epicurious
Louisiana Crunch Cake
This Louisiana Crunch Cake recipe uses shredded coconut and granulated sugar to obtain its crunchy exterior—a tasty contrast to the pound-cake-like interior.
👥 16 Servings⏱️ Prep & Cook: 2h 20m🔥 Cook: 45 min👤 Vallery Lomas📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●pan
- ●bowl
- ●spatula
- ●knife
- ●whisk
📝 Preparation Steps
1
Place a rack in middle of oven and preheat to 350°. Toast 1⅓ cups unsweetened coconut flakes in an even layer on a rimmed baking sheet, stirring halfway through, until golden brown, 6–⏱️ 8 minutes. Let cool.
⅓ cups unsweetened coconut flakes1(375 g) all-purpose flour3 cups(220 g) powdered sugar2 cups
2
Generously coat a 10”-diameter tube or 15-cup capacity Bundt pan with nonstick vegetable oil spray, making sure to coat every nook and indentation. Sprinkle ¼ cup (50 g) granulated sugar into pan, rotating pan to evenly coat bottom and sides. Sprinkle 1 cup toasted coconut in an even layer in bottom (not sides) of pan. Set remaining coconut aside for serving.
Nonstick vegetable oil spray(375 g) all-purpose flour3 cups(220 g) powdered sugar2 cups
3
Beat 1½ cups (3 sticks) unsalted butter, room temperature, and 8 oz. cream cheese, room temperature, in the bowl of a stand mixer fitted with the paddle attachment, on medium-high speed until almost doubled in volume and very fluffy, about ⏱️ 3 minutes. Turn off motor and add 2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, 1½ tsp. vanilla extract, and 1 tsp. coconut extract. Beat on medium-high speed until mixture is fluffier and similar in texture to frosting, 1–⏱️ 2 minutes.
½ cups (3 sticks) unsalted butter, room temperature1(375 g) all-purpose flour3 cups(220 g) powdered sugar2 cups. cream cheese, room temperature8 oz½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt2½ tsp. vanilla extract1. coconut extract1 tsp
4
Reduce mixer speed to medium and, with motor running, gradually pour in remaining 3 cups (600 g) granulated sugar in a steady stream, about ⏱️ 2 minutes. Increase speed to medium-high and beat until batter is very pale, incredibly light and fluffy (like whipped butter), and almost tripled in volume, about ⏱️ 5 minutes.
5
Reduce speed to medium and add 6 large eggs, room temperature, one at a time, mixing until each egg is incorporated before adding the next, about ⏱️ 3 minutes total. (Don’t worry if the batter appears slightly broken at this point.) Using a rubber spatula, scrape bottom and sides of bowl.
large eggs, room temperature6(375 g) all-purpose flour3 cups(220 g) powdered sugar2 cups
6
Reduce speed to low speed and add ½ tsp. baking powder, then add 3 cups (375 g) all-purpose flour in 3 batches, mixing after each addition just until flour is barely incorporated before adding more, about ⏱️ 30 seconds per addition. (Some pockets of unincorporated flour are okay.) Gently stir with spatula to incorporate any remaining flour. Dollop batter over coconut in prepared pan and smooth into an even layer, being careful not to mix the coconut and sugar into the batter too much. (Using a cookie scoop to dollop that batter on top of the coconut works well.)
7
Bake cake ⏱️ 40 minutes. Reduce oven temperature to 325° and rotate cake (do not remove from oven). Continue to bake until a tester inserted into the center comes out clean, 45–⏱️ 55 minutes more. Transfer pan to a wire rack and let cake cool in pan ⏱️ 10 minutes. Run a small offset spatula or knife around inside of pan to loosen cake. Invert cake out onto rack and let cool completely.
8
Whisk 2 cups (220 g) powdered sugar and 2 Tbsp. water in a large bowl until smooth. (If glaze is too thick, add an additional 1 tsp. water at a time until thick but pourable.) Pour glaze over cake, allowing it to drip down sides. Immediately scatter reserved coconut over and sprinkle with flaky sea salt if desired. Let sit at least ⏱️ 1 hour before slicing. Do Ahead: Cake can be made 3 days ahead. Store lightly wrapped at room temperature.
(375 g) all-purpose flour3 cups(220 g) powdered sugar2 cupsFlaky sea salt (optional)
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