh! The vegetarian options are so flavorful, it spices up my cooking as a worker and college student who needs something quick! If you want something to make, but don't know where to start, I recommend giving it a try, too!
Even if it turned out terrible, that means that person is willing to please and be helpful. I want a partner, who knows and has the energy for basic life skills.
Brazilian here - when you said blender cake I immediately thoughts "sounds like something we'd make here", and that was even before seeing the condensed milk. Not this recipe specifically, but yes, blender cakes are extremely common (carrot cake, corn cake, chocolate cake, banana cake, etc). So yeah, it would make sense for this to be an originally brazilian recipe. But you'd normally use baking powder and get ACTUAL cake lol. Unless it's carimã (fermented yucca) cake, which is supposed to be custard-adjacent and it's also made in a blender.
@emmymade I happened to be searching for a new quality Bundt pan today, and Nordicware included a video with most of theirs. They show using using a spray like Bakers Joy (Pam has one too) that contains both the oil and the flour to coat AND THEN to use a soft flat brush to brush the flour up all over, into all the crevasses. That's a tip I'll remember!
Yes, please! I had a snack cake from a neighbor when I was a kid and I’ve been searching for something similar ever since. Maybe it’s Emmy’s mom’s cake?
I think it may have shrunk because you are supposed to cool those kinds of cakes upside down when they come out of the oven. Usually that's the case with cakes that are made in bundt pans like that. I could be wrong, but the reason you cool cakes upside down is to prevent collapsing/shrinking, so maybe try that next time! 😊
I'd love for you to make the Bruce bogtrotter cake again, the texture you had was much different than I've seen and I wonder if it needs another fair shot
Lol. The name of dessert Husband Catcher Cake is hilarious . I must say that if it fails to catch me a husband I may have to eat the whole dang thing !
I loved you comment about coconut extract tasting like sun-tan lotion! i couldn't agree more - it's just a "no"! This cake is interesting - thanks for making it.
Emmy, have you ever made the 1, 1, 1, 1, cake? It’s, 1 cup sr flour 1 cup sugar 1 cup coconut 1 cup milk Mix altogether. Into a loaf tin 160°c oven for 40mins.
Love your videos and the way you explain how everything tastes. I'm vegan and would like to see more plant based videos but Im acomplete foody and l adore your content! ❤
It's from Brazil. It's called "bolo pega marido". It's very similar to the traditional "bolo de leite", a custardy milk based cake, but powered up with coconut and condensed milk.
Sorry, but I dont get coconut. I can have a fun sized almond joy or mounds, I'm done. Just not my thing. Probably one bite of this would do me..probably the texture along with the taste. Same with other fruits, though I can take or leave most ,but it looks easy !
I found a recipe for cake release that has never failed me. Equal parts oil, crisco and flour. Mix it and keep it in the fridge. Just brush it on your pan and NOTHING stick. Your trust issues will be a thing of the past
We call it “Bingka @ Kueh Bakar” here. Translated to Baked Kueh. Can be made using any fruits or vegetables like cassava, banana, yam, potato, coconut. But usually only one type. With some rising agent, the outer layer will have some spongy cake-like texture. But most of time, it is without rising agent. And we bake it until golden and crispy. Like roast chicken’s skin. Anyway, it is all delicious!! And we eat it often. I should try this recipe next.
Lol I always kinda hope that with these "marry me" recipes, Emmy would feed them to a couple of guests and ask them after, "So is there anything you want to say to me?" Haha
Wondering: maybe blenderizing 2 batches, then mixing together knocked out the air? That's why it didn't have much lift & what it had, collapsed while cooling? 🤷♀️
Not really a 1 minute cake when you have to do two blender batches and have more dishes to clean. I wonder if the texture is off from gluten development in the blender. Interested to see if regular mixing bowl or whipping egg whites more would be fluffier? The texture reminds me of Dutch Baby. Lazy Daisy cake is my favourite coconut cake, also has a wet coconut topping, but you broil it and it’s caramel-y goodness
Yeah… it’s a traditional very popular cake here in Brazil. I love it!!! In Portuguese we call it “bolo pega marido” which literally means exactly “catch a husband cake”. I might say it’s not always served with the “coconut glaze/syrup”… most of the times it’s actually just served plain, as a regular milk cake (use cow’s milk instead of coconut milk in the batter) to have with coffee in the afternoon snack break…
Is your recipe different? Would you mind sharing your recipe?
I also heard the expression but I knew it as "bolo de liquidificador" (blender cake). Never tried it, though, first time seeing condensed milk in the batter. Never saw evaporated milk to purchase in Brazil either. Cool.
