The Ultimate Louisiana Crunch Cake Recipe: A Southern Classic with Irresistible Sweet & Tangy Glaze
Experience the authentic taste of the South with this incredible Louisiana Crunch Cake. This beloved classic features a wonderfully tender yellow cake base, elevated by a unique “crunch” layer of sugar and flaked coconut. Crowned with a perfectly balanced sweet and slightly tangy glaze, this cake is an absolute showstopper. It’s the ideal treat for any occasion, from laid-back summer picnics served alongside fresh fruit, to an elegant accompaniment for your morning coffee. Prepare to fall in love with its irresistible textures and flavors!
There’s a reason why the Louisiana Crunch Cake holds such a special place in Southern culinary traditions. It’s more than just a cake; it’s a celebration of textures and flavors. Imagine a rich, moist yellow cake, infused with a delicate vanilla essence, providing the perfect foundation. But what truly sets this cake apart is its distinctive “crunch” layer. This magical element, created by a generous sprinkle of granulated sugar and sweetened shredded coconut flakes, caramelizes beautifully during baking, offering a delightful textural contrast that surprises and delights with every bite.
The crowning glory of this magnificent dessert is its sweet and tangy glaze. This luscious topping cascades over the warm cake, seeping into its nooks and crannies, and creating a glistening, flavorful coat. The subtle tang of lemon juice in the glaze perfectly complements the sweetness of the cake and the coconut, ensuring a harmonious flavor profile that is never cloyingly sweet. It’s this combination of tender cake, crunchy coconut, and vibrant glaze that makes the Louisiana Crunch Cake an unforgettable treat.
A Cake for Every Moment
This cake isn’t just for special occasions; it’s designed to bring joy to your everyday. From a decadent breakfast alongside a steaming cup of coffee to an indulgent afternoon treat, or even as the perfect ending to a family dinner, the Louisiana Crunch Cake truly shines. I recently found myself enjoying thick, generously glazed slices of this cake throughout an entire weekend. It effortlessly transitioned from a delightful morning bite with coffee, to a satisfying lunch companion, and finally, a cozy evening dessert paired with a glass of milk while relaxing on the couch. Its versatility makes it a beloved staple in many households, and once you try it, you’ll understand why.
The simple yet profound pleasure of slicing into a perfectly baked Louisiana Crunch Cake, with its golden-brown crust, tender crumb, and inviting aroma, is unmatched. The sweet and tangy glaze, still slightly warm, creates a waterfall effect as it trickles down the sides, promising a burst of flavor in every mouthful. It’s this sensory experience that elevates it from a mere dessert to a cherished memory, a comforting presence that makes any moment feel a little more special.
Essential Tips for Baking the Perfect Louisiana Crunch Cake
While this recipe is straightforward, a few key techniques will ensure your Louisiana Crunch Cake turns out perfectly every time, delivering that coveted moist crumb and delicate texture. Paying attention to these details can make all the difference between a good cake and an extraordinary one.
1. Do Not Overmix the Batter
This is perhaps the most crucial tip for a tender cake. Once you begin incorporating the dry ingredients (cake flour, baking soda, baking powder) into the creamed butter and sugar mixture, handle the batter gently. Overmixing develops the gluten in the flour, leading to a tough, dense, and chewy cake rather than the light, airy, and tender texture we desire. Mix only until the ingredients are just combined. You can even stop the electric mixer when the last flour batch is added and finish stirring by hand with a spatula to prevent over-agitation.
2. Avoid Overbaking at All Costs
Overbaking is the enemy of a moist cake. You want to start checking the cake for doneness around the 40-minute mark. Use a wooden skewer or a toothpick inserted into the center of the cake; it should come out with a few moist crumbs attached, or clean, depending on your oven and pan. A perfectly baked cake will be golden brown and spring back lightly when touched. My cake took exactly 47 minutes in an angel food cake pan, but baking times can vary significantly—up to an hour—if you’re using a bundt cake pan, which often requires longer due to its thicker structure. Keep a close eye on it!
