Louisiana Crunch Cake is a favorite Southern cake from church functions, somewhere between a pound cake and a coffee cake, with loads of toasty coconut.
Louisiana Crunch Cake is a classic Southern cake that has graced cake domes in Louisiana home kitchens for many decades. Even if the name is new to your ears, it will probably taste familiar to you, because this nutty, golden cake straddles the line between three very popular desserts: a pound cake, a coconut cake, and a coffee cake. My version of the recipe is slightly different from the cake popularized and sold by Pennsylvania-based Entenmann’s.
Unlike an upside down cake, the sugar doesn’t melt and caramelize, making a syrupy topping once the cake is removed. Here the sugar crystalizes, adding to the textural contrast. A stand mixer is essential to crunch cake success. The batter is prepared by beating softened butter and cream cheese together until creamy, then adding the vanilla and coconut extracts and a steady stream of sugar.
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