Southern Louisiana Crunch Cake Recipe
Louisiana Crunch Cake is a popular southern dessert that is known for its moist texture and sweet, rich flavor.
Servings: 16
Calories: 455kcal
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.
Notes
Store the cake in an airtight container and keep it refrigerated.
Nutrition
Serving: 1 | Calories: 455kcal | Carbohydrates: 75g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Cholesterol: 101mg | Sodium: 254mg | Fiber: 1g | Sugar: 54g