Louisiana Crunch Cake Recipe


Makes: 16 Serves
Skill Level: None
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Step 1

Preheat oven to 325°. Grease and flour 10 in. angel food cake pan.

Step 2

In medium bowl, stir together flour, baking powder and salt.

Step 3

In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Add coconut and vanilla extracts. Alternately add flour mixture and 3/4 cup milk in three additions, beating until just combined. Pour into prepared pan.

Step 4

Bake 60-65 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pan and invert onto rack to cool completely.

Step 5

For glaze, whisk confectioners’ sugar with 3-4 tbsp milk. Drizzle 1/2 over top of cake, allowing glaze to drip down sides of cake. Sprinkle coconut and cashews over top and drizzle with remaining glaze.

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Ingredients

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all-purpose flour

3 cups all-purpose flour

baking powder

2 teaspoons baking powder

salt

1 teaspoon salt

butter, softened

1-1/2 cups butter, softened (3 sticks)

granulated sugar

2 cups granulated sugar

coconut extract

1 teaspoon coconut extract

Eggs

4 Eggs

milk

milk (3/4 cup for cake, 3-4 tbsp for glaze)

confectioners' sugar

1-1/2 cups confectioners' sugar

coconut flakes

1/4 cup sweetened coconut flakes (toasted)

cashews

1/4 cup cashews (toasted and chopped)

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