Name: Louisiana Crunch Cake Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Southern American
Ingredients: ⅛ cup granulated sugar; ¼ cup sweetened coconut flakes; 2 sticks (1 cup) unsalted butter, softened to room temperature; 2 cups granulated sugar; 4 large eggs, room temperature; ¾ cup sour cream, room temperature; 2 tsp pure vanilla extract; ½ tsp almond extract; 3 cups cake flour, spooned and leveled; 1 tsp baking powder; ¼ tsp baking soda; 1 tsp salt; ¾ cup buttermilk, room temperature; 3 tbsp unsalted butter, melted; 5-6 tbsp heavy cream, plus more as needed; 1½ cups powdered sugar, sifted; ½ tsp almond extract; Pinch of salt

Ingredients

⅛ cup granulated sugar

¼ cup sweetened coconut flakes

2 sticks (1 cup) unsalted butter, softened to room temperature

2 cups granulated sugar

4 large eggs, room temperature

¾ cup sour cream, room temperature

2 tsp pure vanilla extract

½ tsp almond extract

3 cups cake flour, spooned and leveled

1 tsp baking powder

¼ tsp baking soda

1 tsp salt

¾ cup buttermilk, room temperature

3 tbsp unsalted butter, melted

5-6 tbsp heavy cream, plus more as needed

1½ cups powdered sugar, sifted

½ tsp almond extract

Pinch of salt

Instructions

Step 1: Preheat your oven to 325°F. Generously grease a 10-cup bundt or tube pan with baking spray, making sure every ridge and crevice is coated.

Step 2: Sprinkle the ⅛ cup granulated sugar into the bottom of the prepared pan. Tilt to coat the bottom and sides evenly, then shake out any excess. Sprinkle the sweetened coconut flakes evenly over the sugared surface. Set the pan aside.

Step 3: In a large bowl or stand mixer, beat the softened butter on medium speed for 2 minutes until smooth and creamy.

Step 4: Add 2 cups granulated sugar and beat on medium-high speed for 4-5 minutes until the mixture is very light, pale, and fluffy. This step creates the cake’s structure, so be patient.

Step 5: Add eggs one at a time, beating for 30 seconds after each and scraping down the bowl sides. The batter should look light and airy after all eggs are incorporated.

Step 6: Mix in sour cream, vanilla extract, and almond extract on low speed until just combined, about 30 seconds.

Step 7: In a separate bowl, whisk cake flour, baking powder, baking soda, and salt together. With the mixer on low, add the flour mixture and buttermilk alternately to the batter in five additions—start and end with flour. Mix just until combined after each addition to avoid overmixing.

Step 8: Pour the batter gently over the coconut and sugar layer in the bundt pan. Smooth the top with a spatula, then tap the pan a few times on the counter to release air bubbles.

Step 9: Place the pan on a rimmed baking sheet and bake at 325°F for 55-65 minutes, or until a toothpick inserted in the center comes out clean and the cake surface is set and golden. Avoid opening the oven before 50 minutes.

Step 10: Cool the cake in the pan on a wire rack for exactly 15 minutes. Place a rack over the top of the pan and flip the cake out in one confident motion. Remove the pan carefully and let the cake cool completely on the rack for at least 1 hour before glazing.

Step 11: To make the glaze, whisk melted butter, 5 tablespoons heavy cream, and almond extract together in a medium bowl. Gradually whisk in sifted powdered sugar, about ½ cup at a time, until smooth. Add a pinch of salt and whisk again. The glaze should be the consistency of thick maple syrup—if too thick, add more heavy cream one teaspoon at a time until pourable.

Step 12: Spoon or pour the glaze slowly over the cooled cake, letting it drip naturally down the sides. Allow the glaze to set for 15-20 minutes before slicing and serving.

Tips & Variations

Use room temperature ingredients to ensure even mixing and a smooth batter.

To boost coconut flavor, lightly toast the coconut flakes before adding to the pan.

If you don’t have buttermilk, substitute with regular milk plus 1 tablespoon lemon juice or vinegar, let it sit for 5 minutes.

For a richer glaze, add an extra tablespoon of melted butter or heavy cream.

FAQs

Can I use a different type of pan?

A 10-cup bundt or tube pan works best to create the classic shape and texture, but a similarly sized tube pan or angel food pan can be used. Adjust baking time as needed.

What if I don’t have almond extract?

You can omit the almond extract or substitute with an equal amount of vanilla extract. The almond flavor adds a subtle note but is not essential for the cake’s success.