Louisiana Crunch Cake Recipe
If you never had this cake, you don’t know what you are missing. No…like seriously.
I am so happy about this Louisiana Crunch Cake recipe!
Okay, so I love cake, right? I really do. My favorite dessert and cake is good old 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.
Do you like a ton of icing on your cake?
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 every day 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 Louisiana Crunch 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 Louisiana Crunch Cake recipe. Definitely give this cake a try. You won’t be disappointed.
* Recipe partially adapted from Twin Goddess
- 2 stick unsalted butter, softened
- 2 c. sugar
- 4 large eggs, room temperature
- ½ c. sour cream
- 2 tsp. vanilla extract
- ¼ tsp. almond extract
- 3 c. cake flour
- 1 tsp. baking powder
- ½ tsp. baking soda
- 1 tsp. salt
- 1 c. buttermilk, room temperature
- ⅛ c. sugar
- ¼ c. sweetened coconut
- 3 tbsp. melted butter
- 2 tbsp. heavy cream
- 3 c. powdered sugar
- ¼ tsp. almond extract
- pinch of salt
- Preheat oven to 350 Degrees
- 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. Blend the sour cream and vanilla and almond extract.
- Add the baking powder and baking soda; 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
panso it can be evenly distributed on the bottom of the pan. Sprinkle the coconut around the bottom of the pan. Pour the batter inthe pan on top of the coconut and place on top of baking sheet and then inside of the oven for 50-60 minutes.
- Once finished, allow
to coolbefore removing from the pan.
- To make the glaze: Add the melted butter, cream, and extract in a bowl
.Slowlywhisk the powdered sugar, add a pinch of salt, and pour on top of the cake and allow to set before serving.