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Louisiana Crunch Cake


  • Cake Batter
  • 3 sticks (1-1/2 cups) butter, softened
  • 2 cups granulated sugar
  • 3 cups all purpose flour
  • 1 tsp. salt
  • 2 tsp. baking powder
  • 4 eggs
  • 3/4 cup milk
  • 1 tsp. coconut extract
  • 1/2 tsp. vanilla
  • Glaze
  • 1 cup Powdered sugar
  • 2-3 tbsp. milk
  • Topping
  • 1/4 cup sweetened flaked coconut
  • 1/4 cup dry roasted cashews , chopped


16 Serves


Step 1

Preheat oven to 325°. For cake, spray pan with nonstick baking spray; set aside

Step 2

In large mixing bowl, cream butter and sugar until fluffy. Add eggs one at a time, beating well after each addition. Mix flour, baking powder and salt together; add to butter mixture alternating with milk, starting and ending with flour mixture.

Step 3

Pour into prepared pan and bake for 55-65 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pan and invert onto rack to cool completely.

Step 4

For glaze, whisk powdered sugar with enough milk to make a thick glaze. Spread over top of cake, allowing to drip down sides. Combine coconut and cashews; sprinkle over top of cake.