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–+ servings
a louisiana crunch cake on a cake stand looking down from overhead, with icing and coconut
5 from 2 votes

Louisiana Crunch Cake

This classic southern dessert is perfectly soft and sweet with flavors of vanilla and coconut, with a crunchy topping of caramelized sugar and coconut topped with light frosting and sprinkles of coconut.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Servings: 16
Cuisine: Dessert
Author: Melanie Cagle

Video

Ingredients

Cake

  • 3 Cups Cake Flour
  • 1 Teaspoon Salt
  • 1 Teaspoon Baking Powder
  • ½ Teaspoon Baking Soda
  • 2 Cups Granulated Sugar + ¼ Cup for topping
  • 1-½ Cups Butter + extra for greasing the bundt pan Unsalted, room temperature
  • 4 Large Eggs room temperature
  • 1 Teaspoon Coconut Extract
  • 1 Teaspoon Vanilla Extract
  • 1 Cup Buttermilk room temperature
  • ¼ Cup Sweetened Coconut Flakes

Glaze

  • 2 Cups Powdered Sugar
  • 1 Teaspoon Vanilla Extract
  • 1 Teaspoon Almond Extract
  • 3 Tablespoons Evaporated Milk

Instructions

  • Preheat the oven to 350°F.
  • Sift the cake flour, salt, baking powder and baking soda into a medium bowl and set aside.
  • Using a stand mixer (or a large mixing bowl with a hand mixer) beat the sugar and butter until light and fluffy - about 3 minutes.
  • Add the eggs, one at a time, beating well inbetween.
  • Add the coconut and vanilla extracts and beat again.
  • With the mixer on low speed, add the flour mixture ½ cup at a time, inbetween adding some of the buttermilk, ending with the flour mixture and scrape down the sides.
  • Grease the bundt pan all over with butter, use a silicone brush to get in all the grooves.
  • Sprinkle the sugar at the bottom of the pan, then dust the rest of the pan with flour. Add the coconut sprinkles at the bottom with the sugar.
  • Pour the cake batter over the top of the topping and fill the bundt pan evenly.
  • Bake for 50 minutes (more or less depending on your oven).
  • Remove from the oven once cooked and allow to sit for 10 minutes in the pan before turning out onto a cooling rack to cool completely.
  • Mix the glaze ingredients and pour over the top of the cake.
  • Sprinkle with coconut flakes.

Notes

Don't leave the cake in the bundt pan any longer than the 10 minutes after you take it out of the oven, otherwise it has a tendancy to stick and be difficult to get out without ruining the top of the cake.
Depending on how thick you like your glaze, you can add more or less powdered sugar. If you like a thicker glaze add a few more tablespoons of powdered sugar. If you like it thinner, then use less.

Nutrition

Serving: 1g | Calories: 399kcal | Carbohydrates: 39g | Protein: 5g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 439mg | Fiber: 1g | Sugar: 18g
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