The Best Louisiana Crunch Cake Ever
Indulge in a slice of Southern decadence with *The Best Louisiana Crunch Cake Ever*! This iconic bundt cake combines a delightfully moist, buttery crumb with a sweet, crunchy coconut-infused exterior, making each bite irresistibly textured and flavorful. Enhanced with a blend of sour cream for richness, vanilla for warmth, and shredded coconut for a tropical twist, it's the ultimate dessert to impress any crowd. Finished with a silky glaze and a sprinkle of toasted coconut for that perfect balance of sweetness and crunch, this easy-to-follow recipe takes just 20 minutes of prep and bakes to golden perfection in under an hour. Whether you're celebrating a special occasion or satisfying a sugar craving, this Louisiana Crunch Cake is a showstopping treat sure to become a family favorite. Perfect for brunches, potlucks, or a stunning after-dinner dessert!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2 cups Granulated sugar
- 1 cup Unsalted butter (softened)
- 0.5 cup Vegetable oil
- 4 Eggs
- 1 cup Sour cream
- 2 teaspoons Vanilla extract
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cup Shredded sweetened coconut
- 1.5 cups Powdered sugar
- 3 tablespoons Milk
- 1 teaspoon Corn syrup
- 0.25 cup Toasted shredded coconut (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and generously grease and flour a bundt pan to prevent sticking.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream together the softened butter and sugar until light and fluffy, about 3-4 minutes.
Add the vegetable oil and mix until incorporated. Then, add the eggs one at a time, beating well after each addition.
Mix in the sour cream and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
Gently fold in the shredded sweetened coconut.
Pour the batter evenly into the prepared bundt pan. Smooth out the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes, then invert it onto a serving plate to cool completely.
To make the glaze, whisk together the powdered sugar, milk, and corn syrup in a small bowl until smooth and pourable. Adjust milk quantity if needed for desired consistency.
Drizzle the glaze evenly over the cooled cake, allowing it to drip down the sides.
Optional: Sprinkle the top with toasted shredded coconut for extra texture and flavor.
Slice and serve! Enjoy the crunchy and moist goodness of your Louisiana Crunch Cake.
Nutrition Facts
Calories |
626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 219 mg | 10% | |
| Total Carbohydrate | 77.6 g | 28% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 53.0 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 49 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 79 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
