Louisiana Crunch Cake

Louisiana Crunch Cake

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.
  • Total:
  • Serves: 14 persons



  1. 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.
  2. 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.
  3. Step 3

    Sift the cake flour, baking powder, salt and baking soda into a medium bowl until combined; set aside.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.