Coconut Louisiana Crunch Cake Recipes

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LOUISIANA CRUNCH CAKE



Louisiana Crunch Cake image

Sweet coconut flakes and sliced almonds bring this Louisiana Crunch Cake to life! The store-bought favorite gets a makeover and a scrumptious creamy glaze.

Provided by Kathleen

Categories     Dessert

Time 2h

Number Of Ingredients 19

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups granulated sugar
1 cup butter, (softened)
4 large eggs, (room temperature)
1/4 cup sour cream
2 teaspoons vanilla extract
1 cup buttermilk, (well shaken)
butter for greasing pan
1/4 cup granulated sugar
1/4 heaping cup sweetened flaked coconut
2 cups confectioners sugar, (sifted)
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2-4 tablespoons milk
1/4 cup almonds, (chopped)
1/4 cup coconut, (toasted)

Steps:

  • Preheat oven to 350 degrees.
  • In a medium mixing bowl, whisk together flour, salt, baking powder, and baking soda; set aside.
  • In the bowl of a stand-up mixer, beat butter on medium speed, until light and fluff, 4 minutes. Scrape down the sides of the bowl.
  • Gradually mix in sugar until blended. Continue to beat on medium, until fluffy, for another 3 additional minutes. Scrape down the sides of the bowl.
  • Add eggs, one at a time, mixing after each addition just until yolk disappears.
  • Mix in sour cream and vanilla extract. Scrape down the sides of the bowl.
  • Reduce mixer speed to low. Gradually add flour mixture and buttermilk alternately, beginning and ending with flour mixture, on low speed until just combined. Do Not overbeat! Scrape down the sides of the bowl with a rubber spatula, gently folding if needed, to make sure the batter is completely incorporated.
  • Generously butter a 12 cup bundt pan. Sprinkle 1/4 cup of sugar to the bottom of the greased pan and about 3 inches up the sides (mine always seems to go higher!), tapping the pan to ensure even distribution. Leave excess sugar in the pan. Sprinkle coconut flakes to the bottom of the pan.
  • Pour batter into pan and spread evenly. Tap pan on the counter to remove any air bubbles Bake in preheated oven until a skewer inserted into the center of the cake comes out with just a few moist crumbs, about 50-60 minutes.
  • Allow cake to cool in pan set on a wire rack, covered with a tea towel, for 15 minutes. Remove cake to a cake plate or stand and cool.

Nutrition Facts : ServingSize 1 serving, Calories 662 kcal, Carbohydrate 100 g, Protein 9 g, Fat 26 g, SaturatedFat 15 g, Cholesterol 129 mg, Sodium 517 mg, Fiber 2 g, Sugar 71 g

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