Louisiana Crunch Cake With Cake Mix Recipes

LOUISIANA CRUNCH CAKE

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.

LOUISIANA CRUNCH CAKE

Steps:

• Preheat oven to 350 degrees F.
• Thoroughly grease and dust your bundt pan.
• Sift your dry ingredients together and keep on the side in a separate bowl. Beat your butter by itself for a good five minutes to get a super thick and fluffy texture. Add in your sugar and cream on medium speed for another two minutes.
• One at a time, add your eggs, allowing each to fully incorporate before adding the next. Gently mix through the sour cream and vanilla. Add your sifted dry ingredients in four to five additions, alternating with the buttermilk, and gently fold through to incorporate.
• Sprinkle the remaining 1/4 cup sugar over the base of your pan, followed by the coconut flakes. Pour your batter into the bundt pan, scraping your bowl clean.
• Bake for 50-60 minutes, checking with a wooden skewer after 50 minutes. (If your skewer is wet, bake until it comes out clean, checking every five minutes.)
• Leave your cake to cool for 10 minutes before turning out.

THE BEST LOUISIANA CRUNCH CAKE EVER

Steps:

• 1. Preheat oven to 350 Degrees Fahrenheit.
• 2. Sift together cake flour, salt, baking powder and soda. Set aside.
• 3. In a large separate bowl, beat butter until very fluffy (approx. 5 minuets) then add 2 cups of sugar. Continue to beat until light and fluffy (approx. 2 more minutes).
• 4. Beat in eggs, one at a time, making sure that each egg is thoroughly blended before adding the next egg.
• 5. Mix in sour cream and vanilla extract.
• 6. Blend in some of the dry ingredients followed by some of the buttermilk in alternates. This is a way to ensure that the ingredients are being thoroughly blended together -- For example; add dry mixture followed by buttermilk, dry mixture, buttermilk dry mixture -- so on and so forth -- DO NOT OVER BEAT OTHERWISE CAKE WILL BECOME HARD AS A BRICK ONCE FINISHED BAKING!
• 7. Grease a bundt cake pan. I used a non stick angle food spring formed tube pan. If you do not have a non stick pan, be sure to grease your pan and dust with flour! Add in 1/4 cup of sugar to the bottom of pan and about 3 inches up the sides, tapping the pan to ensure even distribution. Leave excess sugar in pan. Sprinkle coconut flakes to the bottom of the pan. Scrape batter into the bundt pan and spread evenly.
• 8. Bake for about 50 minutes to an hour or until a wooden skewer inserted comes out clean (if it comes out wet, bake another 10 minutes or so, if it comes out crumbly, you over baked the cake).
• 9. Let cake cool for about 10 minutes, then carefully remove from pan, making sure that the sugary coconut side is faced upward. Use a knife to scrape the sides if cake becomes stuck. (this step is very important otherwise your cake will continue to bake and will become very dry and completely stuck in the pan).
• 10. Drizzle glaze over the crunchy top portion of cake. Please use my Vanilla Almond Glaze recipe to complete this cake!

LOUISIANA CRUNCH CAKE WITH CAKE MIX

Steps:

• In a large mixing bowl, add eggs, butter, milk and mix until smooth.
• Add cake mix and coconut and mix until just combined.
• Prepare cake pan with crunch topping: Grease a 10-12 cup nonstick bundt pan generously with butter. Sprinkle coconut and tap it around until the bottom and sides are fully coated. Tip: Use a simple bundt pan with smooth sides without any designs because that makes it easier to remove the baked cake.
• Pour batter in this prepared pan.
• Bake at 350 degrees for 40-45 minutes or until an inserted toothpick in the center comes out clean.
• Allow the cake to cool down and then, remove it from pan. You may have to run a knife around the pan to help loosen it. Place it on a cake stand, bottom side facing up and top side facing down.
• While the cake is cooling, make the glaze by mixing together together powdered sugar, melted butter, milk, vanilla extract and lemon extract until thick, smooth and creamy.
• Drizzle glaze over cooled cake and sprinkle more desiccated coconut. Let the icing harden (takes about 20 minutes) before serving. Enjoy!

THE BEST LOUISIANA CRUNCH CAKE EVER RECIPE - (4/5)

Steps:

• Preheat oven to 350°F. Sift together cake flour, salt, baking powder and soda. Set aside. In a large separate bowl, beat butter until very fluffy (approx. 5 minuets) then add 2 cups of sugar. Continue to beat until light and fluffy (approx. 2 more minutes). Beat in eggs, one at a time, making sure that each egg is thoroughly blended before adding the next egg. Mix in sour cream and vanilla extract. Blend in some of the dry ingredients followed by some of the buttermilk in alternates. DO NOT OVER BEAT OTHERWISE CAKE WILL BECOME HARD AS A BRICK ONCE FINISHED BAKING! Grease a bundt cake pan. If you do not have a non stick pan, be sure to grease your pan and dust with flour! Add in 1/4 cup of sugar to the bottom of pan and about 3 inches up the sides, tapping the pan to ensure even distribution. Leave excess sugar in pan. Sprinkle coconut flakes to the bottom of the pan. Scrape batter into the bundt pan and spread evenly. Bake for about 50 minutes to an hour or until a wooden skewer inserted comes out clean (if it comes out wet, bake another 10 minutes or so, if it comes out crumbly, you over baked the cake). Let cake cool for about 10 minutes, then carefully remove from pan, making sure that the sugary coconut side is faced upward. Use a knife to scrape the sides if cake becomes stuck. (this step is very important otherwise your cake will continue to bake and will become very dry and completely stuck in the pan). While the cake is baking, with a whisk, blend all of the glaze ingredients until smooth and ready to pour over the hot cake. Drizzle glaze over the crunchy top portion of cake.