What makes it a Louisiana Crunch Cake?

The signature elements are the caramelized sugar and coconut crust that forms on the outside of the cake, the dense moist buttery crumb similar to a pound cake, and the sweet almond glaze. Together these three things create the distinctive flavor and texture that Louisiana Crunch Cake is known for.

Do I have to use cake flour?

No — you can use all-purpose flour instead. Just sift it twice before measuring to aerate it and create a lighter texture closer to cake flour. The cake will still be delicious just very slightly denser.

Should I weigh my ingredients or use measuring cups?

Measuring cups work perfectly for this recipe. Just make sure to spoon your flour into the measuring cup and level it off with a straight edge — don't scoop directly from the bag or you'll pack in too much flour and end up with a dense cake.

I don't like coconut — will I taste it in Louisiana Crunch Cake recipe?

I hear you because I am not a big coconut fan either and this cake is one of my absolute exceptions. The coconut flavor in this recipe is very subtle and delicate — it adds a slight sweetness and texture to the crust without being an overwhelming coconut experience. Even confirmed coconut skeptics in my family eat this cake happily. If you're still not convinced see the no coconut variation above.

My glaze is too thick — what do I do?

Add heavy cream one teaspoon at a time whisking after each addition until the glaze reaches a pourable consistency. It should fall off a spoon in a slow steady ribbon. Don't add milk — heavy cream gives you a richer smoother glaze.

Can I use a regular bundt pan or does it need to be a tube pan?

Either works! A decorative bundt pan gives you a beautiful presentation when flipped. A tube pan gives you the more classic Louisiana Crunch Cake look, similar to the Entenmann's version. Use whatever you have — both produce a delicious cake.

Louisiana Crunch Cake Recipe (Better Than Entenmann's!)

Description

This Louisiana Crunch Cake Recipe is a must for your family. This is a classic southern and delicious cake that everyone will love.

Ingredients

Scale

For the Pan:

⅛ cup granulated sugar
¼ cup sweetened coconut flakes

For the Cake:

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

For the Glaze:

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

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Instructions

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.
Sprinkle the granulated sugar into the bottom of the prepared pan and tilt the pan so the sugar coats the bottom and sides evenly. Shake out any excess. Then sprinkle the sweetened coconut flakes evenly over the sugared surface. Set the pan aside.
In a large bowl or the bowl of a standing mixer beat the softened butter on medium speed for 2 minutes until smooth and creamy.
Add the granulated sugar and beat on medium-high speed for 4-5 full minutes until the mixture is very light, pale and fluffy. Don’t rush this step — this is what creates the structure of your cake.
Add the eggs one at a time beating for 30 seconds after each addition and scraping down the sides of the bowl with a rubber spatula. The mixture should look light and airy after all four eggs are incorporated.
Add the sour cream, vanilla extract and almond extract. Mix on low speed until just combined — about 30 seconds.
In a separate bowl whisk together the cake flour, baking powder, baking soda and salt. With the mixer on low speed add the flour mixture and buttermilk to the batter in five alternating additions — flour, buttermilk, flour, buttermilk, flour.
Begin and end with the flour. Mix only until just combined after each addition — do not overmix. Stop the mixer as soon as you no longer see streaks of flour.
Pour the batter gently into the prepared bundt pan on top of the coconut and sugar layer. Smooth the top with a rubber spatula. Tap the pan gently on the counter 2-3 times to release any air bubbles.
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 top of the cake is set and golden. Do not open the oven before the 50-minute mark.
Remove from the oven and allow the cake to cool in the pan on a wire rack for exactly 15 minutes — set a timer. Place a cooling rack over the top of the pan and flip in one confident motion.
Carefully lift the pan off. Allow the cake to cool completely on the rack before glazing — at least 1 hour.
To make the glaze combine the melted butter, 5 tablespoons of heavy cream and almond extract in a medium bowl. Whisk in the sifted powdered sugar gradually about ½ cup at a time until smooth. Add the pinch of salt and whisk again. The glaze should be the consistency of thick maple syrup — it should fall off a spoon in a slow steady ribbon. If it is too thick add more heavy cream one teaspoon at a time until it reaches the right pourable consistency.
Once the cake is completely cool spoon or pour the glaze slowly over the top of the cake letting it drip naturally down the sides. Allow the glaze to set for 15-20 minutes before slicing and serving.

Notes

All dairy and eggs must be at room temperature before you begin. Set them out at least 1 hour ahead of baking.
Spoon your cake flour into the measuring cup and level it off — do not scoop directly from the bag or you will pack in too much flour and end up with a dry dense cake.
This cake freezes beautifully without the glaze for up to 3 months. Add fresh glaze after thawing.
The glaze consistency is everything. Add heavy cream gradually — you may need slightly more or less depending on your kitchen humidity and ingredient brands. Aim for pourable not spreadable.

Prep Time: 10 mins
Cook Time: 60 mins
Category: Dessert
Method: Bake
Cuisine: American