Louisiana Crunch Cake
A moist yellow cake with a crisp coconut crust and a rich lemon glaze. This Louisiana Crunch Cake is simple to prepare and perfect for brunches, holidays, or casual gatherings with friends and family.
8 Servings
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
To Make This Recipe Gluten-Free: To prepare a gluten-free version of Louisiana Crunch Cake, substitute the yellow cake mix with a certified gluten-free yellow cake mix. Ensure that all other ingredients, including the coconut and extracts, are also labeled gluten-free to avoid cross-contamination. Bake time and texture may vary slightly depending on the brand of gluten-free mix used.