Louisiana Crunch Cake Recipe

Louisiana Crunch Cake is a show-stopping Southern classic that delivers a perfect mix of buttery crumb, citrusy glaze, and irresistible coconut crunch. Inspired by bakery favorites but fully homemade, this recipe layers flavor and texture in every bite.

A rich yellow cake base, a sweet and tart vanilla-lemon glaze, and a crisp coconut-sugar coating combine for a memorable treat suitable for any event, from brunches to celebrations.

Unlike most store-bought versions, this recipe is made from scratch—no cake mix needed—and includes pro tips for achieving the signature golden crust and moist crumb every time.

Ingredients Checklist

Start with quality, room-temperature ingredients for a tender, flavorful cake. Here’s what you’ll need for each component:

For the Crunch Coating

• 1/2 cup granulated sugar – for caramelization and crunch

• 1 cup sweetened flaked coconut – use unsweetened for less sweetness if desired

• 2 tablespoons melted butter – helps bind and toast the coating

For the Cake

• 2 3/4 cups cake flour – gives the cake a tender crumb; do not substitute all-purpose

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup unsalted butter, softened

• 2 cups granulated sugar

• 4 large eggs, room temperature

• 2 teaspoons pure vanilla extract

• 2 teaspoons lemon extract (or finely grated zest of 1 lemon)

• 1 cup buttermilk, room temperature

For the Glaze

• 2 cups powdered sugar, sifted

• 2–3 tablespoons milk or buttermilk

• 2 teaspoons vanilla extract

• 2 teaspoons lemon juice or lemon extract

• Pinch of salt

• Extra coconut for topping (optional)

Note: Using cake flour, not all-purpose, is crucial for that soft, classic texture.

Step-by-Step Instructions

This method ensures even layers of crunch, a moist interior, and a glaze that sets perfectly.

Begin with all ingredients at room temperature and prepare your pan before starting.

• Preheat your oven to 350°F (175°C). Grease and flour a 10-inch tube or bundt pan generously, making sure to get into every ridge.

• In a small bowl, combine the granulated sugar, flaked coconut, and melted butter for the coating. Stir until evenly mixed. Sprinkle this mixture into the bottom and up the sides of the prepared pan, pressing gently to adhere.

• In a large bowl, sift together the cake flour, baking powder, baking soda, and salt.

• In a separate mixing bowl, cream the butter and sugar using a stand or hand mixer on medium-high speed for 3–5 minutes until pale and fluffy.

• Add eggs one at a time, beating well after each addition and scraping the bowl as needed.

• Mix in the vanilla and lemon extracts (or zest).

• On low speed, add the dry ingredients in three parts, alternating with the buttermilk. Start and end with the flour mixture. Mix until just combined; do not overmix.

• Pour the batter evenly into the prepared pan, smoothing the top.

• Bake for 55–70 minutes, or until a toothpick inserted in the center comes out clean and the cake springs back lightly to the touch.

• Let the cake cool in the pan on a rack for 15–20 minutes before inverting onto a wire rack to cool completely.

• While the cake cools, make the glaze by whisking together powdered sugar, milk or buttermilk, vanilla, lemon juice, and a pinch of salt. The glaze should be thick but pourable—add more milk in tiny increments if needed.

• Once the cake is fully cool, drizzle with glaze. Sprinkle with extra toasted coconut if desired. Let the glaze set for at least 30 minutes before slicing.

Tips for Perfect Results

A few targeted adjustments will ensure bakery-quality cake and prevent common pitfalls.

• Always use cake flour for a soft crumb; if you must substitute, remove 6 tablespoons from 3 cups all-purpose flour and add 6 tablespoons cornstarch, then sift well.

• Scrape the mixing bowl frequently for even batter.

• Do not overmix after adding flour—this preserves tenderness.

• Buttermilk must be room temperature for proper rise and even texture.

• Grease and flour your pan thoroughly; bundt cakes can stick, especially with a sugary coating.

• To toast the coconut topping more, broil the cake briefly after baking (watch closely to prevent burning).

• Let the cake cool completely before glazing or the glaze will melt and become transparent.

• For a more pronounced lemon flavor, add extra zest to both the batter and the glaze.

• If using unsweetened coconut, taste and adjust sugar in the glaze to balance.

Serving Suggestions

Enhance every slice and make the most of the cake’s flavors with thoughtful serving options.

• Serve at room temperature for the best texture.

• Add a scoop of vanilla or coconut ice cream for extra indulgence.

• Top slices with fresh berries, especially raspberries or strawberries, for color and a tart contrast.

• Offer lightly sweetened whipped cream on the side.

• Pair with hot tea, café au lait, or a lemony cocktail for a Southern-inspired treat.

• For gatherings, slice the cake and display on a platter garnished with lemon twists and toasted coconut.

Final Thoughts

Louisiana Crunch Cake is a nostalgic, crowd-pleasing dessert that’s surprisingly simple to perfect with the right method and quality ingredients.

This improved recipe highlights what sets this cake apart: a crisp, coconutty crunch; a moist, lemon-scented crumb; and a drizzle of glossy glaze.

Whether for family gatherings, holidays, or special occasions, you’ll have a reliable, from-scratch recipe that everyone will request again and again.

Try adding your own touch with orange or almond extracts or make it in advance—it stays delicious for days and can be frozen for up to a month. Enjoy a slice of Southern hospitality with every bite.