Coconut Louisiana Crunch Cake

Indulge your taste buds in the delectable world of homemade desserts with our moist and flavorful Coconut Louisiana Crunch Cake. This easy-to-follow recipe guarantees a delightful treat for any occasion.

Ingredients for Culinary Bliss

The Cake:

3 cups cake flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 3/4 cups sugar
1 cup salted butter (softened)
4 large eggs (at room temperature)
1/4 cup sour cream
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 cup buttermilk

The Coconut Topping:

1/4 cup granulated sugar
1/3 cup shredded coconut
The Glaze:
2 cups powdered sugar
1/4 cup butter (melted)
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract
3-4 tablespoons heavy cream
Crafting Culinary Magic

Preparing the Cake:

Preheat the oven to 350º Fahrenheit.
Whisk together cake flour, salt, baking powder, and baking soda.
Cream the butter until creamy and almost white; add sugar and beat for an additional 2 minutes.
Beat in eggs one at a time, ensuring complete mixing before adding another.
Mix in sour cream and extracts.
Add flour alternately with buttermilk, mixing gently until just combined. Avoid overmixing for a soft cake texture.
Grease and flour a 12-cup bundt cake pan, sprinkle sugar on the bottom, and coat with shredded coconut.
Pour the batter into the pan evenly and bake for 45-50 minutes or until a toothpick comes out clean.
Cool the cake for 5 minutes, then transfer it to a plate.

Creating the Glaze:

In a small bowl, whisk together powdered sugar, melted butter, and extracts.
Gradually add heavy cream until you achieve the desired consistency.
Serving Suggestions and Notes
Drizzle the luscious glaze over the cooled cake for an extra touch of sweetness.

Pro Tips:
Adjust glaze quantity based on personal preference for a lighter option.
The estimated calories are for 12 servings; nutritional information may vary with different ingredient brands.
Savor the rich flavors of Coconut Louisiana Crunch Cake, a culinary masterpiece that guarantees to leave your taste buds craving for more.

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Coconut Louisiana Crunch Cake

Recipe by Alexandra

5.0 from 1 vote

Course: All Word Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• The Cake:

• 3 cups 3 cake flour

• 1 teaspoon 1 salt

• 1 teaspoon 1 baking powder

• 1/2 teaspoon 1/2 baking soda

• 1 3/4 cups 1 3/4 sugar

• 1 cup 1 salted butter (softened)

• 4 large 4 eggs (at room temperature)

• 1/4 cup 1/4 sour cream

• 1 teaspoon 1 vanilla extract

• 1 teaspoon 1 coconut extract

• 1 cup 1 buttermilk

• The Coconut Topping:

• 1/4 cup 1/4 granulated sugar

• 1/3 cup 1/3 shredded coconut

• The Glaze:

• 2 cups 2 powdered sugar

• 1/4 cup 1/4 butter (melted)

• 1/2 teaspoon 1/2 vanilla extract

• 1/2 teaspoon 1/2 coconut extract

• 3 3 -4 tablespoons heavy cream

• Crafting Culinary Magic

Directions

• Preheat the oven to 350º Fahrenheit.
• Whisk together cake flour, salt, baking powder, and baking soda.
• Cream the butter until creamy and almost white; add sugar and beat for an additional 2 minutes.
• Beat in eggs one at a time, ensuring complete mixing before adding another.
• Mix in sour cream and extracts.
• Add flour alternately with buttermilk, mixing gently until just combined. Avoid overmixing for a soft cake texture.
• Grease and flour a 12-cup bundt cake pan, sprinkle sugar on the bottom, and coat with shredded coconut.
• Pour the batter into the pan evenly and bake for 45-50 minutes or until a toothpick comes out clean.
• Cool the cake for 5 minutes, then transfer it to a plate.
• Creating the Glaze:
• In a small bowl, whisk together powdered sugar, melted butter, and extracts.
• Gradually add heavy cream until you achieve the desired consistency.
• Serving Suggestions and Notes
• Drizzle the luscious glaze over the cooled cake for an extra touch of sweetness.

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