Louisiana Crunch Cake
Louisiana Crunch Cake is a southern classic! The yellow cake layer is extremely tender with sugar and flaked coconut that creates that 'crunch'. Sweet and slightly tangy icing on top ties the whole thing together. Perfect for summer picnics to serve along with fruit or with a good cup of coffee!
Servings: 12 -14
Ingredients
For the Louisiana crunch cake:
- 1/4 cup granulated sugar
- 1/4 cup sweetened shredded coconut flakes packed
- 3 cups cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup 2 sticks salted butter
- 2 cups granulated sugar
- 4 large eggs room temperature
- 1/4 cup greek yogurt 1%, 0% it's up to you
- 1 tablespoon vanilla extract
- 1 teaspoon lemon juice
- 1 cup buttermilk
For the sweet and tangy glaze:
- 2 cups powdered sugar confectioners
- 4 tablespoons unsalted butter melted
- 3 tablespoons evaporated milk
- 1/2 teaspoon vanilla extract
- 2 teaspoon lemon juice
Instructions
To make the Louisiana Crunch Cake:
- Place a rack in the center of the oven and preheat the oven to 350 degrees F. Spray a nonstick angel food cake or bundt cake pan with nonstick cooking spray. Drop the 1/4 cup of sugar in the pan and move the pan around to distribute the sugar evenly all over the bottom and up the sides. Leave excess sugar inside. Spread the sweetened coconut flakes evenly on the bottom. Set aside.
- In a medium bowl, whisk the cake flour, baking powder, and baking soda until just combined. Set aside.
- In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter for 5 minutes. It should be come lighter in color and creamy. Add the sugar and continue to mix for another 2 minutes. Add the eggs one at a time waiting until each egg is completely mixed before adding the next. Add the greek yogurt next, along with the vanilla extract and the lemon juice. Add the flour mixture in 3 batches, alternating with the buttermilk, make sure to start and end with the flour mixture. Do not overmix. I stopped the mixer when the last flour mixture was added and stirred manually until just mixed.
- Pour the cake batter into the prepared pan. Make sure to spread the batter evenly all over. Bake for 40 minutes to 1 hour. Insert a wooden skewer to test cake. A few crumbs to no crumbs is what you're looking for. Depending on whether you used the angel food cake pan or the bundt cake pan, your bake time will vary. I used an angel food cake pan and it took exactly 47 minutes. If using the bundt cake pan, it will take longer.
- Remove the cake from the oven and let cool for 20 minutes at room temperature. Run a butter knife along the edges of the cake to make sure it isn't sticking to the pan. The cake should naturally start pulling away within a few minutes of being out of the oven. Let the cake sit for an additional 10 minutes. Prepare the icing in the meantime.
To make the sweet and tangy icing:
- Combine the powdered sugar, melted butter, evaporated milk, vanilla extract, and lemon juice. The icing will seem a little thick, do not thin it out naturally. Pouring it on a hot cake causes it to thin out. Pour the icing on the top of the cake, gently use a spatula or a butter knife to help push the icing over the edges for that waterfall effect. Let icing harden before serving, 20 minutes.
