Louisiana Crunch Cake (With Cake Mix)
Classic, Southern quick, easy Louisiana crunch cake recipe with cake mix, homemade with simple ingredients. Soft and moist yellow cake with a tangy vanilla lemon glaze and crunchy coconut flakes.
Prep Time10 minutes mins
Cook Time45 minutes mins
Total Time55 minutes mins
Course: Dessert
Cuisine: American
Servings: 9 Slices
Calories: 510kcal
Cake
- 4 Eggs Large
- ½ cup Butter Unsalted, Melted
- 1 cup Milk Whole
- 1 box Yellow cake mix
- 2 tbsp Coconut Shredded, Sweetened or unsweetened
Crunch topping
- 2 tablespoon Desiccated coconut Sweetened or unsweetened
- Butter For greasing pan
In a large mixing bowl, add eggs, butter, milk and mix until smooth. Add cake mix and coconut and mix until just combined.
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. Pour batter in this prepared pan.
Bake at 350 degrees for 40-45 minutes or until an inserted toothpick in the center comes out clean.
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.
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. Drizzle glaze over cooled cake and sprinkle more desiccated coconut. Let the icing harden (takes about 20 minutes) before serving. Enjoy!
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
Calories: 510kcal | Carbohydrates: 76g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 116mg | Sodium: 596mg | Potassium: 106mg | Sugar: 52g | Vitamin A: 630IU | Calcium: 173mg | Iron: 1.6mg