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!
Louisiana Crunch Cake
- 1 cup unsalted butter room temperature
- 2 cups granulated sugar
- 4 large eggs room temperature
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup sour cream
- 2 tsp vanilla extract
- 2 tsp lemon juice
- 1 cup buttermilk
- ¼ cup coconut flakes
For the Glaze
- 2 cups powdered sugar
- 4 Tbsp unsalted butter melted
- 2-3 Tbsp milk
- 1 tsp vanilla extract
- ¼ tsp almond extract
- ½ cup coconut flakes lightly toasted
- ½ cup sliced almonds lightly toasted
For the Pound Cake
- Preheat oven to 350°F. Lightly grease or spray a standard tube or bundt pan; set aside.
- Using a countertop mixer, cream together the butter sugar until light and fluffy (~2-3 minutes on medium-high speed).
- Add the eggs one at a time, mixing after each addition.
- Add flour, baking powder, baking soda and salt; mix until well combined.
- Add sour cream, vanilla, lemon juice, buttermilk and coconut flakes; mix until well combined.
- Transfer batter into prepared pan. Bake at 350°F for 60-65 minutes, or until a toothpick inserted into center of cake comes out mostly clean.
- Let cake cool in pan for 15 minutes before turning cake out onto baking rack. Let cake cool completely before adding Glaze.
For the Glaze
- Whisk all Glaze ingredients together until smooth. Once cake has cooled, pour Glaze on top. Before the Glaze dries, sprinkle top of cake with toasted coconut flakes and sliced almonds.