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If you have a sweet tooth and a love for classic Southern desserts, you are going to adore this Louisiana Crunch Cake Recipe. This cake is the perfect harmony of moist, tender crumb and a delightfully crisp, sugary crust dotted with toasted coconut and almonds. Every bite offers a beautiful contrast of textures and flavors that feel like a warm hug from Southern hospitality. Once you’ve tried this recipe, it’s sure to become a cherished favorite for sharing at gatherings or simply indulging in a cozy moment at home.
Ingredients You’ll Need
These ingredients might seem simple, but each one plays a starring role in creating the rich texture, irresistible sweetness, and that signature crunch that defines the Louisiana Crunch Cake Recipe. From the tangy buttermilk to the sweet shredded coconut and crisp almonds, every element contributes to a symphony of flavor and texture.
- ¼ cup sugar: Used to coat the Bundt pan for that signature crunchy crust that sets this cake apart.
- ¼ cup shredded sweetened coconut: Adds a sweet tropical flavor and a crispy texture on the crust and as a topping.
- 1 cup butter (softened): The base of the cake’s luscious richness and moisture.
- 2 cups sugar: Sweetens the cake batter for that perfect balance.
- 4 large eggs (room temperature): Provides structure and lift while keeping the cake tender.
- ¼ cup sour cream: Adds moisture and a slight tang that all balances with the sweetness.
- 1 Tbsp vanilla extract: Amplifies the warm, inviting aroma and flavor of the cake.
- 1 cup buttermilk: Brightens the cake with acidity and moisture for a tender crumb.
- 3 cups all-purpose flour: The sturdy base that holds the cake together.
- 1 tsp salt: Enhances all the flavors and balances sweetness.
- 1 tsp baking powder: Helps the cake rise with a light texture.
- ½ tsp baking soda: Adds softness and helps achieve a beautiful crumb.
- 2 cups powdered sugar: The foundation for the smooth, sweet glaze topping.
- ½ tsp vanilla extract: Infuses the glaze with classic flavor.
- 1 tsp almond extract: Gives the glaze a subtle nutty aroma to complement the almonds on top.
- 2-4 Tbsp milk: Adjusts glaze texture to perfect drizzling consistency.
- ¼ cup sliced almonds: Adds crunch and elegance as a topping.
- ¼ cup shredded sweetened coconut: Sprinkled on top for extra texture and sweetness.
How to Make Louisiana Crunch Cake Recipe
Step 1: Prepare Your Pan
Start by preheating your oven to 350ºF. Then, spray a Bundt pan generously with nonstick cooking spray to ensure your cake won’t stick. Coat the bottom and sides with granulated sugar, tapping to distribute it evenly, and leave any excess sugar in the pan. Next, sprinkle the shredded coconut evenly over the bottom — this forms that signature crunch that gives the cake its name.
Step 2: Make the Cake Batter
Using an electric mixer fitted with the paddle attachment, beat softened butter on medium speed until light and fluffy. Add the sugar gradually and continue to mix until the mixture is airy and pale. Scrape down the bowl so everything is evenly combined. Add eggs one at a time, mixing after each addition just until the yolk disappears; this ensures a smooth batter. Stir in sour cream and vanilla extract for moisture and depth.
Step 3: Combine Dry Ingredients and Add to Batter
In a separate bowl, whisk together the flour, salt, baking powder, and baking soda. Reduce the mixer speed to low and add the dry ingredients in three parts, alternating with buttermilk in two parts. Begin and end with the flour mixture to keep the batter smooth and evenly mixed without overworking it.
Step 4: Bake to Perfection
Pour the batter into your prepared Bundt pan, spreading it evenly. Bake for 50 to 60 minutes, or until a skewer inserted into the center comes out with just a few moist crumbs attached — this ensures your cake stays tender but fully cooked. Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Step 5: Whip Up the Glaze and Finish
In a small bowl, whisk together powdered sugar, vanilla extract, almond extract, and enough milk (start with 2 Tbsp) to make a smooth glaze that’s perfect for drizzling. Pour the glaze over the fully cooled cake, letting it cascade down the sides. Finally, sprinkle sliced almonds and shredded coconut over the top to add crunch, flavor, and that irresistible finishing touch.
How to Serve Louisiana Crunch Cake Recipe
Garnishes
The beauty of the Louisiana Crunch Cake lies in its crunchy coconut and almond topping, but you can elevate it with a few simple garnishes. Fresh berries or a dusting of cinnamon can add vibrant color and a touch of brightness that balances the sweet richness. A dollop of whipped cream or a scoop of vanilla ice cream is also a delightful complement, especially if serving as a dessert.
Side Dishes
This cake pairs wonderfully with hot coffee or a glass of cold milk to balance the sweetness. For a brunch or afternoon tea setting, consider serving alongside fresh fruit salad or a light, citrusy sorbet to cleanse the palate. Its sweet and nutty crunch also works beautifully with savory breakfast dishes like bacon or eggs if you’re feeling adventurous.
Creative Ways to Present
Try slicing the cake into cubes and layering them into a trifle with whipped cream and berries for a stunning presentation that’s sure to wow guests. You can also frost the cake with a light cream cheese frosting instead of glaze to switch up the flavor and texture or drizzle with extra toasted coconut flakes and nuts for a rustic, homemade look.
Make Ahead and Storage
Storing Leftovers
Once your Louisiana Crunch Cake has been glazed and garnished, store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. This helps maintain the cake’s moist texture while preserving the crunchy topping.
