Louisiana Crunch Cake Recipe

If you never had this cake, you don’t know what you are missing. No…like seriously.


Okay, so I love cake, right? I really do. My favorite dessert and cake is good ol Birthday Cake with Butter Cream Icing. The buttery the better!  However, I don’t like a lot of icing on my cake. Just a nice thin layer will do just fine. I prefer cakes that has a glaze instead of a full coat of icing. It’s better for me that way. Now that I am getting older and don’t eat many foods with refined sugar my taste buds are sensitive to desserts that are too sweet and rich. When I was younger and didn’t know any better about what I was doing to my body, I would buy a Louisiana Crunch Cake by a company called Entenmann’s and eat it for breakfast, lunch, and dinner everyday until it was gone. That is how amazing that cake is. It is also perfect with an icy cold glass of milk ( I no longer drink cow’s milk). I loved the cake so much, I thought I’d try to make it and see if it competes with Entenmann’s.


Well… it’s soft like Entenmann’s.

It’s moist like Entenmann’s.

It tastes almost like Entenmann’s! Like really close!


I love this cake. I am not a huge fan of coconut but there are two desserts that I don’t particularly mind coconut and that is this Louisiana Crunch Cake and Samoa Girl Scout Cookies. Oh! And my Pina Colada Cupcakes that I made a month or so ago. Other than that I am not a huge coconut person. I definitely don’t like coconut shrimp or anything like that. Can we say “gross”? Oh and coconut water….THAT IS A NEGATIVE. It tastes like old water. I understand the benefits, but it is gross. Ok. How did I start rambling about coconut? Oh yea, this cake. Definitely give this cake a try. You won’t be disappointed.



* Recipe partially adapted from Twin Goddess

Louisiana Crunch Cake Recipe

Louisiana Crunch Cake Recipe


  • 2 stick unsalted butter, softened
  • 2 c. sugar
  • 4 large eggs, room temperature
  • 1/2 c. sour cream
  • 2 tsp. vanilla extract
  • 1/4 tsp. almond extract
  • 3 c. cake flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. salt
  • 1 c. buttermilk, room temperature
  • 1/8 c. sugar
  • 1/4 c. sweetened coconut
  • 3 tbsp. melted butter
  • 2 tbsp. heavy cream
  • 3 c. powdered sugar
  • 1/4 tsp. almond extract
  • pinch of salt


  1. Preheat oven to 350 Degrees
  2. In a large bowl, blend the butter until creamy and add the sugar to blend until light and fluffy. Now, add the eggs one at a time making sure each egg is well incorporated scraping down the sides of the bowl after each egg. The mixture should be light and airy. Add the sour cream and blend well along with the vanilla and almond extract.
  3. Add the baking powder and baking soda; add the flour a cup at a time while interchangeably adding the buttermilk. Take an angel food cake bundt (or a regular bundt cake pan) and spray with baking spray. At the bottom of the pan sprinkle with the sugar and roll the sugar around in pan so it can be evenly distributed on the bottom of the pan. Sprinkle the coconut around the bottom of the pan. Pour the batter in the pan on top of the coconut and place on top of baking sheet and then inside of the oven for 50-60 minutes.
  4. Once finished, allow to cool before removing from the pan.
  5. To make the glaze: Add the melted butter, cream, and extract in a bowl.Slowly whisk the powdered sugar, add a pinch of salt, and pour on top of the cake and allow to set before serving.


  1. Lisa says

    This cake looks wonderful, I love a good buttery cake with icing (my man always goes nuts over refridgerated icing – he loves it so much, it’s cute)! Coconut water – I love it, but it has to be the 100% pure stuff. Lot’s of brands say 100% natural on the front of the packaging, but then it has some citric acid etc, and that makes it gross tasting to me. So I have it rarely, because the only brand I like is quite expensive… Cheers, Lisa

    • brownsugarma says

      Thanks Lisa for responding. I am going to have to keep that in mind when it comes to coconut water or natural stuff in general. Cheers back to you!

  2. Sherry says

    I am SO with you on the coconut water! I heard so many good things about it that I bought some to try. Uh…. NO!!!! That stuff is NASTY!!! Your crunch cake looks awesome though… think I’m gonna have to give it a try!

  3. Sue says

    I made this cake on Saturday and brought it to my friend’s house. I went to take my cake plate home and there were only two pieces left. I guess that says a lot! The cake got rave reviews from all my friends.

    • says

      I put the bundt pan on top of a baking sheet so that way none of the batter spills out. Your Angel Food Cake pan may be a bit better than mine so you may not have to do that.

  4. says

    This cake looks and sounds amazing. May I feature this recipe and your blog on my YouTube channel (CookingAndCrafting) when I make and post the recipe?
    Thank you, Beth

  5. says

    This recipe was delicious!!! A new family favorite. The crunch from the sugar and the touch of coconut makes this cake truly special! Nothing beats a wonderful, old-fashioned cake from scratch! Thank you for sharing!! :)

  6. Geri says

    Stumbled here from Pinterest … So glad I did! Cannot wait to bake this cake. I’m old enough to remember when Entenmann’s decided to be more ‘economical’ with the topping on the LCC … What a disappointment that was.

  7. PLHmom says

    Have you ever added any orange to the recipe? Maybe Orange extract or Orange Juice some how!?!
    My MIL wants a LCC for her bday and said that the one she used to have had orange and coconut in it! Your recipe looks awesome, what are your ideas on ways to add the orange to the mix?

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