Description
Louisiana Crunch Cake is a moist and tender bundt cake layered with a delightful crunch from toasted coconut and a sweet sugar coating. Infused with vanilla and almond extracts and finished with a luscious vanilla-almond glaze topped with toasted coconut and chopped almonds, this cake offers a perfect balance of textures and flavors.
Ingredients
Cake
- 2 1/4 cups granulated sugar (divided)
- 1/4 cup sweetened flaked coconut (toasted)
- 3 cups cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups unsalted butter (softened)
- 4 large eggs
- 1/4 cup sour cream
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
- 1 cup buttermilk
Glaze
- 2 cups confectioners’ sugar
- 2 tablespoons unsalted butter (melted)
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 3 to 4 tablespoons heavy cream
Garnish
- 2 to 3 tablespoons chopped almonds (or other nut)
- 2 to 3 tablespoons toasted coconut
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (160°C). Grease a 12-cup tube pan with cooking spray mixed with flour for easy cake release.
- Coat pan with sugar and coconut: Sprinkle 1/4 cup (50g) of granulated sugar evenly into the prepared pan. Tilt the pan so the sugar coats the bottom and sides. Top with 1/4 cup of toasted sweetened flaked coconut, spreading it evenly.
- Mix dry ingredients: In a bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar: Using an electric mixer on medium speed, beat the softened butter with the remaining 2 cups (400g) granulated sugar until light and fluffy, about 3-5 minutes.
- Add eggs and flavorings: Add eggs one at a time, beating well after each addition. Mix in sour cream, vanilla extract, and almond extract until combined.
- Add dry ingredients and buttermilk: Reduce mixer speed to low. Add the flour mixture in three parts, alternating with two parts of buttermilk, beginning and ending with flour. Mix just until combined to avoid overmixing.
- Transfer batter to pan: Pour the batter into the sugar and coconut coated pan, spreading it evenly. Gently tap the pan on the counter a couple of times to release any air bubbles.
- Bake the cake: Bake the cake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Let the cake cool in the pan on a wire rack for 15 minutes, then invert it onto the rack to cool completely.
- Prepare the glaze: In a bowl, whisk together confectioners’ sugar, melted butter, vanilla extract, almond extract, and 3 tablespoons of heavy cream. Add additional cream a tablespoon at a time until the glaze reaches desired consistency.
- Glaze the cake: Spoon or pour the glaze over the cooled cake, allowing it to gently drip down the sides.
- Garnish and serve: Sprinkle the top of the glazed cake with chopped almonds and toasted coconut for added crunch and decoration.
Notes
- Ensure the coconut is toasted lightly for a nutty crunch without burning.
- Use cake flour for a softer, tender crumb rather than all-purpose flour.
- Alternating wet and dry ingredients helps maintain batter consistency and tenderness.
- Allow the cake to cool completely before glazing to prevent glaze from melting off.
- The glaze consistency can be adjusted by adding more or less heavy cream to your liking.
- For a nut-free version, omit almonds and consider extra toasted coconut as garnish.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
