Sweetened coconut and pecans bring out the flavor of this Louisiana Crunch Pound Cake which we topped with a delicious glaze combining the flavors of almond of vanilla. All of the flavors marry well to create this delicious cake.
This cake has a Buttermilk Pound Cake base. The buttermilk infuses this batter with so much moisture creating such a melt-in-your-mouth cake. The crunch is created by dusting the bundt pan with sugar and sprinkling it with a coconut pecan mixture before adding the batter to the pan. As with all of our cakes, we topped this one with a made-from-scratch glaze.
Video Tutorial
Recommended tools and equipment:
- Bundt Pan (A 12 c bundt pan is needed for this volume of recipe.)
- Stand Mixer or Hand Mixer
- Silicone Spatula
- Oven Thermometer
- Cake Keeper
- Measuring Cups and Measuring Spoons
How to make the Louisiana Crunch Cake:
Preheat your oven to 325 degrees. Combine the flour, baking powder, and salt and sit to the side.
Then, using a hand or stand mixer, beat the butter together then slowly add in the granulated sugar (2 cups). Mix on medium speed until light and fluffy (approximately 5 minutes).
Add the vanilla and almond extracts to the batter. Then add the eggs to the bowl one at a time, mixing until combined after each addition before adding the next egg.
Mix in the flour 1 c at a time, alternating with the buttermilk, beginning and ending with the flour.
In a food processor, grind the coconut and pecans into a ground consistency.
Spray a 12-cup bundt pan with baking spray. Sprinkle sugar (approximately ¼ c) into all areas of the pundt ban. Sprinkle the coconut pecan mixture into the pan. Reserve about ¼ c -½ c of the mixture to top the cake with.
Pour the batter into the pan and spread it evenly. Bake the pound cake for about an hour and 15 to an hour and 30 minutes.
The cake is done once a toothpick inserted in the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool for 20 minutes before removing it from the pan.
To make the glaze:
In a bowl, using a hand or stand mixer, combine the powdered sugar, softened or melted unsalted butter, salt, almond and vanilla extracts.
Slowly pour in the heavy cream until your desired consistency is reached. Pour the glaze over the cake as you desire and then top the cake with the remaining coconut pecan mixture.
Helpful Guides for Beginners
If you're new to baking I got you covered! Here are some helpful guides to help you along the way!
Pound Cake Tips
Whether you are a beginner or have been in the baking game for a while, I hope these tips are helpful in making sure that your pound cake comes out great!
⇢ Use room temperature ingredients - Butter, eggs, and dairy blend better and prevent clumping when brought to room temp.
⇢ Measure carefully - Baking is all about precision, so measure each ingredient accurately before adding.
⇢ Cream butter and sugar well - Mix for about 5 minutes until light and fluffy.
⇢ Add eggs one at a time - Mix each just until combined before adding the next.
⇢ Don't overmix - After combining, stop mixing as soon as ingredients are blended. Finish any leftover mixing by hand.
⇢ Prep your pan generously - Use a baking spray like Baker's Joy for a no-fail release, or grease and flour the pan well.
Frequently Asked Questions:
How do I store the pound cake?
Store the cake in an airtight container for up to 5 days.
Can I freeze the pound cake?
Yes. I recommend freezing the cake for no more than three months for the best flavor. Individually wrap each slice of cake in plastic wrap or foil. Place the wrapped slices in a ziplock bag to store in the freezer.
Once you remove the cake from the freezer, allow it to thaw at room temperature before unwrapping it.
What are some substitutes for the buttermilk?
One cup of sour cream or eight ounces of cream cheese are great substitutes for this cake.
Louisiana Crunch Pound Cake recipe
Ingredients
- To make the cake:
- 3 c All-Purpose Flour
- 2 c Granulated Sugar
- ¼ c Granulated Sugar (for the inside of the pan)
- 1 ½ c Unsalted Butter - room temperature
- 5 Large Eggs - room temperature
- 1 c Buttermilk - room temperature
- ½ teaspoon Baking Powder
- ½ teaspoon Salt
- 2 teaspoon Vanilla Extract
- 1 teaspoon Almond extract
- 1 c Sweetened Coconut - processed
- 1 c Pecans - processed
- To make the icing:
- 2 c Powdered Sugar
- 6-8 tablespoons Heavy Cream
- 2 tablespoons Unsalted Butter - melted
- 1 tsp Vanilla Extract
- ½ teaspoon Almond Extract
- â…› tsp Salt
Instructions
- To make the pound cake:
- Preheat your oven to 325 degrees. Combine the flour, baking powder, and salt and sit to the side.
- Then, using a hand or stand mixer, beat the butter together then slowly add in the granulated sugar (2 cups). Mix on medium speed until light and fluffy (approximately 5 minutes).
- Add the vanilla and almond extracts to the batter. Then add the eggs to the bowl one at a time, mixing well after each addition before adding the next egg.
- Mix in the flour 1 c at a time, alternating with the buttermilk, beginning and ending with the flour.
- In a food processor, grind the coconut and pecans into a ground consistency.
- Spray a 12-cup bundt pan with baking spray. Sprinkle sugar (approximately ¼ c) into all areas of the pundt ban. Sprinkle the coconut pecan mixture into the pan. Reserve about ¼ c -½ c of the mixture to top the cake with.
- Pour the batter into the pan and spread it evenly. Bake the pound cake for about an hour and 15 to an hour and 30 minutes.
- The cake is done once a toothpick inserted in the center of the cake comes out clean.
- Remove the cake from the oven and allow it to cool for 20 minutes before removing it from the pan.
- To make the glaze:
- In a bowl, using a hand or stand mixer, combine the powdered sugar, softened or melted unsalted butter, salt, almond and vanilla extracts.
- Slowly pour in the heavy cream until your desired consistency is reached. Pour the glaze over the cake as you desire and then top the cake with the remaining coconut pecan mixture.
- Serve and enjoy!
Video
Nutrition
More Pound Cake recipes with coconut/pecans
Looking for more recipes with coconut? Try my Coconut Cream Cheese Pound Cake recipe.
Looking for more recipes with pecans? Try my Butter Pecan Pound Cake recipe, Rum Pound Cake recipe or Sock it to Me Pound Cake recipe.
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