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.
Video
Equipment
Ingredients
Cake
- 3 Cups Cake Flour
- 1 teaspoon Salt
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- 2 Cups Granulated Sugar
- 1-½ Cups Unsalted Butter Unsalted, room temperature
- 4 Each 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.3 Cups Cake Flour, 1 teaspoon Salt, 1 teaspoon Baking Powder, ½ teaspoon Baking Soda
- 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.2 Cups Granulated Sugar, 1-½ Cups Unsalted Butter
- Add the eggs, one at a time, beating well inbetween.4 Each Large Eggs
- Add the coconut and vanilla extracts and beat again.1 teaspoon Coconut Extract, 1 teaspoon Vanilla Extract
- 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.1 Cup Buttermilk
- Grease the bundt pan all over with butter, use a silicone brush to get in all the grooves.
- Sprinkle 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.¼ Cup Sweetened Coconut Flakes
- 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.2 Cups Powdered Sugar, 1 teaspoon Vanilla Extract, 1 teaspoon Almond Extract, 3 Tablespoons Evaporated Milk
- 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.
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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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