Louisiana Crunch Cake
Packed with a combination of coconut, lemon and almond, this Louisiana Crunch Cake is sure to be a favorite sweet treat in your house!
Servings: 16 servings
Calories: 456kcal
Ingredients
- 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
For Topping
- ½ cup coconut flakes lightly toasted
- ½ cup sliced almonds lightly toasted
Instructions
For the Pound Cake
- Preheat oven to 350°F. Lightly grease or spray a standard tube pan or Bundt pan; set aside.
- Using a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy (~2-3 minutes on medium-high speed).
- Add the eggs one at a time, mixing after each addition.
- Using a separate bowl, combine flour, baking powder, baking soda and salt; stir until well combined. Add flour mixture to the larger mixing bowl; 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.
Nutrition
Calories: 456kcal | Carbohydrates: 61g | Protein: 6g | Fat: 22g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 150mg | Potassium: 151mg | Fiber: 2g | Sugar: 41g | Vitamin A: 574IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 2mg
