Louisiana Crunch Cake

5 from 1 vote

If you’ve never tried Louisiana Crunch Cake, it just might become your new favorite dessert. Yellow butter cake is baked with a crunchy sugar coating and topped with a creamy vanilla glaze and toasted coconut.

Course Desserts

Cuisine American

Prep Time 10

Cook Time 1

Servings people

Calories 445kcal

Author Lisa B.

Ingredients

For the cake:

1/2 cup sweetened flaked coconut
3 cups cake flour
2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups butter softened
2 cups granulated sugar
4 large eggs
1/4 cup sour cream
1 1/2 teaspoons vanilla extract
1 cup buttermilk
1/4 cup raw sugar

For the glaze:

1 1/2 cups powdered sugar
4 tablespoons melted butter
3-4 tablespoons milk
1 teaspoon vanilla extract

Instructions

For the coconut:

Preheat the oven to 350°F.
Spread the coconut in an even layer on a baking sheet.
Bake for 8-10 minutes, stirring every two minutes, until coconut is a golden brown color. Remove the coconut from the oven and set aside to cool.

For the cake:

Preheat the oven to 325°F.
In a medium bowl, sift together flour, baking powder, and salt.
In a large bowl, beat butter and sugar with an electric mixer until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Add the sour cream and vanilla. Beat again to combine.
With the mixer on low, alternately add 1/3 of the flour mixture and 1/3 cup of the buttermilk. Beat just until combined Repeat this two more times, ending with the last 1/3 cup of buttermilk.
Grease a 10-inch angel food or Bundt cake pan.
Sprinkle the raw sugar into the greased cake pan, then gently tilt the pan back and forth and side to side to get the sugar to stick to the bottom and the sides of the pan.
Carefully arrange ½ cup of the toasted coconut over the sugar in an even layer around the bottom of the pan.
Pour the cake batter over the sugar coconut mixture. Do this carefully so that you don't disturb the sugar coconut mixture. Gently tap the cake pan on the counter to remove any air bubbles.
Bake the cake for 60-65 minutes or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and allow the cake to cool in the pan for several hours.
Gently invert the cake onto a plate.

For the glaze:

Combine the powdered sugar, melted butter, milk and vanilla extract in a medium mixing bowl.
Whisk until the glaze is creamy and smooth.
Microwave the glaze for 30 seconds to one minute. It will seem thin, this is fine. It will harden once it cools.
Drizzle the glaze over the top of the cake, allowing it to drip down the sides.
While the glaze is still wet, sprinkle the top of the cake with the remainder of the toasted coconut.
Allow the glaze to harden for 30 minutes before serving.

Notes

Storage. Louisiana Crunch Cake should be stored in an airtight container, such as a cake saver. It can be stored at room temperature for 2-3 days. Any longer than that and it should be placed in the refrigerator to prevent mold.

Freezing. Wrap an unglazed cake in plastic wrap, then aluminum foil. Use within three months. Thaw before glazing. To freeze a glaze cake, place the cake on a level surface in the freezer. Once the cake has frozen, wrap the cake in plastic wrap and aluminum foil. Then return the cake to the freezer and use within three months. When thawing, remove the layers of foil and plastic wrap while the cake is still frozen. Then allow the cake to thaw completely before serving.

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