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Slice of Louisiana Crunch Cake topped with vanilla glaze and chopped almonds on a white plate.

Louisiana Crunch Cake

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Bring a little Southern comfort to your table with this Louisiana Crunch Cake featuring a crisp coconut crust and a sweet vanilla glaze.
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Prep Time 20 minutes
Cook Time 55 minutes
Glaze Setting Time 1 hour
Total Time 2 hours 15 minutes
Servings: 12
Course: Dessert, Snack
Cuisine: American, Southern
Calories: 555
Ingredients Method Nutrition Notes

Ingredients
  

For the Cake
  • 3 cups all-purpose flour spooned and leveled
  • 2 teaspoons baking powder for a light rise
  • ½ teaspoon salt balances sweetness
  • 2 cups granulated sugar for sweetness and structure
  • 1 cup salted butter softened to room temperature
  • 4 large eggs room temperature
  • ¼ cup sour cream full-fat for moisture
  • 1 tablespoon vanilla extract pure vanilla preferred
  • ½ teaspoon almond extract adds classic bakery flavor
  • 1 cup buttermilk room temperature
Crunch Coating
  • ¼ cup granulated sugar creates the signature crunchy crust
  • ¼ cup sweetened shredded coconut evenly distributed
Glaze
  • 2 cups powdered sugar sifted
  • 3 to 4 tablespoons milk adjust for consistency
  • ¼ teaspoon almond extract optional but flavorful
  • ¼ teaspoon coconut extract enhances coconut flavor
  • ¼ teaspoon vanilla extract pure vanilla preferred
  • 1 pinch salt balances sweetness
Garnish
  • ¼ cup sweetened shredded coconut for topping
  • ¼ cup sliced almonds lightly toasted if desired

Method
 

  1. Preheat the oven to 350°F and generously coat a 10-inch tube pan with nonstick baking spray.
  2. Combine the flour, baking powder, and salt in a bowl until evenly blended.
  3. Beat the butter and granulated sugar together until pale and fluffy, about 2 to 3 minutes.
  4. Add the eggs one at a time, beating well after each addition until fully incorporated.
  5. Blend in the sour cream, vanilla extract, and almond extract until smooth.
  6. Mix one-third of the dry ingredients into the batter until nearly combined.
  7. Pour in one-third of the buttermilk and mix gently.
  8. Continue alternating the remaining dry ingredients and buttermilk in two more additions, mixing only until no dry streaks remain.
  9. Sprinkle the granulated sugar evenly into the prepared pan, coating the bottom and lower sides, then scatter the shredded coconut over the base.
  10. Transfer the batter into the prepared pan and smooth the surface with a spatula.
  11. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
  12. Cool the cake in the pan for 10 minutes before carefully turning it onto a wire rack to cool completely.
  13. Whisk together the powdered sugar, milk, almond extract, coconut extract, vanilla extract, and salt until thick and smooth, adding a little extra milk if needed.
  14. Drizzle the glaze over the cooled cake, allowing it to flow naturally down the sides.
  15. Immediately sprinkle the shredded coconut and sliced almonds over the wet glaze so they adhere well.
  16. Allow the glaze to set for about 1 hour before slicing and serving.

Nutrition

Serving: 155gCalories: 555kcalCarbohydrates: 86gProtein: 7gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 98mgSodium: 276mgPotassium: 140mgFiber: 2gSugar: 60gVitamin A: 660IUCalcium: 95mgIron: 2mg

Notes

This classic Southern cake combines a tender buttery crumb with a delicate coconut crunch and a smooth vanilla glaze. It's a beautiful centerpiece for holidays, celebrations, or whenever you want to bake something memorable.

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