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Experience the Southern charm with our Louisiana Crunch Cake recipe that’s sure to become a family favorite. This classic dessert boasts a buttery and soft texture with a delightful hint of sweetened coconut flavor. Whether it’s a special occasion or a holiday gathering, this cake will steal the show and leave everyone craving for more.
Cake lovers, gather ’round! We all have our favorite desserts, and for me, nothing beats a classic Birthday Cake with Buttercream Icing. The richer, the better! However, I’m not one for heavy icing. A thin layer of frosting is just right for me. That’s why Entenmann’s Louisiana Crunch Cake has always held a special place in my heart. It’s one of the best store-bought cakes out there, and it’s the inspiration behind my quest to recreate this delightful treat.
What is a Louisiana Crunch Cake?
In my book, Louisiana Crunch Cake is a slice of heaven on a plate! It’s a moist and buttery cake with a tantalizing touch of sweetened coconut flakes gracing the top of the crust. Now, I understand that coconut can be a polarizing ingredient, but trust me, even if you’re not the biggest fan of coconut, this cake won’t overwhelm you with its flavor.
This cake is designed to be made in a bundt pan or tube pan, and you can choose a bundt pan design that appeals to you.
Baking the Perfect Louisiana Crunch Cake
Ingredients You’ll Need
Before you embark on your Louisiana Crunch Cake adventure, make sure you have the following ingredients:
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter
- Granulated sugar
- Eggs
- Vanilla extract
- Sweetened coconut flakes
- Buttermilk
Step-by-Step Instructions
- Prepare Your Pan: Start by preheating your oven and greasing your chosen bundt or tube pan. This ensures your cake doesn’t stick to the pan.
- Mix the Dry Ingredients: In a bowl, combine the all-purpose flour, baking powder, and a pinch of salt. These dry ingredients provide the structure for your cake.
- Cream the Butter and Sugar: In a separate bowl, cream together unsalted butter and granulated sugar until the mixture is light and fluffy.
- Incorporate the Eggs and Vanilla: Add eggs one at a time, beating well after each addition. Then, mix in some vanilla extract for a delightful aroma.
- Add the Coconut Flakes: Gently fold sweetened coconut flakes into the batter to infuse that signature flavor.
- Alternate Dry and Wet Ingredients: Gradually add the dry ingredients and buttermilk to the batter, starting and ending with the dry ingredients. This will ensure your cake has the right texture.
- Bake to Perfection: Pour the batter into your prepared pan and bake until a toothpick comes out clean. This should take around 55-60 minutes.
- Let It Cool: Allow the cake to cool in the pan before transferring it to a wire rack to cool completely.
- Enjoy! Once it’s cool, slice and serve your Louisiana Crunch Cake. Your family and friends won’t be able to resist!
Commonly Asked Questions
Does Louisiana Crunch Cake have nuts?
No. At least, not in my recipe. You can add some finely chopped pecans to the cake to enhance the nutty flavor.
Can you use cake mix for this recipe?
I am sure you could, but I have not, so I won’t be able to tell you what to expect. If you are going for the true Louisiana Crunch Cake texture, you wouldn’t want to use cake mix as it may not be as dense as a typical Crunch Cake recipe is.
Do all of the ingredients need to be at room temperature?
Yes. For this recipe, the ingredients should be at room temperature for a smooth cake bake for a soft cake.
* Recipe partially adapted from Twin Goddess
Similar Recipes
If you like recipes like this Louisiana Crunch Cake, you will enjoy the cake recipes below:
- Butter Pound Cake
- Lemon Pound Cake
- Brown Butter Pound Cake
- Strawberry Crunch Cake
Items you may need
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Louisiana Crunch Cake Recipe
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
3 from 2 reviews
- Author: Nicole Washington
- Total Time: 1 hour 10 mins
- Yield: 12 1x
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
Units Scale
- 2 sticks 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
GLAZE
- 3 tbsp. melted butter
- 2 tbsp. heavy cream
- 3 c. powdered sugar
- 1/4 tsp. almond extract
- pinch of salt
Instructions
- Preheat the oven to 350 Degrees
- In a large bowl, blend the butter until creamy, and add the sugar to blend until light and fluffy.
- Add the eggs one at a time, ensuring each egg is well incorporated into the cake batter while 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 soda; add flour a cup at a time while interchangeably adding the buttermilk using a hand-held or standing mixer.
- Take a bundt or tube cake pan and spray it with baking spray. At the bottom of pan, sprinkle with the sugar and roll it around so it can be evenly distributed on the bottom and sides of the bundt cake pan. Shake off excess sugar.
- Sprinkle the coconut around the bottom of the pan. Pour the batter into the pan on top of the coconut and place it on top of the baking sheet and then inside the oven for 50-60 minutes or until a toothpick can be inserted and it comes out clean. You should have a golden yellow cake.
- Once finished, allow cooling before removing it from the pan for about 15 minutes. Then, flip the pan onto a cooling rack.
- To make the glaze: Add the melted butter, cream, and extract in a medium bowl. Slowly whisk the powdered sugar, add a pinch of salt, drizzle the glaze on top of the cake and allow to set before serving. Store in an airtight container for cakes for up to one week.
- Prep Time: 10 mins
- Cook Time: 60 mins
- Category: Dessert
- Method: Bake
- Cuisine: American
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Reader Interactions
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Comments
Trina says Hi! Do you weigh out the ingredients for this recipe or just use a measuring cup?
Reply
- Nicole Nared-Washington says
I just used a measuring cup.
Reply
- Stephanie N Morris says
Do i necessary have to use cake flour
Reply
- Nicole Nared-Washington says
You don’t. You can use all-purpose flour but you will want to sift it, at least, twice.
Reply
- Ann Marie says
I can’t wait to make this. I absolutely love Louisiana Crunch cake.
Reply
- Norah says
I literally am exactly you when you stated the only two desserts you like coconut in is the Louisiana Crunch Cake (which I’m currently eating hence now I arrived here) and Girl Scout Samoas.
Reply
- Nicole Nared-Washington says
Yes ma’am!
Reply
- Aish Manu says
Awesome! Procedure for louisiana crunch cake recipe, It looks easy and simple procedure to make delicious cake, Thank you for sharing this wonderful information.
Reply
- Nicole Nared-Washington says
Thank you Aish!
Reply
- Regina says
Delicious cake very moist everyone loved it.
Reply
- Karen says
TOO MUCH POWERED SUGAR FOR THE GLAZE!!!! OUR “ GLAZE” CAN HAVE BRICKS STICK TOGETHER FOR A HOUSE! THE CAKE BURNT! OVEN BRUNT BUTTER GONE!!
Reply
