Description

This Louisiana Crunch Cake is a rich and moist Bundt cake featuring a tender crumb infused with vanilla and buttermilk. The cake is baked with a crunchy sugar and toasted coconut coating on the pan, giving it a delightful textured crust. Topped with a smooth vanilla glaze and additional toasted coconut, this dessert balances creamy sweetness with a satisfying crunch, perfect for special occasions or comforting gatherings.

Ingredients

Cake Batter

3 cups bleached cake flour (Swans Down)
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1 1/2 cups unsalted butter, softened
2 cups granulated sugar
4 large eggs
1/4 cup sour cream, at room temperature
2 teaspoons vanilla extract
1 cup whole buttermilk

Bundt Pan Coating

Cooking spray with flour
1/4 cup granulated sugar
1/4 cup sweetened flaked coconut, toasted and divided

Glaze

1 1/2 cups powdered sugar, sifted
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
3 to 4 tablespoons heavy whipping cream
Remaining 1/4 cup toasted sweetened flaked coconut for topping

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Instructions

Prepare the Bundt Pan: Preheat oven to 325°F. Generously grease a 10-cup (or 12-cup) Bundt pan with non-stick cooking spray containing flour. Sprinkle 1/4 cup granulated sugar into the pan, then tilt and rotate to evenly coat all sides with sugar. Evenly distribute 1/4 cup of toasted coconut over the bottom of the sugar-coated pan. Set aside.
Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, and kosher salt until no lumps remain. This ensures an even distribution of leavening and salt for the cake.
Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment, beat the softened butter and 2 cups granulated sugar on medium-high speed for 3 to 5 minutes until the mixture is light and fluffy, which aerates the batter for a tender crumb.
Add Eggs and Flavorings: Beat in the eggs one at a time on medium speed, mixing each until just combined. Scrape down the sides of the bowl as needed. Add the sour cream and 2 teaspoons vanilla extract, then beat on medium speed for about 30 seconds to incorporate thoroughly.
Alternate Flour and Buttermilk: Reduce mixer speed to low. Alternately add the dry flour mixture and the whole buttermilk to the batter, beginning and ending with the flour mixture. Mix until just combined to avoid overmixing, which keeps the cake tender.
Bake the Cake: Pour the batter evenly into the prepared Bundt pan and smooth the top. Bake in the preheated oven for 1 hour to 1 hour and 5 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and cool the cake in the pan on a wire rack for 15 minutes. The cake will have a golden-brown crust from the sugar and coconut coating.
Make the Glaze: Invert the cake onto a wire rack and allow it to cool completely, approximately 1 to 2 hours. In a medium bowl, whisk together the sifted powdered sugar, melted butter, vanilla extract, and 3 tablespoons heavy cream until smooth, about 30 seconds. Add the remaining 1 to 2 tablespoons cream a half tablespoon at a time to reach your desired glaze consistency, usually on the thicker side.
Glaze and Garnish: Drizzle the glaze evenly over the cooled cake. Sprinkle the remaining 1/4 cup toasted coconut over the top for a final crunchy and sweet finish. Serve and enjoy your Louisiana Crunch Cake.

Notes

Ensure butter is softened (not melted) for proper creaming with sugar.
To toast coconut, spread flaked coconut on a baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally, until golden and fragrant.
If you don’t have cooking spray with flour, grease the pan thoroughly and dust with flour or sugar to prevent sticking.
The cake is best served at room temperature after glazing to allow full flavor development.
Use fresh buttermilk for tartness and moisture, but milk mixed with 1 tablespoon vinegar or lemon juice can substitute in a pinch.

Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Category: Dessert
Method: Baking
Cuisine: Southern American