Packed with a combination of coconut, lemon and almond, this Louisiana Crunch Cake is sure to be a favorite sweet treat in your house!
I’ve always found recipe naming to be rather funny. Sure, there are some classics like casseroles, lasagna and spaghetti. Everyone knows what you’re talking about when you mention cheesy lasagna. But other recipes are a bit off. (*I’m looking at you, Aunt Sue’s Favorite Cake.*) I touched on this topic a while back when we made these Tiger Shark Muffins. Uh, I mean when we made those Spinach Cornbread Muffins.
But just recently, I stumbled across Entenmann’s Louisiana Crunch Cake in the grocery store. Correction. I re-stumbled across Entenmann’s Louisiana Crunch Cake. Every so often, my mom would pick up this treat or something similar when we were kids. It was delicious…and I’m sure it still is. But my adult self had to stop and wonder about the origins of this Louisiana Crunch Cake.
After all, these is nothing Louisiana about this cake. If it had been a king cake, then I’d have understood. (King cakes are a traditional Mardi Gras treat in Louisiana.) Heck, if it had included peaches, strawberries or pecans, then I’d have understood. (Louisiana is known for all 3 of these crops.) But nope, this cake has none of those. So what the heck? We might as well have called this a Crystal Ball Cake. Because that makes about as much sense as a Louisiana Crunch Cake.
But setting aside the naming of this cake, it’s still got a mighty tasty combination of flavors. It’s essentially a buttermilk pound cake covered with coconut glaze. I decided to use this as a starting point, but I added a bit of lemon juice into the cake as well as sliced almonds on top of the cake. Oh, and I added a tiny splash of almond extract to the glaze. (Almond extract is potent stuff! I only added 1/4 teaspoon. I was tempted to add more, but I’m glad I didn’t as that 1/4 teaspoon was just right.) The almond extract is my secret ingredient here! In fact, Laura took one bite of this cake and said, “Hey, get back here with that cake…it tastes like wedding cake!” Yup, that’s the almond extract doing its job.
So in all fairness, I can’t speak to whether this Louisiana Crunch Cake tastes like the Entenmann’s version. That’s because I chose to come home and bake this version instead. What can I say? I find baking therapeutic! (I don’t believe Enternmann’s includes lemon or almond flavors in their version.) But I can say that this cake is mighty tasty, and you won’t be disappointed! I find coconut, lemon and almond flavors perfect for these early days of summer. Enjoy this Crystal Ball Cake…or Wizard’s Staff Cake…or Dragon’s Bane Cake…or whatever other name you choose to call it. Cheers!