Louisiana Crunch Cake

5 from 2 votes

Louisiana Crunch Cake is a southern classic! The buttery yellow cake is baked over sugar and flaked coconut that creates that signature ‘crunch’. Sweet and slightly tangy icing on top ties the whole thing together.

Prep Time20

Cook Time50

Total Time1

Servings:

Calories: 531kcal

Author: Little Spice Jar

Equipment

Ingredients

Pan Prep:

¼ cup sugar
¼ cup shredded coconut flakes preferably unsweetened

Cake:

3 cups cake flour see notes
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon kosher salt
1 cup (2 sticks) salted butter softened to room temp
2 cups sugar
4 large eggs room temp
¼ cup sour cream or greek yogurt, room temp
1 tablespoon vanilla extract
1 teaspoon lemon juice
1 cup buttermilk room temp

Glaze and Topping

2 cups powdered sugar sifted
4 tablespoons butter melted
3 tablespoons evaporated milk or half and half
½ teaspoon vanilla extract
2 teaspoons lemon juice
1 cup toasted coconut for topping optional

Instructions

PREP: Position a rack in the center of the oven and preheat the oven to 350ºF.
PAN PREP: Spray or butter a nonstick angel food cake or bundt cake pan. Sprinkle the sugar in the pan and shift the pan around to distribute the sugar only. Sprinkle the coconut flakes to cover the bottom of the pan and set aside.
¼ cup sugar, ¼ cup shredded coconut flakes
DRY INGREDIENTS: Whisk the cake flour, baking powder, baking soda, and kosher salt in a bowl and set aside.
3 cups cake flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon kosher salt
CREAM: In the bowl of an electric mixer with a paddle attachment, cream the butter for 5 minutes. Once light and fluffy in color, add the sugar and continue to mix for another 2 minutes.
1 cup (2 sticks) salted butter, 2 cups sugar
WET INGREDIENTS: Stop and scrape the mixer down. Add the eggs one at a time waiting until each is incorporated before adding the next. Add the sour cream next and once mixed, add lemon juice and vanilla extract.
4 large eggs, ¼ cup sour cream, 1 teaspoon lemon juice, 1 tablespoon vanilla extract
ALTERNATE: Add the flour in three batches, alternating with the buttermilk. Start with the flour then the buttermilk, and end with the flour. Do not mover mix. Stop before all the flour is combined and finish mixing with a rubber spatula.
1 cup buttermilk
POUR: the batter into the prepared cake pan. Spread out the top in an even layer and bake for 40-60 minutes. Angel food cake pans take about 40-50 minutes whereas a bundt cake pan will take between 50-60 minutes.
COOL: Remove the cake from the oven and let cool for 20 minutes. Run a butter knife along the edges to help loosen the cake. Turn it out on a wire rack and let cool for another 10 minutes while you prepare the icing.
ICING: Combine the powdered sugar, melted butter, evaporated milk, vanilla, and lemon juice in a bowl. The icing will seem thick but once poured on a warm cake it will loosen a bit more. You can think it a bit further if you prefer a very thin glaze on your cake.
2 cups powdered sugar, 4 tablespoons butter, 3 tablespoons evaporated milk, ½ teaspoon vanilla extract, 2 teaspoons lemon juice
GLAZE: Pour over the warm cake and spread using an offset spatula or butter knife. Immediately sprinkle with toasted coconut flakes (if using) and allow to cool for another 10 minutes before slicing and serving.
1 cup toasted coconut for topping

Notes

Cake Flour: if you don’t keep cake flour on hand you can make a homemade version with 2 ⅔ cup all purpose flour and ⅓ cup cornstarch. Just be sure to sift the ingredients so they are well combined.
Buttermilk: feel free to make a homemade version. Pour 1 tablespoon of white vinegar into a 1-cup measuring cup and then add enough milk to make a full cup. Let stand 5-7 minutes before using.
Butter: you can swap the salted butter with unsalted butter in this recipe without having to change anything.
Coconut: the extra coconut on top is optional. I use 1 cup of unsweetened shredded coconut. Place it on a quarter sheet pan and place in a 350ºF preheated oven for 5-7 minutes, giving it a good toss around the halfway mark to keep it from browning too much on one side. I don’t suggest sweetened coconut as it will burn pretty quickly!

Nutrition