Is it really that dense?
YAY! Thank you for confirming its origin. 🇧🇷
@@avariceseven9443 Yes, it is the same texture as hers 😊
You had me at 1 minute cake…no man catching needed
Speak for yourself! Some of us still need to catch a man 😂.
Some of us just want to catch a women. 😞@@thewhisperingsylph8738
agree 1000%!
😂😂😂
I stopped reading after "cake" lol
I knew it was going to be dense when I saw how much batter it made and how little it rose, but I was NOT expecting it to be like THAT! I’m so fascinated by that texture!
Using finely shredded coconut instead of flour in the pan, is both delicious in general, but think it would be exceptionally good for this cake! Using finely shredded coconut as "breading" in a cake pan doesn't just greatly help preventing the cake from sticking, the coconut also gets toasted together with the butter while the cake is baking, and the result is just divine!
When I make the Swedish cake called Silviakaka in a spring form, I always use butter and shredded coconut to prevent sticking, and it's just so good! The recipe is super easy as well, as many deciliters of flour as the number of eggs, as many teaspoons of baking powder as number of eggs, as many table spoons of vanilla sugar as number of eggs, and half as much water as there is flour (so if you use 3 eggs, it would be 3 dl flour, 3 teaspoons baking powder, 3 tablespoons of vanilla sugar and 1,5 deciliter of cold water) the cake also has a glace made with butter, sugar, vanilla sugar and an eggyolk, and shredded coconut (not toasted) on top of the glace, but I honestly mostly make the cake without glace and use the cake as the sponge cake for birthday cake with sliced banana in one layer and mashed strawberries in another layer and the whole cake covered with whipped cream (we don't really use butter cream or frosting in Sweden, just whipped cream is the go to here for cakes which makes it both more natural and not as loaded with sugar!)
So if you want to make a very easy cake that is super moist (despite not containing any fat in the cake batter itself!) and also stores really well- a Silviakaka with glace on it can easily be stored in room temperature in a tupperware for about a week and taste just as good as when it was freshly baked. Super easy to make, actually meant to be baked in a big pan like a larger brownie pan, so it can feed many (great for family gatherings or potlucks) I can highly highly recommend making Silviakaka! It's truly an amazing cake with very natural ingredients so it's not even all that bad for you. It's just the best together with a cup of coffee. And just because I'm typing this at almost 5am before sleep, I just may have to buy baking powder and vanilla sugar and shredded coconut when I go to the grocery store when I wake up later, because now I'm craving Silviakaka 😂
😂 tyfs
It looks like it missed baking powder. In Brazil we usually make cakes in a blender but most of times with baking powder. I suggest you try the Brazilian Carrot cake with chocolate glaze,,a staple, and the Whole orange cake, also made in a blender with the whole orange. They are faster and very common as our favorite kitchen appliance is the blender. Food 52 genius recipes has a recipe for the carrot cake.
It'd be really interesting to see how this cake came out with a raising agent like baking powder to lighten the crumb structure!
Or self-rising flour for the super lazy :)
hehe yes - I guess given the nature of the prep that'd be on par :)
It doesn’t work out very well… the signature of this cake is exactly its different thus weirdly pleasant texture which gives a very delightful mouth feel… it’s difficult to explain, and maybe it’s an acquired taste due to being such a different thing from what you would’ve expected from a cake… but it’s quite good!!!
@@bvazdiniz that's interesting thank you - I guess I have to find myself a bundt tin and give it a go, see if I like it!
@@bvazdinizThanks for saying that. I was wondering if a rising agent would help but if the texture is the point than I see what you mean. A lot of Latin American cake desserts are very heavy like that but all delicious. I'm dying to try this.
I just made this from a TikTok video. It didn’t have a name. The recipe was different. It called for 2 C milk, instead of evaporated milk, and only 1 C of flour and half a can of coconut milk. It baked up much like yours did. Probably not as dense because of the reduced flour and more liquid. I did not use a Bundt pan. Just a flat cake pan. The topping was different as well. It was coconut with sweetened condensed milk, equal parts, cooked on the stove until thick. I ran my coconut in my food processor to make it less chewy. It was different. I liked it. The funny thing about it is this- every time I looked at it, my husband had taken another big slab of it out of the pan. …obviously he LOVED it!
Emmy! Hello!
For your Bundt or any other pan……melt your butter/shortening and brush it on. Pop in fridge for a few and you can see where you missed. And do the flour thing. It works like a charm
Wondra is perfect for flouring a cake pan.
