Last Updated on January 5, 2025 by Kimberly Stroh

Louisiana is a state that’s famous for it’s delicious food and their sweets are no exception. Louisiana Crunch Cake is a dense, buttery cake, that has a sugar-coated crust and toasted coconut. It has a great depth of flavor with a hint of twang, thanks to sour cream, and layers of coconut. It’s a beloved cake in Louisiana that’s perfect for any occasion, but especially for Mardi Gras.

When To Make Louisiana Crunch Cake

The crunchy coconut flavor makes it perfect for spring or summer. I have made this bundt cake for Easter dessert and the family loves it. However, if you’re celebrating Mardi Gras and Fat Tuesday, there’s no better dessert to make! Serve it with a Pat O’Briens Hurricane or a Crescent King Cake. That’s the full Mardi Gras experience. It’s such a Louisiana classic and full of flavor.

How To Toast Shredded Coconut

Preheat your oven to 325°F. Spread the coconut in an even layer on a baking sheet. You can line the sheet with parchment paper to make cleanup easier. Bake for 5-10 minutes, stirring every 2-3 minutes to ensure even toasting. Keep a close eye on it, as coconut can burn quickly once it starts to brown. Remove the coconut and let it cool.

How To Store Leftovers

Transfer leftovers to an airtight food storage container. For the best freshness, enjoy the cake within 3-4 days of baking. Cake can be left out at room temperature, but keep it away from direct heat. If you’d like to freeze the cake, cover the cake with plastic wrap and aluminum foil. Store the cake in the back of the freezer where temperatures are more stable.

Tips For Removing Your Bundt Cake From The Pan

The only headache that bundt cakes can give you is removing them from the pan. You want to let the cake cool completely before attempting to remove it. Then here are some tips and tricks to try:

• Place your cake stand or cooling rack on top of the bundt cake pan before flipping.
• If it sticks, try tapping the bottom of the bundt cake pan with a knife to loosen it.
• If you’re edges are sticking, you can carefully use a sharp knife to loosen up the sides.

Louisiana Crunch Cake Ingredients:

• Non-Stick Cooking Spray With Flour – I used Pam’s with flour
• Granulated Sugar
• Sweetened Flaked Coconut (toasted, see above instructions)
• Cake Flour – I used the Swan’s Cake Flour brand
• Baking Powder
• Kosher Salt
• Unsalted Butter – Salted works as well, just preference
• Large Eggs
• Sour Cream – Full fat and room temperature
• Vanilla Extract
• Whole Buttermilk

For The Glaze Topping:

• Powdered Sugar – Also known as confectioner’s sugar
• Unsalted Butter
• Vanilla Extract
• Heavy Whipping Cream

Recipe Variations

If you want to add a nutty flavor, toasted pecans are a great addition. Add 1/4 cup toasted pecans to the bottom of your bundt cake pan, along with the coconut. Toast them alongside your coconut. It’s extra crunch at the top of the cake, hidden under the glaze. I love both variations of Louisiana Crunch Cake!

How To Make A Classic Louisiana Crunch Cake

Preheat oven to 325°F. Heavily grease a 10-cup (or 12-cup) Bundt pan with non-stick cooking spray that includes flour. Toss 1/4 cup of the sugar into greased Bundt pan; tilt and rotate pan until sugar fully coats all sides.

Sprinkle 1/4 cup of the toasted coconut around bottom of sugar-coated Bundt pan. Set aside the pan.

In a medium mixing bowl, whisk together the flour, baking powder, and salt. Whisk until there aren’t any lumps.

Beat softened butter and 2 cups sugar in a stand mixer (with a paddle attachment) on medium-high speed until light and fluffy, 3 to 5 minutes.

Add eggs, 1 at a time, beating on medium speed until just combined, about 1 minute, stopping to scrape down sides of bowl as needed. Add sour cream and vanilla extract to mixer. Beat together on medium speed until combined, about 30 seconds.

With mixer running on low speed, alternately add flour mixture and buttermilk. Start and end with the flour mixture.

Pour the cake batter into the prepared pan and spread evenly. Bake for 1 hour to 1 hour and 5 minutes, or until a toothpick comes out clean. Cool Cake in Bundt pan on a wire rack for 15 minutes. The cake will be a golden-brown color.

For The Glaze Topping: Invert Cake onto wire rack, and let cool completely, 1 to 2 hours. Whisk together powdered sugar, butter, vanilla, and 3 tablespoons of the heavy cream in a medium bowl until smooth, about 30 seconds.

Add remaining cream, 1/2 tablespoon at a time, until glaze reaches desired consistency. I prefer mine on the thicker side. Drizzle the glaze over the cooled Cake. Top with the remaining 1/4 cup coconut.