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
Scale
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.