3. Allow Ample Cooling Time in the Pan
Patience is a virtue, especially when it comes to delicate, moist cakes like this one. Resist the temptation to immediately invert the cake out of the pan. Because of its incredible moisture, attempting to remove it too soon can result in a crumbled, messy (albeit still delicious) disaster. Let the cake rest in the pan for at least 20 minutes at room temperature after removing it from the oven. During this time, the cake will continue to set, and its edges will naturally begin to pull away from the sides of the pan. After 20 minutes, gently run a butter knife along the edges to loosen any sticky spots. Allow it to cool for an additional 10 minutes before carefully inverting it onto a serving plate or wire rack. While it cools, prepare your irresistible sweet and tangy glaze!
This Louisiana crunch cake is truly perfect for any gathering, from lively 4th of July barbecues and family picnics to a simple, comforting treat enjoyed with a good cup of coffee any day of the week. Its inviting aroma and delightful taste will surely make it a favorite in your recipe collection!
Louisiana Crunch Cake
15 minutes
45 minutes
1 hour
Louisiana Crunch Cake is a southern classic! The yellow cake layer is extremely tender with sugar and flaked coconut that creates the ‘crunch’. Sweet and slightly tangy icing on top ties the whole thing together. Perfect for summer picnics to serve along with fruit or with a good cup of coffee!
Ingredients
For the Louisiana crunch cake:
- 1/4 cup granulated sugar
- 1/4 cup sweetened shredded coconut flakes, packed
- 3 cups cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup (2 sticks) salted butter
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1/4 cup greek yogurt (1%, 0% it’s up to you)
- 1 tablespoon vanilla extract
- 1 teaspoon lemon juice
- 1 cup buttermilk
For the sweet and tangy glaze:
- 2 cups powdered sugar (confectioners)
- 4 tablespoons unsalted butter, melted
- 3 tablespoons evaporated milk
- 1/2 teaspoon vanilla extract
- 2 teaspoon lemon juice
Instructions
To make the Louisiana Crunch Cake:
- Place a rack in the center of the oven and preheat the oven to 350 degrees F. Spray a nonstick angel food cake or bundt cake pan with nonstick cooking spray. Drop the 1/4 cup of sugar in the pan and move the pan around to distribute the sugar evenly all over the bottom and up the sides. Leave excess sugar inside. Spread the sweetened coconut flakes evenly on the bottom. Set aside.
- In a medium bowl, whisk the cake flour, baking powder, and baking soda until just combined. Set aside.
- In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter for 5 minutes. It should become lighter in color and creamy. Add the sugar and continue to mix for another 2 minutes. Add the eggs one at a time waiting until each egg is completely mixed before adding the next. Add the Greek yogurt next, along with the vanilla extract and the lemon juice. Add the flour mixture in 3 batches, alternating with the buttermilk, make sure to start and end with the flour mixture. Do not overmix. I stopped the mixer when the last flour mixture was added and stirred manually until just mixed.
- Pour the cake batter into the prepared pan. Make sure to spread the batter evenly all over. Bake for 40 minutes to 1 hour. Insert a wooden skewer to test cake. A few crumbs to no crumbs is what you’re looking for. Depending on whether you used the angel food cake pan or the bundt cake pan, your bake time will vary. I used an angel food cake pan and it took exactly 47 minutes. If using the bundt cake pan, it will take longer.
- Remove the cake from the oven and let cool for 20 minutes at room temperature. Run a butter knife along the edges 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 an additional 10 minutes. Prepare the icing in the meantime.
To make the sweet and tangy icing:
- Combine the powdered sugar, melted butter, evaporated milk, vanilla extract, and lemon juice. The icing will seem a little thick, do not thin it out naturally. Pouring it on a hot cake causes it to thin out. Pour the icing on the top of the cake, gently use a spatula or a butter knife to help push the icing over the edges for that waterfall effect. Let icing harden before serving, 20 minutes.
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