Louisiana Crunch Cake

Louisiana crunch cake is a soft yellow cake with a crunchy coconut crust and sweet and tangy lemon drizzle. This easy dessert uses a boxed cake mix for a super simple yet indulgent cake that everyone will go crazy for.

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Why This Works

• Soft, pillow cake with a crunchy coconut layer and tangy lemon drizzle.
• Uses store bought cake for simplicity
• Great for an easy dessert, holiday parties, and sharing with family.
• This crunch cake uses only simple, easy to find ingredients
• This recipe can be made in advance and is freezer friendly.

About this Recipe

Made in a bundt pan, Louisiana crunch cake is one of a kind. A buttery layer of toasted coconut covers the outside for a soft, moist, and sweet yellow cake drizzled in a tangy lemon drizzle for an indulgent Southern comfort food dessert you won’t be able to get enough of.

Louisiana crunch cake is made using a boxed yellow cake mix that is enhanced with some coconut and other pantry ingredients. The moist yellow cake and crunchy outer layer are a match made in heaven. This recipe can be served as a simple dessert and makes a great snack to put out for entertaining.

Louisiana Crunch Cake Ingredients

This convenient recipe uses simple ingredients that anyone should be able to find at their local grocer.

• Eggs
• Butter
• Milk
• Yellow cake mix
• Shredded Coconut
• Powdered sugar
• Vanilla extract
• Lemon extract

Variations to Try

This simple cake is delicious as is but is easily customizable.

• Try adding some chopped nuts to the cake for an extra crunchy nutty flavour in every bite.
• Drizzle the cake with white or dark chocolate for a chocolatey twist on this classic Louisiana cake recipe.
• Instead of lemon try an orange or grapefruit glaze. The glaze will still be tangy with a unique flavor.
• Feel free to make this cake in a different pan, simply adjust the cooking time as needed.

Pro Tips

• Add a generous layer of softened butter to every inch of the inside of the bundt pan for the coconut to stick to.
• Use a simple straight walled bundt pan instead of a fancy one so it will be easier to grease and coat with coconut.
• Add a handful of coconut to the greased bundt pan and swirl and tap the pan to spread the coating to every part of the inner pan.
• Avoid over baking the cake by using a cake test stick or longtooth pick inserted into the center of the cake. If it pulls out completely clean the cake is done.
• Allow the cake to cook before adding the glaze or it will simply melt into the cake.
• Lightly run a knife along the outside of the pan and flip it upside down onto a plate once cooled to release it from the pan without breaking it.
• Let the glaze harden for at least 15 minutes before serving.

Make ahead and Leftovers

This cake can be made up to 4 days in advance in preparation for guests or a holiday party.

Store leftovers in an airtight container on the counter for 2 days or in the  fridge for up to 4 days.

Freezing Instructions

For long term storage a baked Louisiana crunch cake can be stored in the freezer for 2 months and thawed as needed.

Allow the cake to cool completely. Wrap The cake tightly in plastic wrap and place in a large resealable freezer bag, removing as much air as possible before freezing.

Thaw on the counter for several hours before slicing and serving.

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