Louisiana Crunch Cake Recipe
Kate Donahue | Food BabblesLouisiana Crunch Cake is pure cake perfection. Crunchy and nutty.
Louisiana Crunch Cake y’all! Are you with me? Have you had it? If not, you’re going to want to get in your kitchen ASAP and make this recipe as soon as possible. It’s absolutely amazing. You’ll need to invite people over to help you devour this cake so that you don’t inhale it all by yourself. You really might want to.
So let’s rewind a bit for those of you that don’t know the wonder of this spectacular cake. I’m not sure if there’s a larger history to this cake, I wasn’t able to find one. What I do know is that I have such fond memories of eating Entenmann’s Louisiana crunch cake. Moist yellow cake that has a crunchy, nutty texture with a coconut glaze. It’s pretty much boxed perfection. There’s only one thing I could think of that could possibly make this awesome cake better, if I could make it easily at home so that I could have a fresh cake any time I want.
This is a dangerous power to have, but I went there anyway because what’s not to love about homemade cake? This recipe is pretty spectacular. If you’re a coconut lover, this will be right up your alley. The yellow cake is wonderfully tender and moist. The batter is poured over fragrant coconut then once baked, you turn the cake out and like an upside down cake, the top has a beautiful, slightly crunchy texture from all that lovely coconut.
For my version, I amped up the glaze factor a bit because well, glaze! I also wanted a little more crunch, so I sprinkled just a bit of toasted coconut over the top for the perfect finishing touch. This cake is so easy to make and dare I say, better than its store-bought counterpart? Just putting it out there. You be the judge of that. I personally, don’t think I’ll be buying this cake in a box again.
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Louisiana Crunch Cake Recipe
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Ingredients
For the Cake:- 2 sticks Unsalted Butter, Softened
- 2 1/4 cups Granulated Sugar, Divided
- 1/2 cup Sweetened Coconut Flakes, Divided
- 4 large Eggs, Room temperature
- 1/2 cup Sour Cream
- 1 1/2 teaspoons Pure Vanilla Extract
- 1 1/2 teaspoons Pure Almond Extract
- 3 cups Cake Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1 teaspoon Salt
- 1 cup Buttermilk, At room temperature
- 2 cups Powdered Sugar
- 4-6 tablespoons Heavy Cream
- 1/2 teaspoon Pure Vanilla Extract
Directions
- Preheat oven to 350°F. Grease a tube pan. Sprinkle 1/4 cup granulated sugar into prepared tube pan. Roll the pan around, to distribute the sugar evenly. Sprinkle 1/4 cup coconut evenly onto bottom of pan. Set aside.
- In a large bowl, beat butter on medium speed until creamy. Add remaining sugar to butter and continue beating until light and fluffy. Add eggs, one at a time, beating after each addition. Add sour cream, vanilla and almond extracts, beat again.
- In a large bowl, whisk together cake flour, baking powder, baking soda and salt. With the mixer on medium, slowly add 1 cup of the flour mixture then add 1/2 cup buttermilk. Slowly add another 1 cup of flour mixture then remaining buttermilk. Last, add remaining flour mixture and beat just until incorporated.
- Scrape the batter into the prepared tube pan. Bake in preheated oven for 50-60 minutes, until a tester inserted comes out clean. Cool completely in pan on a wire rack.
- After removing cake from oven, spread remaining 1/4 cup coconut onto a baking sheet. Bake in oven, stirring frequently until lightly browned and coconut smells nutty. Remove from oven and set aside.
- In a medium bowl, stir together powdered sugar, 4 tablespoons heavy cream and vanilla extract until well combined and no lumps remain. Add more heavy cream, if necessary to get a better drizzling consistency.
- Invert cooled cake onto a serving plate and remove from tube pan. Drizzle desired amount of glaze over top of cooled cake. Sprinkle with toasted coconut.
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- Published:
- Modified:
- Author:
- Kate Donahue
- Cooking Method:
- Baking
- Category:
- Desserts
- Tags:
- Cakes, Baking, Baked, Desserts, Party Food, Coconut
- Related Recipes:
- Cake Recipes, Baking Recipes, Baked Recipes, Dessert Recipes, Party Food Recipes, Coconut Recipes
- Recipe Yields:
- 12 servings
- Prep Time:
- Cook Time:
- Total Time:
- Related Post:
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Published:
Author: Kate Donahue
Recipe Yields: 12 servings
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 80 minutes
Nutrition Facts
Amount Per Serving