When Emmy says ‘interesting’ to describe the taste, texture, glaze, consistency and end result, she is being kind. Sooo not in my list to make, I’m a regular cake lover.
100%, she’s too kind 😂
😆
I looked at the recipe she adapted hers from. The cake slice in the picture looks like a rock. 😂
I wondered when it didn’t have any baking powder in it…
It doesn't appeal to me either , and the coconut topping is too runny 🤢
As the old saying goes; " My 1 minute blender cake brings all the boys to the yard" 😂👍
nice one Kelis
I think "milkcake" is the term you were looking for
LOL 😂
Look for the Açúcar União Recipe Book, it has tons of classic Brazilian recipes and it's free from that sugar brand.
They have Pudim dos Namorados, lovely recipe, but if the version you find asks for water replace the water volume with milk, it's much better and everybody does it.
Your cake ended up looking more like a "Pudim de Pão" (bread pudding), another popular recipe there.
Thanks for your honest review!
How bout Pao De Quejieu or Farrofa? Pardon my spellin! LOL! 🤣
Farofa and grilled steak sound fun! Add carreteiro rice and vinaigrette and you have a meal!@@futuramabender2078
Wondra is wonderful for coating cake pans with lots of detail. Details come out very clear
When you first showed the interior of the cake, my first thought was, "That looks exactly like the line of under-cooked batter I sometimes get in my pound cakes."
I used to make a rum cake in a fluted pan and it was small. I eventually doubled the ingredients but only added 1 1/2 to the whole pan and it rose up and out of the pan slightly. My problem was like this one, after a bit it deflated which is why I used 1 1/2 to begin with. I heard from someone how to fix the deflate problem and it worked. After it is done baking, turn off the oven, open the door and let is sit there for 15 minutes and then invert. I think what happens is that it cools enough not to fall under its own soft, warm weight but still warm enough to turn loose. Maybe give that a go.
Eraser texture comparison made me laugh out loud 😂.
😆 Me too.
I used to have a scented eraser collection. This is about as close to an instant cake as you can get. Thanks, Emmy ❣️
You're most welcome. 🫶🏼
I love how you articulate your comments, I feel like I would agree with everything you said if I tried these things with you!
Aloha from Hawaii! Yes, Bibinka is a Filipino dessert. I'm of Visayan decent and our Bibinka is different from the square Mochi type. Our is rice that is ground by hand, shaped round in banana leaf and has a fermented liquor called " Tubah", I won't drink it because it's quite slimey, an acquired flavor. Lol. Nice cake!🤙
Would you add a leavening?
Thanks, Emmy. I was also surprised by the look of the crumb. Not a huge fan of coconut but it could be an interesting recipe to modify. I’m thinking yogurt instead of coconut milk
feels like this recipe went through a game of telephone
That's a great way to put it. ☎️😆
Is this really the way it’s supposed to turn out?
😂😂😂
On the coconut line! 🤙🏽🤙🏽🤙🏽
For a person who loves coconut, it looks delicious.
Adding rum for flavor would be good too
How do you think it would change things if youused an imersion blender, or maybe added some leavener?
*you used
I love your honest reviews! Its one of the reasons why I keep watching you!
I make my own cake release coating: equal parts vegetable oil,shortening (like Crisco) and AP flour, mixed together. Works like a charm every time. Store in fridge.
By the looks of it I will pass on this one. Thanks for braving the process ❤
I’d love it if you would make a night sky jelly. They’re so beautiful and I know you could do it!
I make cake batters in the blender all the time, mostly because I usually incorporate fresh fruit into the batter and have to puree it first so I just put all of the other ingredients in the blender after the fruit is pureed to reduce the number of dishes used and ultimately the bubbles that form results in a fluffier cake, especially if I use a little bit of heavy whipping cream when I blend it. Her Bundt came out wonderfully, the secret to easy Bundt de-molding is to coat the inside thoroughly with LOTS of melted butter or oil; cooking spray is the best for getting into the finer crevices but some people don’t like aerosols and I respect that but I personally use profuse amounts of cooking spray (preferably avocado oil) and as for the glaze, I would have used a smooth glaze to drizzle onto the cake and add the shredded coconut on top rather than mixing it into the glaze, but making a coconut frosting like that isn’t unheard of, it’s almost similar to the hearty coconut frosting on German chocolate cake.
I actually make my banana bread batter in a blender it’s just so easy and quick
Might try this tomorrow. Nice idea. 💡
When I was in high school my home economics teacher taught us how to make a “husband cake.” It was a spice cake with tomato soup as the liquid. I made I once for my boyfriend and added rum to the glaze. He loved it!
