Today we’re taking a trip to LA with this Louisiana Crunch Cake, baby! This ain’t your ordinary, run-of-the-mill, grab-it-off-the-shelf Entenmann’s cake, y’all. It’s buttery, sweet, and oozing with layers of coconut and vanilla goodness, all wrapped up in a silky-smooth coconut glaze. And for those who wanna make a fruity variation, check out my blueberry crunch cake recipe. It’s summery and equally delicious!
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Lemme just say, this Louisiana crunch cake recipe is what every Southern dessert needs to be. It’s the real deal – easy to whip up, bursting with incredible flavors, and SO yummy. Just one glance at that sweet glaze and the heavenly, crunchy coconut coating, and you’ll be swooning. I know the step list might seem a bit daunting, like it’s fixin’ to be a whole project. But don’t let it scare you off, boo. It’s way simpler than it looks!
The Heart & Soul Of Louisiana Crunch Cake
Cuisine Inspiration: Southern American
Primary Cooking Method: Baking
Dietary Info: Vegetarian
Key Flavor: Sweet, buttery, with a hint of coconut and vanilla
Skill Level: Beginner-Intermediate
Sweet Spots
- Amazing Texture: The cake boasts a tender, moist crumb, all thanks to the magic of buttermilk. And just when you think it can’t get better, you hit the crunchy, toasted coconut topping. Yum and YUM.
- Light Icing: If you’re someone who loves cake but could do without a mountain of icing, this Louisiana Crunch Cake is callin’ your name, darlin’! The glaze here is light, smooth, and has the perfect touch of sweetness.
- Flavor Bomb: Coconut can be a bit of a love-it-or-hate-it ingredient, but this cake plays it just right. The coconut is definitely there but not in your face, and it melds wonderfully with the warm, comforting vanilla.
- A Southern Belle: This Louisiana cake isn’t just a dessert, it’s a slice of Southern heritage. It’s a beloved classic in many Southern kitchens, and we all love it for its unique flavor and texture.
- Show-Stopper Presentation: Let’s not forget the look of this beauty! The golden brown crust, speckled with toasted coconut, and that glossy glaze dripping down the sides – it’s a feast for the eyes.
Ingredients To Make Louisiana Crunch Cake
For The Coating
- Shredded Coconut: This is what gives our cake that crunchy crunch and a hint of tropical flavor.
- Granulated Sugar: Just a bit to sweeten the coconut and help it caramelize to perfection.
For The Cake Batter
- Cake Flour: For a super tender crumb! Cake flour has less protein than all-purpose, giving you that delicate texture we luv in Louisiana crunch cake. No cake flour? You can make a substitute by removing 2 tablespoons from each cup of all-purpose flour and replacing it with 2 tablespoons of cornstarch.
- Baking Powder & Baking Soda: Our lil’ lifters that make sure the cake rises to the occasion.
- Kosher Salt: A pinch to balance the sweetness and bring out all da flavors.
- Unsalted Butter: This is what makes our cake rich and gives it that lovely, buttery taste. Remember to keep it at room temp so it creams nicely with the granulated sugar. You can use salted butter as well, just don’t add any extra salt to the batter.
- Granulated Sugar: Sweetens the deal and pairs with butter to give us a fluffy base.
- Large Eggs: They bind everything together and add moisture. Make sure they’re at room temp as well.
- Coconut Extract & Vanilla Extract: My go-to duo for this Louisiana cake! Coconut extract brings the cake’s signature flavor, while vanilla adds a warm, aromatic touch. Use high-quality extracts whenever you can.
- Buttermilk: This is my secret ingredient to make the cake SUPER moist and tender. Don’t skip it, boo!
For The Glaze
- Confectioners’ Sugar: This gives us that smooth, melt-in-your-mouth icing.
- Coconut Extract: Because this cake can’t get enough coconut!
- Milk: Thins out the glaze to drizzling perfection. Feel free to adjust the amount to get your desired consistency.
How To Make Louisiana Crunch Cake
Step 1: Mix The Coating And Coat The Pan
- Mix the coating ingredients in a small bowl.
- Toss the coating mixture around a sprayed tube pan, coating the bottom, sides, and the tube.
Step 2: Whisk The Dry And Wet Ingredients
- Add cake flour, baking powder, baking soda, and salt to a large bowl. Whisk and set aside.
- Add the extracts and buttermilk to a separate large bowl. Whisk and set aside.
Step 3: Mix The Batter
- Add butter and sugar to the bowl of a stand mixer fitted with a whisk attachment. Cream on high speed until pale and fluffy.
- Reduce speed and add eggs one at a time, mixing in each well before adding the next. Scrape down the bowl in between eggs.
- Add half of the dry ingredients and mix until well combined.
- Pour in the wet ingredients and mix well.
- Add in the second half of the dry ingredients.
- Mix until well combined.
Step 4: Bake The Cake
- Pour the batter evenly into the 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.
Step 5: Mix And Pour The Glaze Over The Cake
- Place confectioners’ sugar and coconut extract in a medium bowl.
- Whisk until smooth.
- Pour the glaze over the cooled cake and let it drip down the sides. Let it set and serve!
Tips For Making The Best Louisiana Crunch Cake Recipe
- DON’T Overmix: Overmixing can make the cake tough and dense, and we want a light, tender texture. So just mix the batter until the ingredients are combined, no mo’!
- Coat That Pan Well: Make sure you’re generous with the nonstick baking spray in your tube pan. The sugar in the coating can become quite sticky when it melts, and we DEFINITELY don’t want our beautiful cake clinging to the pan.
- Careful with the Pour: When you’re adding your batter to the pan, do it gently. We’ve got that lovely coconut and sugar coating at the bottom, and we wanna keep it even. Pour slowly, so you don’t disturb the coating.
