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Closeup of a slice of Louisiana Crunch Cake topped with white glaze on a plate with the rest of the cake in the background
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5 from 11 votes

Louisiana Crunch Cake

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!
Prep Time10 minutes
Cook Time1 hour 10 minutes
Cooling Time35 minutes
Total Time1 hour 55 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 515kcal
Author: Jocelyn Delk Adams

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.

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