Made with yellow cake mix, butter, milk, coconut, and lemon glaze, this Louisiana Crunch Cake is sweet, tangy, and surprisingly easy.
So here’s the thing—I wasn’t planning to bake that day. You know those weird afternoons where your brain feels like a browser with 47 tabs open? That was me. I had laundry to fold, a kid in a mood, and zero clue what we were having for dinner. But what did I do instead of tackling any of that? I made cake.
Not just any cake. Louisiana Crunch Cake.
Now, I’d heard of it before, probably from an aunt or someone’s grandma. It always sounded mysterious—like something that shows up on a church potluck table and disappears before you get a slice. But I had a yellow cake mix and exactly zero willpower, so I gave it a go.
And I don’t mean to be dramatic, but this cake changed my day. The smell alone was enough to make me pause mid-spiral. Toasty coconut. Sweet vanilla. A hint of lemon that made the whole kitchen feel a little more… hopeful?
By the time it was out of the oven and glazed (badly, I might add—I didn’t even wait for it to cool), I’d already eaten a corner piece with my fingers. Right off the rack. Zero shame.
This isn’t a fancy cake. It’s not the kind you plan three days in advance and serve on china. It’s the kind you make when life feels messy and you just need something warm and sweet to remind you that everything’s probably going to be okay.
Why You’ll Love This Louisiana Crunch Cake Recipe?
First of all, it’s easy. Like, almost insultingly easy. You’re using boxed mix, and no one is judging you—not even the imaginary French pastry chef in your head.
Second, it’s unexpected. I mean, yellow cake mix doesn’t usually turn into something that tastes like it came from a bakery in New Orleans, right?
But the magic is in the textures. The bottom (which becomes the top when you flip it) gets this golden, crunchy coconut crust thanks to butter and toasting in the bundt pan. The inside stays soft and fluffy and just barely sweet. And the glaze? Lemon and vanilla, slightly warm, slightly gooey… like the good kind of sticky.
If you’ve never had Louisiana Crunch Cake before, just know this: it’s comfort food pretending to be a showstopper. Or maybe it’s the other way around.
Ingredient Notes:
I didn’t have to run out for anything—hallelujah. You might already have most of this stuff too. If not, it’s the kind of list you can pick up at the store in under five minutes wearing slippers. No shame.
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Yellow cake mix: Yep, boxed. Use your favorite brand. Some have pudding mix in them already—extra bonus.
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Eggs, whole milk, and melted butter: The usual suspects. I use whole milk for that rich texture, but you do you.
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Shredded coconut + desiccated coconut: Sweetened or not, honestly? Whatever you have. You’ll mix some in and line the pan with the rest. That’s what gives you that glorious crunch.
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Powdered sugar, lemon extract, vanilla extract, and more butter (because obviously): For the glaze. Don’t skip the lemon extract unless you have to—it really makes it.
How To Make Louisiana Crunch Cake?
Let me walk you through this the way I’d explain it to a friend over FaceTime—probably while holding a glass of wine and wearing pajama pants.
Step 1: Preheat your oven to 350°F.
Do this first. Not after you start mixing, not when the batter’s already in the pan. I say this from experience.
Step 2: Butter the bundt pan like you’re trying to win a prize.
Seriously, every curve and corner. Then toss in your desiccated coconut and tilt the pan around until it sticks to the sides. If some clumps together, just call it “rustic.”
Step 3: Mix the wet ingredients in a big bowl.
Eggs, milk, melted butter—whisk until smooth. Then gently stir in the cake mix and shredded coconut. Don’t overmix. If your batter’s a little lumpy, it’s fine. Life’s a little lumpy, too.
Step 4: Pour into the pan and bake for 40–45 minutes.
It’ll smell amazing. Like toasted coconut and something cozy from your childhood, even if you didn’t grow up anywhere near Louisiana.
Step 5: Make the glaze while it bakes.
In a bowl, mix powdered sugar, melted butter, milk, vanilla, and lemon extract. Taste it. Adjust it. Maybe make extra. No one’s stopping you.
Step 6: Cool slightly, then flip.
Let the cake rest in the pan for about 10–15 minutes. Then say a little prayer and flip it out onto a plate or cooling rack. Hopefully it comes out clean. If it doesn’t? Drizzle that glaze and hide the flaws. We’re not here for perfection.
