Louisiana Crunch Cake - Southern Classic Made from Scratch (2024)

There’s no doubt that the Louisiana Crunch Cake is a southern classic that ranks up there with crack cake and other favorites. It is a golden yellow cake with a delicious coconut glaze with nuts that crunches in all the right places.

The other great thing about this cake is you can tweak the ingredients as you like. If you prefer one type of nut over another, swap it. Test with plain glaze or with the nuts and coconut in it. You can easily adapt it to your family’s tastes.

Ingredients

Pan Preparation

• Solid shortening, or softened butter
• Almond flour

Crunch Layer

• Granulated sugar
• Sweetened coconut flakes

Cake

• All-purpose flour
• Baking powder
• Baking soda
• Butter, salted
• Granulated white sugar
• Large eggs
• Buttermilk
• Vanilla extract

Glaze

• Powdered sugar
• Milk, or cream
• Vanilla
• Ground coconut
• Ground almonds
• Ground cashews

If you can’t get your hands on almond flour to prepare the pan, you can use plain dried breadcrumbs instead. Many of the vintage recipes use this but I always prefer almond flour.

How to make Louisiana Crunch Cake

Prepare the baking pan by lighting coating with shortening or softened butter then coat with almond flour and tap off any excess.

Crunch layer

1. Combine ¼ cup sugar with ¼ cup of coconut flakes and spread across the bottom of the cake pan.

Cake

1. Preheat the oven to 350°F.
2. Mix the flour, baking powder, and baking soda in a small bowl.
3. In a larger bowl, mix the softened butter and granulated sugar until light and fluffy then add the eggs, one at a time and mix in thoroughly (don’t forget to scrape those sides!)
4. Add ⅓ of the flour mixture and mix well then add ½ of the buttermilk to the batter and mix.
5. Add another ⅓ of the flour and mix then the last of the buttermilk and vanilla.
6. Finally, add the last of the flour and combine then spread the batter over the crunch layer in the pan.
7. Place in the oven and bake for 55-60 minutes or until a toothpick inserted into the cake comes out clean.
8. Remove from the oven and cool for 30 minutes or more before adding the glaze.

Glaze

1. Remove from the cake pan once cooled.
2. Mix all the glaze ingredients until smooth and coat the cake.
3. Once set, you can slice up and serve.

Recipe notes

Using almond flour to dust your cake pan will make it so much easier to get it out of the pan, especially when using a bundt pan.

For me, the ground nuts and coconut in the glaze are what make the Louisiana crunch cake live up to its name. But you can take them out and have a crunch-free glaze if you prefer. Or add a few toasted coconut flakes and nuts to the top of the glaze to finish.

Can you use a Bundt pan instead?

I use a tube pan for this recipe, but you can definitely use a Bundt pan to create this cake. Just remember that the glaze will mostly drip off the cake with this style of pan because it doesn’t create a flat top.

How do you store the cake?

Once the crunch cake glaze is set, you can store it in a sealed container in the fridge for up to three days. But I’m betting it won’t last that long!

MORE CAKE RECIPES YOU’RE GOING TO LOVE

• Pineapple Upside Down Cake
• Orange Dreamsicle Cake
• Pig Pickin’ Cake
• Crack Cake
• Carrot Cake

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