Louisiana Crunch Cake

Step 1

Preheat oven to 350 degrees F.

Step 2

Thoroughly grease and dust your bundt pan.

Step 3

Sift your dry ingredients together and keep on the side in a separate bowl. Beat your butter by itself for a good five minutes to get a super thick and fluffy texture. Add in your sugar and cream on medium speed for another two minutes.

Step 4

One at a time, add your eggs, allowing each to fully incorporate before adding the next. Gently mix through the sour cream and vanilla. Add your sifted dry ingredients in four to five additions, alternating with the buttermilk, and gently fold through to incorporate.

Step 5

Sprinkle the remaining 1/4 cup sugar over the base of your pan, followed by the coconut flakes. Pour your batter into the bundt pan, scraping your bowl clean.

Step 6

Bake for 50-60 minutes, checking with a wooden skewer after 50 minutes. (If your skewer is wet, bake until it comes out clean, checking every five minutes.)

Step 7

Leave your cake to cool for 10 minutes before turning out.

Step 8

In a medium bowl, mix together powdered sugar, melted butter, evaporated milk, vanilla, and almond extract. Mix until smooth.

Step 9

Drizzle glaze over cake and let it set for 10 minutes. Serve and enjoy!