Freezing
If you want to keep this delicious cake longer, you can freeze it. Wrap the cooled cake tightly in plastic wrap and then aluminum foil before placing it in the freezer. It will keep beautifully for up to 3 months. Thaw overnight in the refrigerator before serving or reheating gently.
Reheating
To bring back that just-baked feel, warm individual slices in the microwave for about 15-20 seconds or pop them into a warm oven at 325ºF for 10 minutes. This will refresh the cake’s softness while keeping the glaze intact and crunchy toppings just as delightful.
FAQs
What makes this a Louisiana Crunch Cake Recipe?
This cake is distinguished by the unique technique of coating the Bundt pan with sugar and shredded coconut before baking, which creates a crunchy, sweet crust that contrasts beautifully with the soft, moist interior. The glaze topped with almonds and coconut completes the signature crunch and flavor.
Can I use a different type of pan instead of a Bundt pan?
While a Bundt pan is traditional and key to achieving the classic crunchy crust, you can use a tube pan or even a standard round cake pan if needed. Just be sure to still coat the pan with sugar and coconut to get that delightful crunch on the crust.
Is there a substitute for buttermilk in this recipe?
If you don’t have buttermilk on hand, you can make a simple substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes. This will mimic the acidity needed for the tender crumb and proper rise.
Can I make the glaze dairy-free?
Absolutely! Just swap the milk in the glaze with any plant-based milk such as almond, coconut, or oat milk. The glaze will still have the perfect consistency and sweetness to complement the cake.
How can I make this cake nut-free?
To make a nut-free version, simply omit the sliced almonds and avoid almond extract in the glaze. You can replace the almond extract with a little more vanilla extract or a splash of coconut extract for a different but equally delicious flavor.
Final Thoughts
There’s something undeniably special about the Louisiana Crunch Cake Recipe — it’s more than just a dessert, it’s a celebration of textures and flavors that sing together in harmony. Whether you’re baking for family, friends, or yourself, this cake brings a little piece of Southern comfort and warmth to every occasion. I can’t wait for you to make it, share it, and fall in love just like I did!
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Print
Louisiana Crunch Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Baking
- Method: Baking
- Cuisine: Southern American
Description
Louisiana Crunch Cake is a moist, tender cake layered with a crunchy coconut and sugar crust at the bottom after baking. This classic Southern dessert features a rich vanilla and almond-flavored glaze topped with sliced almonds and shredded sweetened coconut, offering a delightful contrast of textures and flavors perfect for any occasion.
Ingredients
Cake
- ¼ cup sugar
- ¼ cup shredded sweetened coconut
- 1 cup butter, softened
- 2 cups sugar
- 4 large eggs, room temperature
- ¼ cup sour cream
- 1 Tbsp vanilla extract
- 1 cup buttermilk
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- ½ tsp baking soda
Glaze
- 2 cups powdered sugar
- ½ tsp vanilla extract
- 1 tsp almond extract
- 2–4 Tbsp milk
- ¼ cup sliced almonds
- ¼ cup shredded sweetened coconut
Instructions
- Preheat Oven: Preheat your oven to 350ºF (175ºC) to ensure it’s ready when your batter is prepared.
- Prepare Bundt Pan: Spray a Bundt pan with nonstick cooking spray. Evenly coat the bottom and sides with granulated sugar by tapping to distribute it, leaving any excess sugar in the pan. Sprinkle ¼ cup shredded sweetened coconut over the bottom, then set the pan aside.
- Mix Butter and Sugar: In an electric stand mixer fitted with the paddle attachment, beat 1 cup softened butter at medium speed until light and fluffy. Add 2 cups sugar and continue mixing until the mixture is fluffy. Scrape down the sides of the bowl as needed for even mixing.
- Add Eggs and Flavors: Add 4 large eggs one at a time, mixing after each addition just until the yolk disappears. Then add ¼ cup sour cream and 1 tablespoon vanilla extract. Mix until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking powder, and ½ teaspoon baking soda.
- Add Dry Ingredients and Buttermilk: Reduce the mixer speed to low and gradually add the flour mixture to the wet ingredients, alternating with 1 cup buttermilk. Begin and end with the flour mixture, mixing just until combined to avoid overmixing.
- Pour Batter and Bake: Pour the cake batter into the prepared Bundt pan, smoothing the top gently. Bake in the preheated oven for 50 to 60 minutes, or until a skewer inserted into the center comes out with just a few moist crumbs.
- Cool Cake: Allow the cake to cool in the pan for 10 minutes. Then invert onto a wire rack and cool completely before glazing.
- Prepare Glaze: In a small bowl, whisk together 2 cups powdered sugar, ½ teaspoon vanilla extract, 1 teaspoon almond extract, and 2 to 4 tablespoons milk until smooth. Adjust milk to desired glaze consistency.
- Glaze and Garnish: Drizzle the glaze evenly over the cooled cake. Sprinkle ¼ cup sliced almonds and ¼ cup shredded sweetened coconut over the top to finish.
Notes
- Ensure butter and eggs are at room temperature for best mixing results and a smoother batter.
- Do not overmix the batter once the flour is added to keep the cake tender.
- The coconut and sugar at the bottom of the pan will form the signature crunchy crust on top once the cake is inverted.
- The glaze consistency can be adjusted with milk; thinner glaze will drip more, thicker glaze will rest on top.
- If you do not have a Bundt pan, a tube pan or a regular round cake pan can be used, though texture of the crust may differ slightly.