- Let the Cake Cool Down: Ensure your Louisiana crunch pound cake has cooled down completely before adding the glaze. 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.
Popular Substitutions & Additions
- Quick Fix with Cake Mix: If you’re short on time but still craving that Louisiana charm, here’s a nifty shortcut – use a coconut or vanilla cake mix as your base. It’s a great time-saver and you can still add that homemade touch with the coconut coating and glaze.
- Twist the Cake Base: Feel like mixin’ this Louisiana crunch cake recipe up a bit? Swap out the classic base with a lemon pound cake or almond pound cake. Both options pair wonderfully with the coconut and vanilla flavors, creating your own custom version of this Southern classic.
- Nutty Toppings: For an extra crunch, sprinkle some chopped almonds, pecans, or walnuts over the glaze. They not only add an addictive texture but also a nutty flavor that really complements the coconut.
- DIY Buttermilk: No buttermilk? No worries! Simply mix a cup of milk with a tablespoon of lemon juice or vinegar, let it sit for a few minutes, and you’ve got yourself an easy homemade version.
What To Serve With This Louisiana Crunch Cake Recipe
- Cozy Drinks: Whether it’s a cup of classic Southern sweet tea, a rich white chocolate hot cocoa, or a steaming mug of coffee, these drinks make the perfect companion to the cake’s sweet, crunchy goodness.
- Brunch Bliss: The number of times I’ve had this cake as a breakfast is… Kinda worrying. It’s just too good! I serve it alongside savory breakfast items like bacon, biscuits and gravy, or even a cheesy breakfast casserole.
- Ice Cream Delight: Ice cream makes everything better! Vanilla ice cream is a classic choice, but don’t be afraid to try mocha fudge swirl, apple pie, or a scoop of cookie butter.
- Southern Comfort: Embrace the full Southern experience by pairing your cake with classic comfort dishes. Serve it after a hearty meal of jambalaya, gumbo, or shrimp and grits.
How To Store Louisiana Crunch Cake
Once you’ve enjoyed that first heavenly slice (or two!) of Louisiana crunch cake, cover the cake with plastic wrap or keep it in an airtight container in a cool, dry place. This way, it stays moist and delicious. And hey, if you’ve got any extra frosting, pop it in the fridge in a sealed container. It’ll be ready for any cake-touch-ups or even for drizzling over your next dessert.
How Long Will Louisiana Crunch Cake 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, it can last a bit longer, up to about a week. Just make sure it’s well kept in an airtight container to keep the fridge flavors out and the cake’s own delicious flavors in.
Can I Freeze Louisiana Crunch Pound Cake?
Louisiana Crunch Cake freezes beautifully. 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. When you’re ready to enjoy it, just thaw it on the counter, and it’ll be as good as when you first baked it.
Frequently Asked Questions
Fo sho! If you don’t have a tube pan, you can use a bundt pan. The structure of the bundt pan is similar and allows the cake to cook evenly, which is crucial for getting that signature Louisiana crunch cake texture.
The best way is the good ol’ toothpick test. Insert a toothpick into the thickest part of the cake – if it comes out clean or with just a few crumbs, your cake is done.
While the cake is delightful as is, feel free to get creative! Fold in some chocolate chips, nuts, or even swirl in some fruit preserves before baking. Just be mindful not to overload the batter.
This Louisiana Crunch Cake comes together smoother than a sweet tea on a hot summer’s porch! With its moist, tender crumb, that delightful coconut crunch, and a glaze that’s just the right kind of sweet, it’s a true Southern belle of desserts. I’m sure you’re gonna enjoy it! And if you’ve got more questions or need further tips about baking up this Louisiana cake, just holla my way!
More Cake Recipes
- Blueberry Crunch Cake
- Yellow Cake With Chocolate Frosting
- Kentucky Butter Cake Recipe
- Pineapple Upside Down Cake Recipe
- Sour Cream Cake
- Jamaican Black Cake
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Louisiana Crunch Cake
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Equipment
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
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
- DON’T Overmix: Overmixing can make the cake tough and dense, and we want a light, tender texture. So just mix the batter until the ingredients are combined, no mo’!
- Coat That Pan Well: Make sure you’re generous with the nonstick baking spray in your tube pan. The sugar in the coating can become quite sticky when it melts, and we DEFINITELY don’t want our beautiful cake clinging to the pan.
- Careful with the Pour: When you’re adding your batter to the pan, do it gently. We’ve got that lovely coconut and sugar coating at the bottom, and we wanna keep it even. Pour slowly, so you don’t disturb the coating.
- Let the Cake Cool Down: Ensure your Louisiana crunch pound cake has cooled down completely before adding the glaze. 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.
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This delicious cake was an epic fail. The crust stuck to the bundt pan and it came apart–the crust stayed in and the body of the cake came out. Darn it. Obviously I needed to heavily grease the pan–I used spray but I think it might have worked better with a heavy coat of butter. I also think using the sugar made is very sticky to get out. Oh well. Nice flavor.
Did you make it in a tube pan, with the smooth bottom and sides? This recipe is best suited for a tube pan so it doesn’t get stuck.
Does this use sweetened shredded coconut or unsweetened?
I used sweetened, but you can use unsweetened if you prefer!
Perfect cake to go with tea or coffee. Thanks!
This looks incredible, I can’t wait to make it. I was sold on the coconut glaze!
Oh wow this was so good! The coconut flavour and the texture – I never thought I could make something this good at home. Thank you!
Wow – that coconut sugar coating really puts the shine on this cake. It was so good I have 2 big slices as soon as it was ready!
The combination of the moist, flavorful cake and the sweet, crunchy topping was absolutely divine. It was easy to make and disappeared in no time!