Louisiana Crunch Cake recipe is a delectable dessert that embodies the rich and diverse flavors of Louisiana. This cake, with its delightful blend of coconut, almond, and lime, promises a taste of the Southern charm and hospitality that this region is renowned for. In this recipe, we’ll guide you through the process of creating a moist and flavorful Louisiana Crunch Cake, complete with a sweet glaze that will leave your taste buds tingling with delight.
Ingredients of Louisiana Crunch Cake Recipe (Yield: 14 servings)
For The Cake:
- Nonstick cooking spray
- ¼ cup/50 grams plus 2 cups/400 grams granulated sugar
- ¼ 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
- ½ teaspoon baking soda
- 1 cup/226 grams unsalted butter (at room temperature)
- 4 large eggs (at room temperature)
- ¼ 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)
For The Glaze:
- ¼ 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
- ½ teaspoon almond extract
- ½ teaspoon lime juice
- Chopped almonds (optional), toasted, for garnish
Preparation
Step 1: Preheat and Prepare
- Preheat your oven to 350 degrees and spray a 12-cup Bundt cake pan with nonstick cooking spray.
Step 2: Coconut Sugar Coating
- Toss ¼ cup of granulated sugar with the toasted coconut and spread it evenly all over the bottom and sides of the cake pan. Set it aside.
Step 3: Sift the Dry Ingredients
- In a separate bowl, sift together the cake flour, baking powder, salt, and baking soda. Set this mixture aside.
Step 4: Prepare the Cake Batter
- In an electric mixer with the paddle attachment, beat the room-temperature butter until light and creamy.
- Add 2 cups of granulated sugar and continue mixing until pale yellow.
- Gradually add the eggs, one at a time, ensuring each is fully incorporated.
- Add sour cream, vanilla extract, almond extract, and lime juice.
- Reduce the mixer speed and add the flour mixture in three parts, alternating with the buttermilk. Avoid overmixing.
Step 5: Bake
- Pour the cake batter into the prepared pan, ensuring even distribution.
- Tap the pan on the counter to release any air bubbles.
- Bake for 50 minutes to 1 hour or until a wooden skewer inserted into the center comes out with few or no crumbs.
Step 6: Unmold
- Let the cake cool for 20 minutes, then run a butter knife along the edges.
- Unmold onto a serving platter and allow it to sit for another 10 minutes.
Step 7: Glaze Preparation
- In a saucepan over medium heat, melt the butter and whisk in confectioners’ sugar, whole milk, sweetened condensed milk, vanilla extract, almond extract, and lime juice.
Step 8: Glaze and Garnish
- Drizzle the glaze over the cake, allowing it to drip down the sides.
- Sprinkle with almonds and more coconut flakes if desired.
Conclusion
The Louisiana Crunch Cake recipe is a true Southern gem, combining the warmth of hospitality with a burst of tropical flavors. This recipe captures the essence of Louisiana’s culinary tradition, creating a cake that is as beautiful as it is delicious. With its sweet glaze and nutty, coconut-infused texture, this cake is sure to become a family favorite, and it can be enjoyed for up to 4 days when stored at room temperature. Serve up a slice of Southern charm with this delightful Louisiana Crunch Cake.