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Coconut Louisiana Crunch Cake

Ingredients 

  • 3 cups cake flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 3/4 cups sugar
  • 1 cup salted butter (softened)
  • 4 large eggs (at room temperature)
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 1 cup buttermilk

FOR THE COCONUT TOPPING:

  • 1/4 cup granulated sugar
  • 1/3 cup shredded coconut

FOR THE GLAZE:

  • 2 cups powdered sugar
  • 1/4 cup butter (melted)
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract
  • 3-4 tablespoons heavy cream

Instructions 

MAKE THE CAKE:

  • Preheat the oven to 350º Fahrenheit.
  • Whisk together the cake flour, salt, baking powder and baking soda.
  • In another bowl, cream the butter until it is creamy and almost white in appearance.
  • Add in the sugar. Beat an additional 2 minutes, scraping the sides of the bowl as needed.
  • Beat in the eggs, one at a time, mixing in each egg completely before adding in another.
  • Mix in the sour cream and extracts.
  • Add the flour alternately with the buttermilk, mixing gently (or on low speed) just until combined. Do not overmix or the cake will not be soft.
  • Grease with shortening and dust with flour a 12 cup bundt cake pan (or use our cake release  ).
  • Sprinkle ¼ cup sugar into the bottom of the pan. Shake the pan slightly so the sugar coats the sides of the pan as well as the bottom.
  • Sprinkle shredded coconut evenly in the bottom of the pan.
  • Pour the batter into the pan and use a spatula to make sure is is even.
  • Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
  • Allow the cake to cool for just 5 minutes in the pan, then loosen the edges and turn it out onto a cake plate to cool completely.

MAKE THE GLAZE:

  • In a small bowl, whisk together the sugar, melted butter, and extracts.
  • Add heavy cream, one tablespoon at a time, until it is the consistency you’d like.
  • Drizzle the glaze over the cooled cake. If the cake still warm, the glaze will melt and run thin. It’s a matter of preference as far as how you want it to look.
  • Note: This makes a lot of glaze. If you’d like less glaze, make ½ a recipe. This will save calories as well.

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