Sweet Southern Louisiana Crunch Cake Recipe: A Homemade Gem

Southern bakers have long cherished this delectable Louisiana crunch cake recipe that brings pure comfort to any gathering.

Buttery layers meld with a golden, crispy coconut topping that creates irresistible texture and depth.

The cake whispers stories of warm kitchens and sweet Southern hospitality.

Generations have passed down this beloved dessert, celebrating its rich, moist crumb and delightful crunch.

Each slice promises a perfect balance of sweetness and nostalgia.

Every bite connects you to a rich culinary tradition that feels like a warm embrace.

Let’s find out this classic Southern treasure and savor a slice of pure deliciousness.

Quick Recipe Overview

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

Calories: 498 kcal

Servings: 9

What Goes in a Louisiana Crunch Cake

• Cake Flour: Fine-textured flour that creates an incredibly soft, tender cake with delicate crumb; choose high-quality unbleached flour for best results.
• Salt: Enhances overall flavor and balances sweetness; use fine sea salt for smooth distribution.
• Baking Powder: Critical leavening agent that helps cake rise evenly and creates light texture.
• Baking Soda: Helps neutralize acidic ingredients and provides additional lift to the cake.

• Butter: Provides rich flavor and smooth texture; ensure it's at room temperature for perfect creaming.
• Granulated Sugar: Adds sweetness and helps create tender cake structure; fresh, fine-grain sugar works best.
• Eggs: Bind ingredients and create structure; use fresh, large eggs at room temperature for optimal mixing.
• Sour Cream: Adds moisture and tangy depth; choose full-fat version for richest flavor.
• Vanilla Extract: Delivers warm, complex flavor; use pure vanilla for most authentic taste.
• Buttermilk: Adds tenderness and slight tanginess; helps activate baking soda for better rise.

• Coconut Flakes: Provides tropical crunch and texture; use unsweetened, fresh flakes for best flavor.
• Confectioners' Sugar: Creates smooth, silky glaze; sift to prevent lumps.
• Melted Butter: Adds richness to glaze; use unsalted butter for controlled sweetness.
• Heavy Cream: Helps adjust glaze consistency; fresh cream creates glossy finish.

Tools to Bake a Louisiana Crunch Cake

• Stand Mixer or Hand Mixer: Essential for creaming butter and beating cake batter smoothly.
• Large Mixing Bowls: Needed for combining dry and wet ingredients.
• Bundt or Tube Pan: Gives the cake its classic ring shape with crispy edges.
• Sifter: Helps blend dry ingredients and remove any lumps.
• Measuring Cups and Spoons: Precise measurements are key to perfect baking.
• Whisk: Perfect for mixing glaze and ensuring no lumps.
• Wooden Spoon or Spatula: Helps fold ingredients gently.
• Wire Cooling Rack: Allows cake to cool evenly without getting soggy.
• Skewer or Toothpick: Checks cake doneness by testing for moist crumbs.

Baking Louisiana Crunch Cake the Way

• Oven Preparation

Set up your oven at a warm 350°F and lovingly coat a fancy tube or bundt pan with butter and flour for a smooth release.

• Fluffy Foundation

Cream soft butter until cloud-like and puffy, gradually blending in sugar until the mixture looks light and dreamy.

• Creamy Mixture

Gently fold in eggs one by one, then swirl in sour cream and vanilla for a silky smooth base that promises deliciousness.

• Dry and Wet Dance

Alternate adding dry ingredients and buttermilk, creating a harmonious batter that’s perfectly balanced and smooth.

• Coconut Layer

Sprinkle a generous layer of sugar and coconut flakes along the pan’s bottom and sides, creating a magical caramelized crust.

• Baking Magic

Pour the batter into the prepared pan and bake for about an hour, watching for a golden surface and clean skewer test.

• Sweet Finale

Cool the cake completely, then drizzle with a luxurious glaze and garnish with extra coconut and crunchy almonds for a tropical celebration.

Tasty Variations for Crunch Cake Recipes

• Experiment with toasting coconut flakes before adding them to the pan for a deeper, nuttier flavor profile.
• Wrap the completely cooled cake tightly in plastic wrap and store at room temperature for up to 3 days to maintain its incredible moisture and texture.
• Swap vanilla extract for almond extract or add a splash of rum to give the cake a unique twist that surprises your taste buds.
• Try adding crushed macadamia nuts or pecans to the coconut coating for an extra layer of crunch and nutty richness that elevates the entire dessert.
• For a tropical spin, mix in a tablespoon of fresh lime zest or replace some milk with coconut milk in the glaze to intensify the coconut experience.

