Louisiana Crunch Cake Recipe

Instructions

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1. - Preheat oven to 325°F. Grease and flour 10-inch angel food cake pan.
2. - In a medium bowl, stir together flour, baking powder, and salt.
3. - 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.
4. - Alternately add flour mixture and 3/4 cup milk in three additions, beating until just combined. Pour into prepared pan.
5. - 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.
6. - For the glaze, whisk powdered sugar with 3-4 tablespoons of milk.
7. - 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.

How To

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