The Coconutty Goodness Of Louisiana Crunch Cake

The Coconutty Goodness Of Louisiana Crunch Cake

from southernliving.com
165 min
10 servings

Enjoy this coconut-topped Louisiana Crunch Cake with a fresh cup of tea or coffee for a delectable treat.

Ingredients

  • Cooking spray
  • 2 cups, plus 1/4 cup granulated sugar, divided
  • 1/2 cup sweetened flaked coconut, toasted and divided
  • 3 cups (about 11 1/4 oz.) bleached cake flour (such as Swans Down)
  • 2 tsp. baking powder
  • 1 1/2 tsp. kosher salt
  • 1 1/2 cups (12 oz.) unsalted butter, softened
  • 4 large eggs
  • 1/4 cup sour cream, at room temperature
  • 2 tsp. vanilla extract
  • 1 cup whole buttermilk

Directions

  1. 1

    Prepare the Cake: Preheat oven to 325°F. Heavily grease a 12-cup Bundt pan with cooking spray. Sprinkle 1/4 cup of the sugar into greased Bundt pan; tilt and rotate pan until sugar fully coats all sides and bottom of pan.

  2. 2

    Add coconut to pan: Sprinkle 1/4 cup of the coconut around bottom of sugar-coated Bundt pan. Set aside.

  3. 3

    Combine dry ingredients: Whisk together flour, baking powder, and salt in a medium bowl until no lumps remain.

  4. 4

    Cream butter and sugar: Beat butter and remaining 2 cups sugar with a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, 3 to 5 minutes.

  5. 5

    Add eggs: Add eggs, 1 at a time, beating on medium speed until just combined, about 1 minute, stopping to scrape down sides of bowl as needed.

  6. 6

    Add sour cream: Add sour cream and vanilla to mixer; beat on medium speed until combined, about 30 seconds.

  7. 7

    Finish cake batter: With mixer running on low speed, alternately add flour mixture and buttermilk in 3 additions, beating until combined, starting and ending with flour mixture.

  8. 8

    Add batter to pan: Gently transfer Cake batter to prepared Bundt pan, making sure not to disturb sugar coating on bottom and sides of pan; spread evenly into pan.

  9. 9

    Bake Cake: Bake Cake in preheated oven until a wooden pick inserted in center of Cake comes out clean and top of Cake is a deep golden brown, 1 hour to 1 hour, 5 minutes. Cool Cake in Bundt pan on a wire rack for 15 minutes.

  10. 10

    Cool Cake: Invert Cake onto wire rack, and let cool completely, 1 to 2 hours.

  11. 11

    Prepare the Glaze: Vigorously whisk together powdered sugar, butter, vanilla, and 3 tablespoons of the heavy cream in a medium bowl until smooth, about 30 seconds. Add remaining cream, 1/2 tablespoon at a time, until glaze reaches desired consistency.

  12. 12

    Drizzle Glaze: Immediately drizzle Glaze over cooled Cake. Top evenly with the remaining 1/4 cup coconut. Store Cake at room temperature, wrapped in plastic wrap or in an airtight container, for up to 3 days.