Want To Save This Recipe?
Step 7: Pour the glaze and try not to eat half before it sets.
Let it sit for 15–20 minutes to firm up. Or don’t. I usually sneak a piece while it’s still warm and messy. It’s honestly the best part.
Storage Options:
You can leave this cake out at room temp—just cover it lightly and it’ll stay soft and happy for about 3 days. If you do refrigerate it (because you have willpower), let it come back to room temp before eating. Cold glaze isn’t nearly as good.
To freeze, slice it up, wrap each piece individually, and store in a zip-top bag. It’ll keep for a couple months, and you’ll thank yourself when 11 p.m. cravings hit.
Variations and Substitutions:
I never make the exact same cake twice. Here’s how you can switch it up, depending on your mood or what’s hiding in your pantry:
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Try orange or almond extract in the glaze. Totally changes the vibe.
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Add chopped nuts to the crunch layer. Pecans or almonds are my go-to.
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Use sour cream in the batter. Sub part of the milk—makes the crumb richer, denser, more pound cake-y.
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Top with toasted coconut after glazing. For those dramatic Instagram-worthy moments. I see you.
What to Serve with Louisiana Crunch Cake?
This cake doesn’t need anything, but it plays well with others:
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Strong coffee or hot tea. Basic? Maybe. Perfect? Absolutely.
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Berries and whipped cream. Makes it feel a little more “dessert course” than “snack at 10 a.m.”
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Vanilla ice cream. Especially if you’re serving it warm. I’m drooling just thinking about it.
Frequently Asked Questions:
Do I really need a bundt pan?
I mean… not technically. But it gives you that signature crunchy crust. You can use a loaf or 9×13 pan, but the vibe is different.
Is it super coconut-y?
Not overwhelmingly. It’s more about texture than flavor. Even people who “don’t like coconut” usually come back for seconds.
Can I skip the glaze?
You could. But then it’s not really Louisiana Crunch Cake, is it? The glaze brings it all together.
Listen, this cake isn’t just a recipe—it’s a mood. It’s comfort. It’s chaos and crumbs and late-night snacking and that little glimmer of joy when you take a bite and think, wow, I made this.
So make it. Share it (or don’t). And let me know how it goes. Did your bundt cake break in half but still taste amazing? Did your glaze drip down the sides like a sugar waterfall? Did someone ask for seconds before you sat down? I wanna hear it all.
Cake is better when there’s a story behind it—and now this one’s yours.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Louisiana Crunch Cake
Ingredients
Cake:
- 1 box yellow cake mix
- 4 large eggs
- 1 cup whole milk
- ½ cup unsalted butter melted
- 2 tablespoons shredded coconut sweetened or unsweetened
Crunch Topping:
- 2 tablespoons desiccated coconut sweetened or unsweetened
- Additional unsalted butter for greasing the pan
Glaze:
- 2 cups powdered sugar
- 4 tablespoons unsalted butter melted
- 4 tablespoons milk or heavy cream
- ½ teaspoon vanilla extract
- ½ teaspoon lemon extract
Instructions
Preheat the oven:
- Set the oven to 350°F (175°C). Prepare a standard bundt pan by generously greasing it with butter. Sprinkle the desiccated coconut into the pan, tilting it as needed to ensure the coconut adheres evenly to the greased surface. Set aside.
Mix the batter:
- In a large mixing bowl, whisk together the eggs, whole milk, and melted butter until well combined. Add the yellow cake mix and shredded coconut, and stir until the batter is smooth. Take care not to overmix.
Pour and bake:
- Transfer the batter to the prepared bundt pan, spreading it evenly. Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top is golden brown.
Cool and release:
- Allow the cake to cool in the pan for 10–15 minutes before carefully inverting it onto a wire rack or serving plate. Let it cool completely before glazing.
Prepare the glaze:
- In a medium bowl, combine the powdered sugar, melted butter, milk or cream, vanilla extract, and lemon extract. Whisk until the glaze is smooth and pourable. Adjust consistency with a small amount of milk, if necessary.
Glaze and serve:
- Drizzle the glaze evenly over the cooled cake. Allow the glaze to set for 15–20 minutes before slicing and serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
