Louisiana Crunch Pound Cake recipe

3.60 from 5 votes

Louisiana Crunch Pound Cake recipe

Coconut and pecans bring out the flavor of this Louisiana Crunch Pound Cake topped with a glaze combining the flavors of almond of vanilla.

Prep Time15

Cook Time1 15

Course: Dessert

Cuisine: American

Keyword: pound cake

Servings: people

Calories: 641kcal

Author: Ashley Frederick

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
⅛ tsp Salt

US Customary - Metric

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!

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