Louisiana Crunch Cake {With Cake Mix} - CakeWhiz

Louisiana Crunch Cake {With Cake Mix}

Classic, Southern quick, easy Louisiana crunch cake recipe, homemade with simple ingredients and starts off with cake mix. Soft and moist yellow cake with a tangy vanilla lemon glaze and crunchy coconut.

This old fashioned cake is rich and tender and inspired by Entenmann’s crunch cake. Obviously, you can make it from scratch but you know how much I love doctored cake mix recipes such as this Easy Black Forest Cake With Cake Mix or this Snowball Cake (Cheesecake Stuffed Chocolate Cake).

Serve this cake for dessert or brunch with a hot cup of coffee or tea and it’s pure bliss. This cake would also be great for the 4th of July since it’s American and even Christmas because it’s so white like snow.

Best Louisiana Crunch Cake Recipe

How to make Louisiana crunch cake?

  1. Prepare cake batter and keep aside.
  2. Prepare cake pan by greasing it with butter and coating it in coconut.
  3. Pour batter in pan and bake.
  4. Let it cool.
  5. Pour glaze.
  6. Sprinkle more coconut and you are done.

Variations

You can play around with different extracts in the cake batter and glaze. You can also use a chocolate glaze or drizzle chocolate ganache over the cake. If you are making this for birthday parties, toss some sprinkles over the glaze and add some cute candles. You can also toss some mini white chocolate chips or white chocolate shreds over the glaze to make it even more decadent. For an additional crunch, you can also toss some chopped nuts like almonds, pistachios, pecans, walnuts.

Easy Louisiana Crunch Cake (Doctored Cake Mix Recipe)

Tips and Techniques

  • Use unsalted butter- This prevents the cake from becoming too salty.
  • Use full fat ingredients- Such as whole milk, butter because this makes the cake rich and moist. No fat free or low fat ingredients!
  • Butter vs. Oil– Although oil can be used, I feel butter adds a rich buttery flavor the cake.
  • Brand of cake mixes– I have used these brands of cake mixes successfully: Pillsbury, Duncan Hines and Betty Crocker. I have not tried any other generic brands to know how it would affect this recipe.
  • All ingredients should be at room temperature– That’s because they blend together smoothly and evenly.
  • Use simple nonstick bundt pan– Make sure it’s not old and worn out with scratches. Also, don’t use a bundt pan with fancy designs and patterns. That’s because that would cause the cake to stick to the pan and make it difficult to remove it, after making.
  • Temperature is key– Do not pour the glaze over the cake before it has cooled down or else it will make a sticky, soggy mess.
  • How much glaze to use? This is entirely a personal preference. I drizzle enough to coat the top of the cake and most of the sides.
  • Get creative with extracts for the glaze– I use a combination of vanilla and lemon extracts but you can add a splash of rum extract or use just lemon or just vanilla. Have fun with it!
  • Decoration– Keep it simple with glaze just desiccated coconut. It looks so classic and white.
  • Desiccated coconut vs. Shredded coconut– I like to use desiccated coconut because it’s finer and yields the best texture. If you are using shredded coconut, use a sharp knife to roughly chop it and make it finer.
  • Roast coconut– Only do this if you prefer a deeper, nutty roasted flavor. I don’t do this because it makes white flakes brown and I don’t think that looks very pretty.
  • Sweetened coconut vs. Unsweetened coconut– Personally, I like to use the unsweetened one because it prevents the cake from becoming overly sweet.
  • Use clear extracts– Because this prevents the glaze from becoming off-white and remain white.
Easy Louisiana Crunch Cake Recipe

Other doctored cake mix recipes


Louisiana Crunch Cake Recipe
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Louisiana Crunch Cake With Cake Mix

Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

Classic, Southern quick, easy Louisiana crunch cake recipe, homemade with simple ingredients and cake mix. Soft, moist yellow cake with glaze & coconut.

Servings: 9 Slices
Course: Dessert
Cuisine: American
Keyword: cake, coconut, crunch, doctored cake mix
Calories: 510 kcal
Author: CakeWhiz

Ingredients

Cake
  • 4 Eggs Large
  • 1/2 cup Butter Unsalted, Melted
  • 1 cup Milk Whole
  • 1 box Yellow cake mix
  • 2 tbsp Coconut Shredded, Sweetened or unsweetened
Crunch topping
  • 2 tbsp Desiccated coconut Sweetened or unsweetened
  • Butter For greasing pan
Glaze
  • 2 cups Powdered sugar
  • 4 tbsp Butter Unsalted, Melted
  • 4 tbsp Milk Or heavy cream
  • 1/2 tsp Vanilla extract
  • 1/2 tsp Lemon extract

Instructions

  1. In a large mixing bowl, add eggs, butter, milk and mix until smooth.

  2. Add cake mix and coconut and mix until just combined. 

  3. Prepare cake pan with crunch topping: Grease a 10-12 cup nonstick bundt pan generously with butter. Sprinkle coconut and tap it around until the bottom and sides are fully coated. 
    Tip: Use a simple bundt pan with smooth sides without any designs because that makes it easier to remove the baked cake. 

  4. Pour batter in this prepared pan. 

  5. Bake at 350 degrees for 40-45 minutes or until an inserted toothpick in the center comes out clean.

  6. Allow the cake to cool down and then, remove it from pan. You may have to run a knife around the pan to help loosen it. Place it on a cake stand, bottom side facing up and top side facing down. 

  7. While the cake is cooling, make the glaze by mixing together together powdered sugar, melted butter, milk, vanilla extract and lemon extract until thick, smooth and creamy. 

  8. Drizzle glaze over cooled cake and sprinkle more desiccated coconut. Let the icing harden (takes about 20 minutes) before serving. Enjoy!

Recipe Notes

  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 3 days. 
Nutrition Facts
Louisiana Crunch Cake With Cake Mix
Amount Per Serving
Calories 510 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 12g 60%
Cholesterol 116mg 39%
Sodium 596mg 25%
Potassium 106mg 3%
Total Carbohydrates 76g 25%
Sugars 52g
Protein 5g 10%
Vitamin A 12.6%
Calcium 17.3%
Iron 8.9%
* Percent Daily Values are based on a 2000 calorie diet.

Until next time, tata my lovelies!

2 comments on “Louisiana Crunch Cake {With Cake Mix}”

  1. What size cake mix did you use (for the non US people please)

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