OMG that looks so good. I love coconut. Thanks for sharing 💜
Very traditional here in Brazil, not just this cake but we use the blender for other cakes, our carrot cake for example, you blend the raw carrots with the wet ingredients, and mix the flour in later, one of my favorite cakes
you mentioned the white chocolate coconut cake and tom hanks did in fact say it would be part of his last meal, he said it on "good mythical kitchen"
Wow! That is the most beautiful crumb, ever! I love coconut, bad sadly am allergic.
The old bundt pan you hve can be used for jello molds or you can freeze juices of your choice and add fruit and freeze for a punch at at a party
I would be interested in the Burmese cake your mother liked, as a recipe video please
you should try to make a Brazilian no bake tapioca cake its very yummy and refreshing cake for a hot day
Trust issues with sticking... Yes, me too. Especially with bundt cake pans!!!! 😂 I tried an expensive silicone one... It was horrible as well "still had to spray it", and nasty to clean!! ❤
Emmy! You need to try this pan release recipe!
1/2 cup vegetable oil
1/2 cup crisco
1/2 cup flour
Use a handmixer to blend together. Use a pastry brush to paint the sides of the pan with.
If you are making a chocolate cake dust the sides with cocoa powder after painting it.
You can keep this in an airtight container for 3 months at room temp or 8 months in the fridge!
I got this recipe from SweetTeaandThyme.
That random "Whoa" startled me.😆
your videos bring me soo much comfort!😊 i always end up watching them before i go to sleep!😅🙌
With this title I absolutely knew this had to be a Brazilian recipe lol
Clicked for husband-catching cake techniques, also got more Hello Fresh! The vegetarian options are so flavorful, it spices up my cooking as a worker and college student who needs something quick! If you want something to make, but don't know where to start, I recommend giving it a try, too!
How much they paying you to say that? 🤣
@@rabbitttz A lada nada! And free breakfast for life! 🤣
I'd marry anyone who tries to win me over with food hahaha!
Even if it turned out terrible, that means that person is willing to please and be helpful.
I want a partner, who knows and has the energy for basic life skills.
Great to see you too .
Beautiful lovely ❤ 😁
Brazilian here - when you said blender cake I immediately thoughts "sounds like something we'd make here", and that was even before seeing the condensed milk. Not this recipe specifically, but yes, blender cakes are extremely common (carrot cake, corn cake, chocolate cake, banana cake, etc). So yeah, it would make sense for this to be an originally brazilian recipe.
But you'd normally use baking powder and get ACTUAL cake lol. Unless it's carimã (fermented yucca) cake, which is supposed to be custard-adjacent and it's also made in a blender.
5:30 perfection!
Made this! It works! A man showed up the next day, my husband isn’t to happy but what can you do?
@emmymade I happened to be searching for a new quality Bundt pan today, and Nordicware included a video with most of theirs. They show using using a spray like Bakers Joy (Pam has one too) that contains both the oil and the flour to coat AND THEN to use a soft flat brush to brush the flour up all over, into all the crevasses. That's a tip I'll remember!
Once she cut the cake and showed the texture, that was a complete no no for me . Emmy you r too sweet ❤
It's easy enough to make that I can try it on multiple people until I find someone who loves coconut as much as I do. 😂
I would love to see a video of your mom's favorite Burmese dessert!
Yes, please! I had a snack cake from a neighbor when I was a kid and I’ve been searching for something similar ever since. Maybe it’s Emmy’s mom’s cake?
Yay! A Vitamix recipe! 😎👍
Look forward to your videos🙂
I think it may have shrunk because you are supposed to cool those kinds of cakes upside down when they come out of the oven. Usually that's the case with cakes that are made in bundt pans like that. I could be wrong, but the reason you cool cakes upside down is to prevent collapsing/shrinking, so maybe try that next time! 😊
Do you ever use homemade cake release for your baking/cakes?
Yes, I tried it on my old bundt pan and still had sticking, but in hindsight it was most likely and issue with my pan.
took me 10 minutes, no proposal , no handshakes, no tang .. passed out from the shame and the vodka shots.. Thanks Emmy..
Try a silicone bunt pan
They never stick!
But never use cooking spray with them -- leaves a sticky residue after baking that won't come off
My favorite days are when I see an upload from you. ❤
Aww...thank you.🧡
Love your endings ❣️❤️
I'd love for you to make the Bruce bogtrotter cake again, the texture you had was much different than I've seen and I wonder if it needs another fair shot
I gasped at the texture of the crumb
Butter , pam and flower , yep you have trust issues on sticking. 😂
Lol. The name of dessert Husband Catcher Cake is hilarious . I must say that if it fails to catch me a husband I may have to eat the whole dang thing !
