Louisiana Crunch Cake

Sweet coconut flakes and sliced almonds bring this Louisiana Crunch Cake to life! The store-bought favorite gets a makeover and a scrumptious creamy glaze.

Course Dessert

Cuisine American

Keyword How Do I Make Louisiana Crunch Cake Recipe, How To Make Louisiana Crunch Cake Recipe, Louisiana Crunch Cake, Louisiana Crunch Cake Recipe

Prep Time 20

Cook Time 50

Cooling Time 50

Total Time 2

Servings -12 servings

Calories 662kcal

Author Kathleen

Ingredients

Cake:

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups granulated sugar
1 cup butter, softened
4 large eggs, room temperature
1/4 cup sour cream
2 teaspoons vanilla extract
1 cup buttermilk, well shaken

Pan Prep:

butter for greasing pan
1/4 cup granulated sugar
1/4 heaping cup sweetened flaked coconut

Almond Glaze:

2 cups confectioners sugar, sifted
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2-4 tablespoons milk
1/4 cup almonds, chopped
1/4 cup coconut, toasted

US Customary - Metric

Instructions

Preheat the oven to 350ºF (177ºC).
In a medium mixing bowl, whisk together flour (3 cups), salt (1 teaspoon), baking powder (1 teaspoon), and baking soda (1/2 teaspoon); set aside.
In the bowl of a stand-up mixer, beat butter (1 cup) on medium speed, until light and fluff, 4 minutes. Scrape down the sides of the bowl.
Gradually mix in sugar (2 cups) until blended. Continue to beat on medium, until fluffy, for another 3 additional minutes. Scrape down the sides of the bowl.
Add eggs (4), one at a time, mixing after each addition just until the yolk disappears.
Mix in sour cream (1/4 cup) and vanilla extract (2 teaspoons). Scrape down the sides of the bowl.
Reduce mixer speed to low. Gradually add flour mixture and buttermilk alternately, beginning and ending with flour mixture, on low speed until just combined. Do not overbeat! Scrape down the sides of the bowl with a rubber spatula, gently folding if needed, to make sure the batter is completely incorporated.
Generously butter a 12-cup bundt pan. Sprinkle 1/4 cup of sugar to the bottom of the greased pan and about 3 inches up the sides (mine always seems to go higher!), tapping the pan to ensure even distribution. Leave excess sugar in the pan. Sprinkle coconut flakes (1/4 heaping cup) to the bottom of the pan.
Pour batter into pan and spread evenly. Tap the pan on the counter to remove any air bubbles Bake in the preheated oven until a skewer inserted into the center of the cake comes out with just a few moist crumbs, about 50-60 minutes.
Allow the cake to cool in the pan set on a wire rack, covered with a tea towel, for 15 minutes. Remove the cake to a cake plate or stand and cool.

Make Almond Glaze:

In a medium bowl add confectioners sugar (2 cups), vanilla (1/2 teaspoon), and almond extract (1/2 teaspoon), and 2 tablespoons of milk. Add more milk, as needed, one tablespoon at a time, until you reach a thick, pourable consistency.
Drizzle glaze over the cooled cake. Sprinkle top with almonds (1/4 cup) and coconut (1/4 cup).

Notes

Room Temp Eggs: Room temperature eggs make all the difference in a baked goods recipe. Why? The room temp of the eggs will help it trap more air in the batter, which will give a fluffier finished cake.
Buttermilk: No buttermilk? No problem! Just combine the same amount of regular milk with about a tablespoon of lemon juice or vinegar. Let it sit, and you’ll start to notice the milk is curdling. This is transforming the milk into thicker, richer, tangier buttermilk.
Measuring Flour: Believe it or not, how you measure your flour will make an enormous difference in the texture and moisture of your cake.
- I first fluff the flour in the bag or container, with a whisk, 3-4 inches deep to aerate it and break up any clumps. Then, rather than scooping the flour, which compacts it and can add extra flour to the measuring cup, I spoon it into the measuring cup, piling it higher than the edges of the cup.
- Then I remove the excess, overflowing top, with the straight edge of a small spatula directly back into my flour container.
Mixing Time: The mixing time in the cake instructions is correct. It may be longer mixing than you’re used to, but the investment is well worth it. It produces an absolutely lovely texture that you just can get any other way.
Pan Release: The cake releases well if you grease the pan well, with one minor caveat. Often, a few pieces of the sugar crust may pull off. I don’t sweat it in this cake because the finished cake is covered in glaze, almonds, and coconut. All these, easily hide any imperfections.
- If you want, you can peel the missing pieces of crust out on the pan and stick them back in place. The glaze will help them adhere.

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