Bringing Grandma's recipes to your kitchen, one slice at a time.


Coconut Louisiana Crunch Cake

From Scratch moist yellow cake with a sugary coconut topping. This glazed Coconut Louisiana Crunch Cake is delicious!


3 cups cake flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 3/4 cups sugar
1 cup salted butter (softened)
4 large eggs (at room temperature)
1/4 cup sour cream
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 cup buttermilk
1/4 cup granulated sugar
1/3 cup shredded coconut
2 cups powdered sugar
1/4 cup butter (melted)
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract
3-4 tablespoons heavy cream


Preheat the oven to 350º Fahrenheit.
Whisk together the cake flour, salt, baking powder and baking soda.
In another bowl, cream the butter until it is creamy and almost white in appearance.
Add in the sugar. Beat an additional 2 minutes, scraping the sides of the bowl as needed.
Beat in the eggs, one at a time, mixing in each egg completely before adding in another.
Mix in the sour cream and extracts.
Add the flour alternately with the buttermilk, mixing gently (or on low speed) just until combined. Do not overmix or the cake will not be soft.
Grease with shortening and dust with flour a 12 cup bundt cake pan (or use our cake release).
Sprinkle ¼ cup sugar into the bottom of the pan. Shake the pan slightly so the sugar coats the sides of the pan as well as the bottom.
Sprinkle shredded coconut evenly in the bottom of the pan.
Pour the batter into the pan and use a spatula to make sure is is even.
Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool for just 5 minutes in the pan, then loosen the edges and turn it out onto a cake plate to cool completely.
In a small bowl, whisk together the sugar, melted butter, and extracts.
Add heavy cream, one tablespoon at a time, until it is the consistency you’d like.
Drizzle the glaze over the cooled cake. If the cake still warm, the glaze will melt and run thin. It’s a matter of preference as far as how you want it to look.
Note: This makes a lot of glaze. If you’d like less glaze, make ½ a recipe. This will save calories as well.
The calories shown are based on the cake being cut into 12 pieces, with 1 serving being 1 slice of glazed cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

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Laura J. Boss

Meet Laura J. Boss, a passionate blogger and cooking enthusiast who loves to experiment with different recipes and cuisines from around the world. Born and raised in a small town, I grew up watching my mother cook and developed a keen interest in the art of cooking from an early age.After completing my education, I decided to pursue my passion for cooking and started my own food blog. My blog features a wide range of recipes, from traditional family favorites to fusion dishes that I have created myself. My blog has gained a huge following, with many of my readers trying out my recipes and sharing their own cooking experiences.When I am not cooking up a storm in the kitchen, I enjoy traveling and exploring new cultures. I believe that food is an important part of every culture, and love to learn about new ingredients and cooking techniques from around the world.Through my blog, I aim to inspire and encourage others to cook and experiment with different flavors and ingredients. I believe that cooking is not just about making delicious meals, but also about sharing love and creating memories with family and friends.Whether you are a beginner or an experienced cook, my blog has something for everyone. So why not give my recipes a try and discover the joy of cooking for yourself?