Louisiana Crunch Cake
Ingredients:
- 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
Makes:
16 Serves
Tools:
- Perfect Results Angel Food Pan
Instructions:
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.
