Louisiana Crunch Cake Recipe – soft, buttery, and topped with a sweet, golden crunch! A hint of coconut and a drizzle of glaze make every bite absolutely irresistible. Perfect for breakfast, dessert, or with a cup of coffee. Easy to make and absolutely delicious!
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Easy Bundt Cake Recipe
Louisiana Crunch Cake is the perfect balance of buttery richness and sweet crunch in every bite. The soft, tender cake has a subtle vanilla and almond flavor that melts in your mouth, while the golden, sugary crust adds just the right amount of crisp texture. A hint of coconut gives it a lightly toasted sweetness that pairs beautifully with the sweet glaze drizzled over the top. Whether you’re enjoying it with a cup of coffee in the morning or as a sweet ending to a meal, this cake is pure Southern comfort in every bite!
How to Make Louisiana Crunch Cake
This dessert is easy to make from scratch with only a few simple ingredients. Spray a Bundt Pan with nonstick cooking spray. Coat the bottom and sides of the greased pan with granulated sugar, tapping to distribute it evenly. Leave any excess sugar in the pan. Sprinkle coconut flakes over the bottom and set aside.
Beat butter in the bowl of an electric stand mixer fitted with the paddle attachment at medium speed until light and fluffy. Add sugar to the bowl and mix until fluffy. Scrape down the sides of the bowl. Add eggs, one at a time, mixing after each addition just until the yolk disappears. Add sour cream and vanilla extract to the bowl.
Whisk together the dry ingredients – all-purpose flour, baking soda, baking powder, and salt. Reduce the mixer to low speed and gradually add the flour mixture to the bowl, alternating with buttermilk.
Pour the cake batter into the prepared pan and bake in a preheated oven until a skewer inserted into the center of the cake comes out with just a few moist crumbs. Allow the cake to cool in the pan for 10 minutes. Remove the cake from the pan and cool completely on a wire rack.
In a small bowl, whisk together powdered sugar, vanilla extract, almond extract and milk. Drizzle the glaze over the cooled cake. Sprinkle with sliced almonds and shredded coconut.
Helpful Tips & Frequently Asked Questions
- For best results, use room temperature ingredients.
- I use unsalted butter. You can substitute salted butter.
- How to Measure Flour – One cup of flour weighs 4.25 ounces. To properly measure flour, give the flour a stir to loosen it up in the container. Use a spoon and lightly spoon the flour into your measuring cup. Use a flat straight edge (like the straight back of a knife) to level off the top of the flour in the measuring cup. Do NOT compact the flour in the measuring cup.
- Add coconut extract and shredded coconut to the cake batter for more coconut flavor.
- Can I freeze Pound Cake? Yes! Bake the cake and cool completely. Wrap the cake tightly in plastic wrap and place in a freezer bag. Store in the freezer for up to 3 months. Thaw overnight in the fridge. Let the cake sit on the counter for about 30 minutes before serving.
- Store the cake in an airtight container in the fridge.
How to Serve Louisiana Crunch Cake
Louisiana Crunch Cake is already a star on its own, but pairing it with the right sides can take it to the next level.
- A scoop of vanilla bean or butter pecan ice cream complements the cake’s rich, buttery flavor while adding a cool, creamy contrast.
- Fresh berries, like strawberries or raspberries, bring a pop of tartness that balances the cake’s sweetness.
- If you want to keep things simple, a dollop of freshly whipped cream with a sprinkle of toasted coconut ties everything together beautifully.
- For a more indulgent touch, serve it with a warm caramel or chocolate drizzle.
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Louisiana Crunch Cake
Yield: 12 people
Louisiana Crunch Cake Recipe – soft, buttery, and topped with a sweet, golden crunch! A hint of coconut and a drizzle of glaze make every bite absolutely irresistible. Perfect for breakfast, dessert, or with a cup of coffee. Easy to make and absolutely delicious!
Pan Prep:
- ¼ cup sugar
- ¼ shredded sweetened coconut
Glaze:
- 2 cups powdered sugar
- ½ tsp vanilla extract
- 1 tsp almond extract
- 2-4 Tbsp milk
- ¼ cup sliced almonds
- ¼ cup shredded sweetened coconut
Pan Prep
-
Spray a Bundt Pan with nonstick cooking spray. Coat the bottom and sides of the greased pan with granulated sugar, tapping to distribute it evenly. Leave any excess sugar in the pan. Sprinkle coconut flakes over the bottom and set aside.
Cake
-
Beat butter in the bowl of an electric stand mixer fitted with the paddle attachment at medium speed until light and fluffy. Add sugar to the bowl and mix until fluffy. Scrape down the sides of the bowl. Add eggs, one at a time, mixing after each addition just until the yolk disappears. Add sour cream and vanilla extract to the bowl.
-
Whisk together the dry ingredients – all-purpose flour, baking soda, baking powder, and salt. Reduce the mixer to low speed and gradually add the flour mixture to the bowl, alternating with buttermilk. Pour the cake batter into the prepared pan.
-
Bake for 50 to 60 minutes until a skewer inserted into the center of the cake comes out with just a few moist crumbs. Allow the cake to cool in the pan for 10 minutes. Remove the cake from the pan and cool completely on a wire rack.
Glaze
-
In a small bowl, whisk together powdered sugar, vanilla extract, almond extract, and milk. Drizzle the glaze over the cooled cake. Sprinkle with sliced almonds and shredded coconut.
- For best results, use room temperature ingredients.
- I use unsalted butter. You can substitute salted butter.
- How to Measure Flour – One cup of flour weighs 4.25 ounces. To properly measure flour, give the flour a stir to loosen it up in the container. Use a spoon and lightly spoon the flour into your measuring cup. Use a flat straight edge (like the straight back of a knife) to level off the top of the flour in the measuring cup. Do NOT compact the flour in the measuring cup.
- For more coconut flavor, add coconut extract.
- You can also add shredded coconut to the cake batter.
- Can I freeze Pound Cake? Yes! Bake the cake and cool completely. Wrap the cake tightly in plastic wrap and place in a freezer bag. Store in the freezer for up to 3 months. Thaw overnight in the fridge. And then let the cake sit on the counter for about 30 minutes before serving.
- Store the cake in an airtight container in the fridge.
Steph
Remember this recipe.
Pin this recipe to your favorite board now to remember it later!