“I used to have a scented eraser collection.” :P
Funny, it was my now husband that cooked the elaborate meals while we were dating and it REALLY impressed me!!
W/ the Shredded coconut I would have to do a strong pass... maybe Shredded white chocolate? 🤔🤷♀️
I love your enthusiastic desire to try new stuff! 🧡👑
Any chance of doing a video on your mom's cake recipe? :)
I would love that as well
I loved you comment about coconut extract tasting like sun-tan lotion! i couldn't agree more - it's just a "no"! This cake is interesting - thanks for making it.
Aren't you glad you found out the blender was turned on before you put the open pitcher on the base full of all that stuff!?!
Thanks for the video.
Emmy, have you ever made the 1, 1, 1, 1, cake?
It’s, 1 cup sr flour
1 cup sugar
1 cup coconut
1 cup milk
Mix altogether.
Into a loaf tin
160°c oven for 40mins.
Love your videos and the way you explain how everything tastes. I'm vegan and would like to see more plant based videos but Im acomplete foody and l adore your content! ❤
Thank you!
Ha. My Bundt pan is toast too! Cakes stick. Uuuhhh. Guess coating wore off. And I use a ton of bakers joy to prep it. Gotta order a new one!
It's from Brazil. It's called "bolo pega marido". It's very similar to the traditional "bolo de leite", a custardy milk based cake, but powered up with coconut and condensed milk.
Sorry, but I dont get coconut. I can have a fun sized almond joy or mounds, I'm done. Just not my thing. Probably one bite of this would do me..probably the texture along with the taste. Same with other fruits, though I can take or leave most ,but it looks easy !
Hearing her reference Mythical Kitchen got me so excited!!
Its like the 'magic' cake that makes its own layers? Do you think it is like that because of like over blending? Not by you but blending in general?
I feel the same about Bundt pans. Mine makes me cry every time I use it😂😭
I'm wondering if your coconut milk contained zanthan gum (or other thickener), which would contribute to a gummier cake.
Looks great! Yum! But hey, that was waaaaaaaay more than a MINUTE!
Does it have to be a Bundt pan? A regular round pan not good?
I would love to see. You make a blender cake of a yellow cake...I've seen others make it but when I want the recipe they paywall it!! Save us girl!!😅
I found a recipe for cake release that has never failed me. Equal parts oil, crisco and flour. Mix it and keep it in the fridge. Just brush it on your pan and NOTHING stick. Your trust issues will be a thing of the past
We call it “Bingka @ Kueh Bakar” here. Translated to Baked Kueh. Can be made using any fruits or vegetables like cassava, banana, yam, potato, coconut. But usually only one type. With some rising agent, the outer layer will have some spongy cake-like texture. But most of time, it is without rising agent. And we bake it until golden and crispy. Like roast chicken’s skin.
Anyway, it is all delicious!! And we eat it often.
I should try this recipe next.
Lol I always kinda hope that with these "marry me" recipes, Emmy would feed them to a couple of guests and ask them after, "So is there anything you want to say to me?" Haha
2:06-2:22 I love this
Wondering: maybe blenderizing 2 batches, then mixing together knocked out the air? That's why it didn't have much lift & what it had, collapsed while cooling? 🤷♀️
I’ve seen those pans at William Sonoma
I used to have a scented eraser collection
I’m not a 🥥 person either but I’ll make this cake! I’ll add melted dark chocolate 😊
Greetings from Miami 🇺🇸
I could see replacing the coconut with dark chocolate!
Yeah, that's a no from me. The texture looks like a huge nope, and the glaze is... too watery and just... coconut shreds and not much else.
That was my feeling. I couldn't find anything that appealed to me.
Not really a 1 minute cake when you have to do two blender batches and have more dishes to clean. I wonder if the texture is off from gluten development in the blender. Interested to see if regular mixing bowl or whipping egg whites more would be fluffier? The texture reminds me of Dutch Baby.
Lazy Daisy cake is my favourite coconut cake, also has a wet coconut topping, but you broil it and it’s caramel-y goodness
Funny. She ate a huge bug once and showed more enthusiasm than she could muster with this cake. LOL
I used to have a scented eraser collection. 😊
🫶🏼
It is a Brazilian recipe! Actually most of our more popular cake recipes are all "Throw everything in the blender and cook it"
I wonder if I could make this with regular milk instead of coconut milk.
Why do I feel like this is deja vu so strong ?!!
i was EXTREMELY caught off guard by the “woAH” 😭😭