Louisiana Crunch Cake
This Louisiana Crunch Cake is about to be your new favorite dessert. Soft, moist bundt cake is surrounded with a sugary, coconut crust and topped with a homemade icing, sliced walnuts and toasted coconut flakes.
Servings 12 Servings
Calories 554kcal
Ingredients
Cake Ingredients
- 3 cups flour
- 2 tsp baking powder
- 1 Tsp Salt
- 2 cups white sugar
- 1 1/2 cups butter softened
- 4 eggs room temperature
- 1/3 cup sour cream
- 2 tsp vanilla extract
- 1/3 cup flaked coconut
Icing Ingredients
- 4 tbsp heavy cream
- 1 1/2 cup powder sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees. Spread Coconut Flakes on a baking sheet. Bake for 8-10 minutes. Or until golden brown.
- In a medium bowl, combine flour, baking powder and salt.
- Beat butter and sugar until creamy.
- Add eggs, on at a time.
- Beat in sour cream and vanilla extract.
- Combine wet and dry ingredients until just incorporated. Don't overmix.
- Spray the inside of bundt pan with cooking spray. Sprinkle white sugar in bundt pan and spread it around all the sides. Sprinkle half of the coconut flakes in the pan too.
- Carefully pour the batter into the bundt cake pan.
- Bake cake at 350 degrees for 45-50 minutes, or until top is golden brown.
- Allow to cool fully, at least one hour.
- While cake is cooling, make icing by combining all the icing ingredients.
- Carefully dump cake on a cutting board or cooling rack and drizzle icing evenly over the cake.
- Sprinkle the rest of the coconuts and sliced almonds. Slice and serve.
Nutrition
Calories: 554kcal