How to Serve Louisiana Crunch Cake Right

• Sweet Breakfast Companion: Pair this Louisiana Crunch Cake with a hot cup of coffee or freshly brewed tea for a delightful morning treat that will wake up your taste buds.
• Dessert Elegance: Serve slices on beautiful dessert plates with a dollop of whipped cream and a sprinkle of toasted coconut for an elegant after-dinner presentation.
• Brunch Centerpiece: Create a stunning brunch spread by placing the cake on a decorative cake stand, surrounded by fresh berries and mint leaves for a pop of color and freshness.
• Party Pleaser: Cut into smaller squares and serve at potlucks or gatherings, allowing guests to enjoy bite-sized pieces of this delectable southern-style cake with its crunchy coconut topping.

Keeping Louisiana Crunch Cake Fresh

• Smart Storage Solutions
• Cake Shelter: Store cooled cake in an airtight container at room temperature for 3-4 days, keeping its delightful texture and flavor intact.
• Refrigeration Strategy: When glazed, wrap cake tightly with plastic wrap and refrigerate up to 5 days, ensuring freshness stays locked in.
• Freezing Technique: Slice cake into individual portions, wrap each carefully in plastic wrap, then aluminum foil. Freeze for up to 2 months, perfect for future sweet cravings.
• Coconut Crunch Tip: Keep extra shredded coconut and almonds in sealed containers at room temperature, ready to sprinkle for renewed cake decoration whenever needed.

Decadent Louisiana Crunch Cake Recipe

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4.8 from 18 reviews

• Total Time: 1 hour 30 minutes
• Yield: 9 1x

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Description

Grandma’s Louisiana crunch cake brings Southern charm to classic dessert lovers. Rich, buttery layers with coconut crumble create a nostalgic experience you’ll crave again and again.

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Ingredients

Scale 1x2x3x

• 3 cups (710 ml / 24 fl oz) cake flour (not self-rising)
• 1 cup (226 g / 8 oz) butter (at room temperature)
• 2 cups (400 g / 14 oz) granulated sugar
• 4 large eggs (at room temperature)
• 1 cup (240 ml / 8 fl oz) buttermilk
• 2 cups (240 g / 8 oz) confectioners’ sugar
• ¼ cup (57 g / 2 oz) melted butter
• ¼ cup (60 ml / 2 fl oz) sour cream
• 2 tsps vanilla extract
• ¼ tsp pure vanilla extract
• 1 tsp salt
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ cup (50 g / 1.8 oz) granulated sugar (for sprinkling in pan)
• ¼ cup (20 g / 0.7 oz) coconut flakes
• ¼ cup (30 g / 1 oz) coconut flakes (for glaze)
• ¼ cup (25 g / 0.9 oz) sliced almonds
• 2–3 tbsps (30–45 ml / 1–1.5 fl oz) heavy cream or whole milk (as needed)

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Instructions

1. Preparation: Warm oven to 350°F (177°C) and meticulously coat tube or bundt pan with butter and flour, ensuring comprehensive coverage.
2. Dry Ingredients: Sift flour, salt, baking powder, and baking soda into mixing bowl, setting aside for later integration.
3. Butter Mixture: Cream butter using electric mixer at medium speed until light and airy, gradually incorporating sugar until pale and fluffy.
4. Wet Components: Introduce eggs individually at low speed, blending sour cream and vanilla extract until smoothly combined.
5. Batter Assembly: Gently fold dry ingredient mixture and buttermilk together in alternating stages, maintaining delicate mixing technique.
6. Pan Preparation: Generously dust pan bottom and sides with granulated sugar, creating caramelized foundation, then evenly distribute coconut flakes across surface.
7. Baking Process: Pour batter into prepared pan, spreading uniformly, and bake for 55-65 minutes, rotating midway to ensure even cooking. Confirm doneness with clean skewer test.
8. Cooling Technique: Rest cake in pan on wire rack for 10 minutes, then carefully invert onto serving plate.
9. Glaze Creation: Whisk powdered sugar, melted butter, milk, and vanilla until achieving silky, pourable consistency.
10. Finishing Touches: Pierce cake surface with fork, drizzle glaze allowing it to penetrate, then garnish with additional shredded coconut and sliced almonds for enhanced texture and visual appeal.

Notes

• Avoid Overmixing: Gently fold dry ingredients and buttermilk to maintain cake’s tender, light texture and prevent tough, dense results.
• Sugar Caramelization Technique: Sprinkle granulated sugar before baking to create a delightful golden-brown crust with enhanced flavor and crunch.
• Pan Preparation Matters: Thoroughly coat tube or bundt pan with butter and flour to ensure seamless cake release and prevent sticking.
• Temperature and Timing: Rotate cake midway through baking for even browning and use skewer test to confirm perfect doneness without overbaking.

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Category: Desserts
• Method: Baking
• Cuisine: Southern American

Nutrition

• Serving Size: 9
• Calories: 498
• Sugar: 41 g
• Sodium: 220 mg
• Fat: 24 g
• Saturated Fat: 15 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 60 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 102 mg