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.
Ingredients
Cake:
4Eggs, Large
1/2cupButter, Unsalted, Melted
1cupMilk, Whole
1box Yellow cake mix
2tbspCoconut, Shredded, Sweetened or unsweetened
Crunch topping
2tbspDesiccated coconut, Sweetened or unsweetened
Butter, For greasing pan
Glaze:
2cupsPowdered sugar
4tbspButter, Unsalted, Melted
4tbspMilk, Or heavy cream
1/2tspVanilla extract
1/2tspLemon extract
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.