Louisiana Crunch Cake

Back in the day, folks would lose their minds over some Entenmann’s cake. I had to make a Louisiana crunch cake recipe that made you straight up forget about that one. It’s got all the things y’all. It’s moist, it’s buttery. And that crust is next level. I get that classic crunch from baked coconut and then I finish it off with a smooth glaze. It’s a hit boos.

How To Make Louisiana Crunch Cake

Step 1: Mix The Coating And Coat The Pan

1. Mix the coating ingredients in a small bowl.
2. Toss the coating mixture around a sprayed tube pan, coating the bottom, sides, and the tube.

Step 2: Whisk The Dry And Wet Ingredients

1. Add cake flour, baking powder, baking soda, and salt to a large bowl. Whisk and set aside.
2. Add the extracts and buttermilk to a separate large bowl. Whisk and set aside.

Step 3: Mix The Batter

1. Add butter and sugar to the bowl of a stand mixer fitted with a whisk attachment. Cream on high speed until pale and fluffy.
2. Reduce speed and add eggs one at a time, mixing in each well before adding the next. Scrape down the bowl in between eggs.
3. Add half of the dry ingredients and mix until well combined.
4. Pour in the wet ingredients and mix well.
5. Add in the second half of the dry ingredients.
6. Mix until well combined.

Step 4: Bake The Cake

1. Pour the batter evenly into the prepared pan.
2. Bake until deep golden brown, the cake starts to pull from the sides of the pan, and an inserted toothpick comes out clean.

Step 5: Mix And Pour The Glaze Over The Cake

1. Place confectioners’ sugar and coconut extract in a medium bowl.
2. Whisk until smooth.

3. Pour the glaze over the cooled cake and let it drip down the sides. Let it set and serve!

Louisiana Crunch Cake Recipe

You'll have a hard time not diving face first into this Louisiana Crunch Cake! With a coconut sugar crust and moist crumb this cake is bomb, y'all!

5 from 11 votes

Print Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr 10 minutes mins

Cooling Time 35 minutes mins

Total Time 1 hour hr 55 minutes mins

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Author: Jocelyn Delk Adams

Course: Dessert

Servings: 12 servings

Equipment

• Stand mixer
• mixing bowl
• tube pan

Ingredients

For the Coating:

• ▢ ½ cup shredded coconut sweetened (or you can use unsweetened)
• ▢ 2 tablespoons granulated sugar

For the Cake:

• ▢ 2 ½ cups cake flour sifted
• ▢ 1 teaspoon baking powder
• ▢ ½ teaspoon baking soda
• ▢ 1 teaspoon kosher salt
• ▢ 2 ½ sticks unsalted butter room temperature
• ▢ 2 cups granulated sugar
• ▢ 4 large eggs room temperature
• ▢ 2 teaspoons coconut extract
• ▢ 1 teaspoon vanilla extract
• ▢ 1 cup buttermilk room temperature

For the Glaze:

• ▢ 1 ½ cup confectioners’ sugar sifted
• ▢ ½ teaspoon coconut extract
• ▢ 2 ½ – 3 tablespoons milk

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Instructions

For the Coating:

• Preheat oven to 325F. Place rack in middle position. Prepare 12-cup tube pan with nonstick baking spray.
• Mix coating ingredients together in a small bowl. Toss around sprayed tube pan, coating bottom, sides, and the tube so it coats evenly.

For the Cake:

• In large bowl, mix cake flour, baking powder, baking soda, and salt together. Set aside.
• In bowl of a stand mixer fitted with a whisk attachment, cream butter and sugar together on high speed until pale and fluffy, about 6-7 minutes.
• Reduce speed and add eggs one at a time, mixing in each well before adding the next. Scrape down the bowl in between eggs.
• Combine extracts and buttermilk. Set aside. Add half of the dry ingredients to mixer and mix until well combined. Add in all the buttermilk and mix well. Add in the second half of the dry ingredients and mix until well combined.
• Pour evenly into prepared pan. Bake until deep golden brown, the cake starts to pull from the sides of the pan, and an inserted toothpick comes out clean, about 1 hour 10 minutes.
• Remove pan from oven and cool cake in pan for 15 minutes. Carefully invert cake onto serving platter and continue cooling.

For the Glaze:

• For glaze, place confectioners’ sugar in medium bowl. Whisk in coconut extract and milk until smooth. Pour over surface of cooled cake and let drip down the sides. Let set for about 5 minutes and serve.

Notes

• 
  

  Storage

  Cover the cake with plastic wrap or keep it in an airtight container in a cool, dry place. 

  How Long Will It Last?

  At room temperature, it’ll stay fresh and delicious for about 3 to 4 days. If you decide to store it in the fridge, up to about a week. 

  Can I Freeze?

  Yep, just wrap the whole cake or the slices tight in plastic wrap, then a layer of aluminum foil, and into the freezer it goes. It’ll stay tasty for up to 3 months. 

Nutrition

Calories: 515kcal | Carbohydrates: 72g | Protein: 6g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 331mg | Potassium: 99mg | Fiber: 1g | Sugar: 53g | Vitamin A: 706IU | Vitamin C: 0.03mg | Calcium: 66mg | Iron: 1mg

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Recipe Tips

1. DON’T Overmix: Overmixing can make the cake tough and dense. Just mix the batter until the ingredients are just combined.
2. Coat That Pan Well: I like to use my homemade cake release to make sure the baked coconut doesn’t stick on the pan.
3. Careful with the Pour: Pour the batter slowly, so you don’t disturb the coating.
4. Let the Cake Cool Down: If the cake is still warm, the glaze might just melt right into it, and we want it to set on top, all nice and pretty.

Recipe Help

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