Louisiana Crunch Cake
Photo by Elizabeth Coetzee, Food styling by Rebecca Jurkevich
My Louisiana Crunch Cake recipe uses shredded coconut and granulated sugar to obtain its namesake crunchy exterior—a delicious contrast to a dense yet tender pound-cake-like interior. A generous amount of cream cheese in the batter adds a flavorful tang, while a combination of vanilla and coconut extracts accentuate the shredded coconut topping. Note that this cake can be baked in either a 10”-diameter tube pan or a Bundt pan with 15-cup capacity. Also note: Using unsweetened coconut flakes in lieu of the more common sweetened shredded variety yields a crunchier exterior. Avoid using coconut that is a superfine texture and opt for larger pieces.
What you’ll need
Tube Pan
$34 At Amazon
Unsweetened Shredded Coconut
$10 At Amazon
Coconut Extract
$5 At Amazon
Recipe notes
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