Southern Louisiana Crunch Cake Recipe
Grab your Bundt cake pan and get ready to whip up a true Southern classic.
Louisiana crunch cake is a spectacular dessert that brings moist yellow cake with a little bit of tanginess together with a glorious vanilla glaze.
The top of the cake is finished with a crunchy coconut topping that is truly out of this world.
A Delicious Cake
Perhaps you’ve had Entenmann’s Louisiana crunch cake before, but no offense to the brand. This homemade version is even better.
The best part is that it’s also a super simple dessert you can make any time you need to bring a little Southern charm to the table.
Louisiana Crunch Cake: Your New Favorite Dessert
It all begins with a golden yellow cake that gets a distinctive tang from one cup of buttermilk. Naturally, there are a few other ingredients in here that will help you master baking up this slice of Southern perfection.
I love its unassuming nature, too. It’s a pretty cake, though it’s more demure, like a true southern gal. And like all southern ladies, it won’t be long before this cake gets noticed on your dessert table.
Once it does, prepare for the swooning and compliments. I once made this for a church event, and before I knew it, I had nearly the entire congregation milling around me, begging me for this delicious cake.
Between that tender crumb, the beautiful balance of flavors, and that glaze tying those sweet coconut flakes on, it’s going to make everyone happy whenever and wherever you serve it.
Ingredients for Louisiana Crunch Cake
Cake
- Butter (softened)
- Granulated sugar
- Eggs
- Cake flour
- Baking powder
- Salt
- Coconut extract
- Almond extract
- Vanilla extract
- Buttermilk
Glaze
- Powdered sugar (confectioners sugar)
- Milk
- Vanilla extract
Topping
- Toasted sweetened flaked coconut
Full printable recipe with measurements and instructions listed at the bottom of the post in the recipe card.
How to Make Louisiana Crunch Cake Recipe
Spread the coconut out on a cookie sheet covered with parchment paper and bake at 325 degrees for about 2-5 minutes (but watch it or it will burn fast).
Turn the oven up to 350 degrees and grease and flour a bundt pan.
Gather your ingredients.
Add the softened butter to the bowl and cream.
Next, pour the granulated sugar into the bowl and mix for several minutes.
Then, add one egg at a time and mix.
In a large separate bowl, sift the cake flour, baking powder, and salt. Add the flour mixture to the wet ingredients, and mix well.
Pour the almond and vanilla extract and buttermilk into the bowl and mix well.
Pour batter into the prepared pan and run a knife through to get out any air bubbles.
Bake for 55-60 minutes or until a cake tester comes out clean.
Let the cake cool for about 20 minutes or so before flipping over onto a cake plate.
Powdered Sugar Glaze
To make the glaze, mix the powdered sugar, milk, and vanilla extract until the lumps are gone.
Pour glaze over the cake.
Immediately add the coconut on top so it will stick while the glaze is wet.
The crunchy top portion of the cake is really one of the most delicious parts, especially with that moist yellow cake beneath it.
You can make this Louisiana crunch cake recipe for any gathering, weekend desserts, or for the holidays to add that southern flair anywhere!
Tips For Southern Louisiana Crunch Cake
- Using a stand mixer with the paddle attachment will make the recipe a little easier, as it is a large recipe. But a large bowl and hand mixer will also do the job. That is what I used.
- Storing the cake: If you have a sealed container or some kind of cake holder, that will work best for storage. Keep it refrigerated.
- If your cake sticks to the pan, it’s ok (mine did a little). The glaze will cover up any blemishes.
- Grease the Bundt pan with nonstick cooking spray and flour.
More Delicious Desserts
- Brownie mix cookies – These are so good. The kids come running when I make them so they can lick the side of the bowl and eat the cookies when they’re done baking. Add a glass of whole milk on the side, and you’ve got a decadent snack.
- Chocolate pie – this is so good I could just about eat the whole thing! This is better than any pie you’ve eaten before.
- Cake mix cookies – this is another great cookie recipe that uses cake mix. It’s so easy to make, and it’s a hit at parties.
- Pecan pound cake from Miss In The Kitchen
Southern Louisiana Crunch Cake Recipe
Ingredients
Cake
- 1 cup butter softened
- 3 cups granulated sugar
- 6 eggs
- 3 cups of cake flour
- 3/4 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1 teaspoon of coconut extract
- 1 teaspoon of almond extract
- 1 teaspoon of vanilla extract
- 1 cup of buttermilk
Powdered Sugar Glaze
- 2 cups of powdered sugar
- 3-4 tablespoons of milk
- 1 teaspoon of vanilla extract
Coconut Topping
- 1/2 cup to 1 cup of sweetened flaked coconut toasted
Instructions
- Heat the oven to 325 degrees.
- Spread the coconut out on a cookie sheet covered with parchment paper and bake at 325 degrees for about 2-5 minutes (but watch it or it will burn fast).
- CakeTurn the oven up to 350 degrees.
- Add the softened butter to a large mixing bowl and cream.
- Next, pour the granulated sugar into the bowl and mix for several minutes.
- Add one egg at a time and mix.
- Sift the cake flour, baking powder, and salt.
- Add the dry mixture to the wet ingredients, and mix well.
- Pour the extracts and buttermilk into the bowl and mix well.
- Pour the cake batter into the prepared pan and run a knife through to get out any air bubbles.
- Bake for 55-60 minutes or until a cake tester comes out clean.
- Allow the cake to cool for about 20 minutes or so before flipping over onto a cake plate.
- Powdered Sugar Glaze
- Mix the powdered sugar, milk, and vanilla extract.
- Drizzle glaze over the cake.
- Sprinkle coconut flakes over the glaze while it is still wet so it will stick better.
