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.

Try my popular cakes:

Moist Pineapple Cake

Texas Trash Buttermilk Chocolate Cake Recipe with Pecans

Cherry Dump Cake

Butterfinger Cake

Louisiana Crunch Cake

Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 55 minutes minutes

Servings: 8

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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Ingredients 

Cake:

• 4 Eggs, Large
• 1/2 cup Butter, Unsalted, Melted
• 1 cup Milk, Whole
• 1 box Yellow cake mix
• 2 tbsp Coconut, Shredded, Sweetened or unsweetened
• Crunch topping
• 2 tbsp Desiccated coconut, Sweetened or unsweetened
• Butter, For greasing pan

Glaze:

• 2 cups Powdered sugar
• 4 tbsp Butter, Unsalted, Melted
• 4 tbsp Milk, Or heavy cream
• 1/2 tsp Vanilla extract
• 1/2 tsp Lemon extract

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Instructions

• Preheat oven to 350°F
• Add the eggs, milk, and butter to a large mixing bowl and whisk until smooth.
  
• Gently combine the coconut and yellow cake mix with the ingredients in the bowl.
  
• To make the crunch topping, liberally grease a large bundt pan with butter. Sprinkle coconut over the buttered bundt pan to coat the inside of the pan completely in coconut.
  
• Pour the cake batter from the mixing bowl into the prepared bundt pan.
  
• Bake at 350°F for 40-45 minutes until a toothpick inserted into the center of the cake pulls out clean.
  
• Make the glaze by combining the powdered sugar, melted butter, milk, vanilla, and lemon extract in a small bowl until smooth.
  
• Remove the cooled cake from the bundt pan and drizzle with lemon glaze and coconut flakes. Allow the glaze to harden for 15-20 minutes before serving.
  
• Enjoy!
  

Nutrition

Calories: 319kcal | Carbohydrates: 88g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 89mg | Sodium: 541mg | Potassium: 160mg | Fiber: 1g | Sugar: 31g | Vitamin A: 217IU | Vitamin C: 0.1mg | Calcium: 222mg | Iron: 2mg