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Louisiana Crunch Cake
Louisiana crunch cake is a sweet and slightly tangy cake that is a true southern staple. This moist yellow cake features a nutty top that contrasts with the coconut and vanilla extracts inside. It's finished with a light sugar glaze that adds just the right amount of sweetness.
Ingredients
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups butter, softened
2 cups granulated sugar
4 eggs
1 teaspoon coconut extract
1/2 teaspoon vanilla extract
3/4 cups milk
Glaze
1 1/2 cups powdered sugar (confectioners' sugar)
3-4 tablepsoons milk
Topping
1/4 cup sweetened coconut flakes
1/4 cup cashews
Instructions
Preheat oven to 325°F. Grease and flour 10-inch angel food cake pan.In a medium bowl, stir together flour, baking powder, and salt.
In a large bowl, beat butter and sugar with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Add coconut and vanilla extracts.
Alternately add flour mixture and 3/4 cup milk in three additions, beating until just combined. Pour into prepared pan.
Bake 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool 15 minutes in the pan and invert onto rack to cool completely.
For the glaze, whisk powdered sugar with 3-4 tablespoons of milk.
Drizzle half of the glaze over top of the cake, allowing glaze to drip down the sides. Sprinkle coconut and cashews over top and drizzle with remaining glaze.