Louisiana Crunch Cake With Cake Mix Recipes

LOUISIANA CRUNCH CAKE

Steps:

• Preheat oven to 350 degrees F.
• Thoroughly grease and dust your bundt pan.
• Sift your dry ingredients together and keep on the side in a separate bowl. Beat your butter by itself for a good five minutes to get a super thick and fluffy texture. Add in your sugar and cream on medium speed for another two minutes.
• One at a time, add your eggs, allowing each to fully incorporate before adding the next. Gently mix through the sour cream and vanilla. Add your sifted dry ingredients in four to five additions, alternating with the buttermilk, and gently fold through to incorporate.
• Sprinkle the remaining 1/4 cup sugar over the base of your pan, followed by the coconut flakes. Pour your batter into the bundt pan, scraping your bowl clean.
• Bake for 50-60 minutes, checking with a wooden skewer after 50 minutes. (If your skewer is wet, bake until it comes out clean, checking every five minutes.)
• Leave your cake to cool for 10 minutes before turning out.

LOUISIANA CRUNCH CAKE WITH CAKE MIX

Steps:

• In a large mixing bowl, add eggs, butter, milk and mix until smooth.
• Add cake mix and coconut and mix until just combined.
• Prepare cake pan with crunch topping: Grease a 10-12 cup nonstick bundt pan generously with butter. Sprinkle coconut and tap it around until the bottom and sides are fully coated. Tip: Use a simple bundt pan with smooth sides without any designs because that makes it easier to remove the baked cake.
• Pour batter in this prepared pan.
• Bake at 350 degrees for 40-45 minutes or until an inserted toothpick in the center comes out clean.
• Allow the cake to cool down and then, remove it from pan. You may have to run a knife around the pan to help loosen it. Place it on a cake stand, bottom side facing up and top side facing down.
• While the cake is cooling, make the glaze by mixing together together powdered sugar, melted butter, milk, vanilla extract and lemon extract until thick, smooth and creamy.
• Drizzle glaze over cooled cake and sprinkle more desiccated coconut. Let the icing harden (takes about 20 minutes) before serving. Enjoy!

THE BEST LOUISIANA CRUNCH CAKE EVER

Steps:

• 1. Preheat oven to 350 Degrees Fahrenheit.
• 2. Sift together cake flour, salt, baking powder and soda. Set aside.
• 3. In a large separate bowl, beat butter until very fluffy (approx. 5 minuets) then add 2 cups of sugar. Continue to beat until light and fluffy (approx. 2 more minutes).
• 4. Beat in eggs, one at a time, making sure that each egg is thoroughly blended before adding the next egg.
• 5. Mix in sour cream and vanilla extract.
• 6. Blend in some of the dry ingredients followed by some of the buttermilk in alternates. This is a way to ensure that the ingredients are being thoroughly blended together -- For example; add dry mixture followed by buttermilk, dry mixture, buttermilk dry mixture -- so on and so forth -- DO NOT OVER BEAT OTHERWISE CAKE WILL BECOME HARD AS A BRICK ONCE FINISHED BAKING!
• 7. Grease a bundt cake pan. I used a non stick angle food spring formed tube pan. If you do not have a non stick pan, be sure to grease your pan and dust with flour! Add in 1/4 cup of sugar to the bottom of pan and about 3 inches up the sides, tapping the pan to ensure even distribution. Leave excess sugar in pan. Sprinkle coconut flakes to the bottom of the pan. Scrape batter into the bundt pan and spread evenly.
• 8. Bake for about 50 minutes to an hour or until a wooden skewer inserted comes out clean (if it comes out wet, bake another 10 minutes or so, if it comes out crumbly, you over baked the cake).
• 9. Let cake cool for about 10 minutes, then carefully remove from pan, making sure that the sugary coconut side is faced upward. Use a knife to scrape the sides if cake becomes stuck. (this step is very important otherwise your cake will continue to bake and will become very dry and completely stuck in the pan).
• 10. Drizzle glaze over the crunchy top portion of cake. Please use my Vanilla Almond Glaze recipe to complete this cake!