Louisiana Crunch Cake

Name: Louisiana Crunch Cake
Total time: 1 h 45 min
Yield: 14 servings
Cuisine: southern
Ingredients: Nonstick cooking spray; 1/4 cup/50 grams plus 2 cups/400 grams granulated sugar; 1/4 cup/35 grams packed sweetened, shredded coconut flakes, toasted and finely crushed in a food processor, plus ¼ cup left whole for optional topping; 3 cups/384 grams cake flour; 1 teaspoon baking powder; 1 teaspoon fine salt; 1/2 teaspoon baking soda; 1 cup/226 grams unsalted butter, at room temperature; 4 large eggs, at room temperature; 1/4 cup/60 grams sour cream or cream cheese, at room temperature; 1 tablespoon vanilla extract; 1 teaspoon almond extract; 1 teaspoon lime juice; 1 cup/240 milliliters buttermilk, at room temperature; 1/4 cup/62 grams unsalted butter; 4 cups/408 grams confectioners’ sugar; 6 to 8 tablespoons whole milk; 2 tablespoons sweetened condensed milk; 1 teaspoon vanilla extract; 1/2 teaspoon almond extract; 1/2 teaspoon lime juice; Chopped almonds (optional), toasted, for garnish

By Millie Peartree

Updated Nov. 7, 2022

Louisiana Crunch Cake — Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.

Total Time: 1¾ hours
Rating: 4(173)
Comments: Read comments

This version of the Southern staple falls somewhere between a Kentucky butter crunch cake, with its coconut topping and sugary-crisp exterior, and a sock-it-to-me cake, with its sweet, crunchy layer baked into the cake. You may know Louisiana crunch cake from the Entenmann’s box, but that version evolved from one baked by the Burny Bros. Bakery in Chicago. (The bakery was sold in 1963, and Entenmann’s eventually acquired its assets.) This cake will make you a coconut lover: Make sure to toast the coconut because it adds a nutty warmness; almond extract enhances that quality. It’s a perfect holiday cake, or anytime cake, ready to warm you up and get you talking.

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Ingredients

Yield:14 servings

For the Cake

Nonstick cooking spray
¼cup/50 grams plus 2 cups/400 grams granulated sugar
¼cup/35 grams packed sweetened, shredded coconut flakes, toasted and finely crushed in a food processor, plus ¼ cup left whole for optional topping
3cups/384 grams cake flour
1teaspoon baking powder
1teaspoon fine salt
½teaspoon baking soda
1cup/226 grams unsalted butter, at room temperature
4large eggs, at room temperature
¼cup/60 grams sour cream or cream cheese, at room temperature
1tablespoon vanilla extract
1teaspoon almond extract
1teaspoon lime juice
1cup/240 milliliters buttermilk, at room temperature

For the Glaze

¼cup/62 grams unsalted butter
4cups/408 grams confectioners’ sugar
6 to 8tablespoons whole milk
2tablespoons sweetened condensed milk
1teaspoon vanilla extract
½teaspoon almond extract
½teaspoon lime juice
Chopped almonds (optional), toasted, for garnish

Ingredient Substitution Guide

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Preparation

Step 1
Place a rack in the center of the oven and heat the oven to 350 degrees. Spray a 12-cup Bundt cake pan with nonstick cooking spray.
Step 2
Prepare the cake: In a small bowl, toss ¼ cup granulated sugar with the toasted coconut. Add to the pan and move the pan around to distribute the coconut sugar evenly all over the bottom and up the sides; set aside.
Step 3
Sift the cake flour, baking powder, salt and baking soda into a medium bowl until combined; set aside.
Step 4
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium-high speed until light and creamy, 5 minutes. Add the remaining 2 cups granulated sugar and continue to mix until it’s a pale yellow, another 2 minutes. Add the eggs, one at a time, waiting until each is completely incorporated before adding the next. Add the sour cream, vanilla extract, almond extract and lime juice. Reduce speed to low, then add the flour mixture in 3 batches, starting and ending with the flour mixture and alternating with the buttermilk. Do not overmix.
Step 5
Pour the cake batter into the prepared pan. Make sure to spread the batter evenly all over and tap the pan on the counter to release any air. Bake until a wooden skewer inserted in the center pulls out with a few to no crumbs, 50 minutes to 1 hour.
Step 6
Remove the cake from the oven and let cool for 20 minutes at room temperature. Run a butter knife along the edge of the cake to make sure it isn't sticking to the pan. The cake should naturally start pulling away within a few minutes of being out of the oven. Let the cake sit for another 10 minutes before unmolding onto a serving platter.
Step 7
As the cake sits, prepare the icing: Melt butter in a saucepan over medium heat. Whisk in the confectioners’ sugar, whole milk, condensed milk, vanilla and almond extracts, and lime juice.
Step 8
Drizzle the glaze over top of the cake, allowing glaze to drip down the sides to fully coat, and sprinkle with almonds and more coconut flakes, if desired. Cake will keep, covered, at room temperature, for up to 4 days.

Ratings

4 out of 5

173 user ratings

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Comments

Jennie2 years ago

I made this for a Friendsgiving to add some variety to the classic desserts. It turned out great and was well received. I made it mostly as written. I added some lime zest to the batter and the icing. I also toasted probably a cups worth of coconut and blitzed it for the topping crumble (more than the 1/4 cup) in addition to toasted almonds. Will definitely make again!

Bron2 years ago

I made this and we had it for Christmas Eve breakfast. BIG hit. A little sweet, despite the little bit less sugar than classed for. All the flavors mixing together are delicious. Very moist. Would definitely make again. I did not use all of the glaze and next time would make half the amount, but it is yummy.

Jats2 years ago

I'm sure this is a great cake as Ms Peartree is very reliable. But I have to wonder what is the point of one teaspoon of lime juice (not zest or oil--juice) in a cake of this size. Either add in some zest or forget it.

Nathan1 month ago

I personally have trouble with sticking with cooking spray when I make bundt cakes and no longer use that method. I recommend melting some shortening and taking a pastry brush and going over the entire pan carefully until it completely coated in every nook and cranny. It glistens so you can see if you have any gaps needing more coverage. You are far more likely to not have any sticking using this method as compared to cooking spray. I made this cake today and it worked well.

Julia4 months ago

It was really hard to get the cake out of the pan and I followed the directions perfectly! The sugar fused onto the pan, and it came out eventually, looking like it had been nibbled all over by mice! Any hints on what I did wrong or how to get it out of the pan intact next time?

yogurt1 year ago

I used Greek yogurt instead of the buttermilk and one cup almond flour instead of the extract, 2 cups cake flour.. for the glaze I used one whole lime squeezed, 3 cup confectioners sugar, a splash of milk 1/4 butter. 1/4 Greek yogurt.

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