Have you ever had a hankering for a sweet,crunchy and downright delicious cake that’s easy to make? This cake is all that and more…the perfect treat for a brunch or really anytime of the day. I found this online some time ago, printed it up and slid it in my “recipes to try” folder. I made this today and it is sure yummy. A special thanks to Food.com for sharing this wonderful cake!

Louisiana Crunch Cake

Recipe by Diane BeckerCourse: Uncategorized

Servings

servings

Ingredients

3 cups cake flour
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
2 cups sugar
1 cup (2 sticks) butter, room temperature
4 large eggs, room temperature
¼ cup sour cream
1 cup buttermilk
2 teaspoons vanilla extract
¼ cup sugar
¼ cup sweetened flaked coconut
GLAZE
2 cups powdered sugar
1/4 cup melted butter
1/4 cup evaporated milk
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract

Directions

Preheat oven to 350 degrees
Sift together the flour, salt, baking powder and baking soda. Set aside.
In a large bowl, beat the butter until very fluffy (approx. 5 minutes).
Add 2 cups sugar and beat for 2 more minutes.
Add the eggs, one at a time, beating after each addition just until incorporated.
Add the vanilla extract and sour cream and blend just until combined.
Add ¼ of the flour mixture, followed by ¼ of the buttermilk, blending just until combined. Repeat until all flour and buttermilk has been added. DO NOT OVER BEAT!
Grease and flour a Bundt cake pan.
Sprinkle the bottom of the pan with ¼ cup sugar.
10. Sprinkle the coconut flakes over the sugar.
11. Spoon the batter into the cake pan, spreading the batter evenly.
12. Bake for 60 minutes or until a toothpick inserted in the cake comes out clean.
13. Cool for 10 minutes and then carefully remove from pan, inverting it so the coconut is on the top.
14. Cool the cake and then drizzle it with the Glaze.
15. To prepare the glaze, put the powdered sugar, melted butter, evaporated milk, vanilla and almond extract in a bowl and mix well. Drizzle over the cake. Refrigerate to set the glaze.

Notes

1 If you don’t have buttermilk, add 1 Tablespoon white vinegar to one cup of milk. Let it rest for 5 minutes to thicken up
2. For the glaze, you may use milk instead of evaporated milk. However, the evaporated milk does give the glaze a richer flavor.