How To Make Louisiana Crunch Cake: The Perfect Pound Cake Recipe
Today on food for the soul I will be making a homemade Louisiana crunch cake, this is a really great recipe any a must try.
If you like content like this please like and subscribe, hit the bell for future videos and leave a comment.
Don’t forget to read the Bible verse to feed the soul.
Ingredients:
2 sticks of butter
3 cups of sugar
6 eggs (room temp)
1 tbsp of vanilla extract
1 box of vanilla pudding
1/2 cup of condensed milk
Cake flour
1 cup butter milk
1/2 tsp of baking powder
Sweated coconut
1 tbsp lemon juice
Verse of the video
O Israel, put your hope in the LORD, for with the LORD is unfailing love and with him is full redemption.
—Psalm 130:7
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.
Bake A Louisiana Crunch Cake with Me!
Hey y'all! This video was filmed a couple of days ago, so that's why I call it a Sunday meal. I have been wanting to try this recipe out for a long while now, and I figured I'd take you all along with me! This cake turned out really yummy and moist. The glaze was perfect too. We ate the whole thing in less time than we would like to admit, haha! But it did store well! Thank you all so very much for watching! Don't forget to like and subscribe!
Ingredients:
1/4 cup granulated sugar
1/4 cup sweetened coconut, packed
3 cups cake flour
1 tsp baking powder
1/2 tsp baking soda
1 cup salted butter, softened
2 cups granulated sugar
4 lg eggs, room temp
1/4 cup greek yogurt or vanilla yogurt or sour cream
1 tablespoon vanilla extrace
1 tsp lemon juice
1 cup buttermilk
1/2 tsp salt, optional
Sweet Tangy Glaze:
2 cups powdered sugar
4 tablespoons butter melted
3 tablespoons evaporated milk
1 tsp vanilla extract
2 tsp lemon juice
Also I toasted about 1/3 cup sweetened coconut to put on top of glaze for garnish
Bake on 350 for about 45 minutes to 55 minutes.
Spray your bundt or tube pan with nonstick spray then take the 1/4 cup of sugar and swirl it around the pan. Then take your 1/4 cup packed coconut and spread on bottom.
Coconut Crunch Cake | Raffelo Cake
Coconut Almond Cake
Louisiana crunch cake????????????????????
3 cups of cake flour ,2 teaspoons of baking powder ,one teaspoon of salt ,2 sticks of butter, 1/2 cup Crisco shortening ,two cups of sugar ,1/4 teaspoon of baking soda, 5 eggs, 1 tsp of coconut extract, half a teaspoon of vanilla extract and 3/4 cup of milk.
glaze -2 cups of powdered sugar and 3 to 4 tablespoon of milk add more if needed.
toppings-1/4 cup coconut and 1/4 cup of nut any can you like.
check out my merch store hit the link below
Coconut Louisiana crunch cake
#louisianacrunchcake
Betty's Louisiana Crunch Cake
Betty demonstrates how to make a Louisiana Crunch Cake.
This is the dessert I chose for Mother's Day this year; I think it is perfect; you may top it with Almond-Flavored Sugar Glaze, which is in Betty's Kitchen.
Louisiana Crunch Cake
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 cups sugar
1 cup butter, softened
4 eggs
¼ cup sour cream
1 cup buttermilk
2 teaspoons vanilla extract
¼ cup sugar (additional)
¼ cup sweetened flaked coconut
In a medium-sized bowl, combine 3 cups flour, 1 teaspoon salt, 1 teaspoon baking powder, and 1 teaspoon baking soda. Set aside. In a very large mixing bowl, beat 1 cup butter with an electric mixer, until light and fluffy, about 5 minutes. Add 2 cups sugar and continue beating until mixture is very light and fluffy, about 2 more minutes. Beat in 4 eggs, one at a time. Stir in ¼ cup sour cream and 2 teaspoons vanilla. Now, add the flour mixture and 1 cup buttermilk, alternating between them, beginning and ending with the flour mixture. Set cake batter aside while preparing baking pan. Butter and flour a Bundt cake pan on the bottom, the sides, and around the inner part. Sprinkle ¼ cup sugar on the bottom of the pan and slightly up the sides. Roll the pan around to disperse the sugar, tapping it on the sides to make an even coating of sugar. Leave any excess sugar in the bottom of the pan. Next, sprinkle ¼ cup flaked coconut over the sugar in the bottom of the pan. Shake the pan to distribute the coconut evenly. Pour the cake batter evenly over the top of the layer of coconut and sugar. Spread the top until it is smooth. Bake at 350 degrees (F) for about 50 minutes. When a cake tester comes out clean, the cake is done. Let cake cool in pan for 10 minutes. Use a knife to loosen the outer and inner edges of the cake. Invert the cake onto a cake plate or cake stand, so that the crunchy sugar-coconut side is up. Cool and cut into wedges to serve, or glaze with your favorite glaze before cooling. You will find an Almond-Flavored Sugar Glaze for this Louisiana Crunch Cake in Betty's Kitchen. I hope you enjoy this cake for Mother's Day—or any time of the year! Love, Betty ♥♥♥♥♥
Please subscribe:
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
NEW Cookbook: Betty's Kitchen Cookbook: 2013 Recipes (c) 2014
Also available: The Betty's Kitchen Collection: Second Edition (c) 2013
*Both can be ordered from or
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Betty's Website:
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Other places to watch Betty's Kitchen:
Facebook:
Pinterest:
Twitter:
Google+:
ifood.tv:
Roku: