Louisiana Crunch Cake

Instructions

1. 1

   Preheat your oven to 325°F. Thoroughly grease and flour a 10-inch tube or Bundt pan, ensuring all crevices are coated to prevent sticking.

2. 2

   In a large mixing bowl, combine the softened butter, oil, and granulated sugar. Beat with an electric mixer for 3–5 minutes, until light, fluffy, and creamy.

3. 3

   Mix in the vanilla extract, coconut extract, and 1 teaspoon almond extract. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

4. 4

   In a separate bowl, whisk together the flour and baking powder. Add half of the dry mixture to the wet ingredients, mixing on low speed until just combined.

5. 5

   Pour in the buttermilk and mix gently until incorporated.

6. 6

   Add the remaining flour mixture and mix until just combined. The batter should be thick, smooth, and creamy. Avoid overmixing to maintain a tender crumb.

7. 7

   Pour the batter evenly into the prepared pan. Bake for approximately 60–75 minutes, or until a toothpick inserted into the thickest part comes out clean or with a few moist crumbs. Allow the cake to cool in the pan for 15–20 minutes before carefully transferring it to a wire rack to cool completely.

8. 8

   Increase the oven temperature to 350°F

9. 9

   In a small bowl, combine the sliced almonds, sweetened coconut flakes, and honey. Mix until evenly coated. Spread the mixture in a thin layer on a parchment-lined baking sheet. Bake for approximately 5–10 minutes, stirring occasionally, until golden and lightly toasted. Watch carefully to prevent burning. Remove from the oven and allow to cool.

10. 10

    In a medium bowl, whisk together the powdered sugar, hot water, and remaining 1/2 teaspoon almond extract until smooth. If the glaze is too thick, add additional water, 1 teaspoon at a time, until it reaches a thick but pourable consistency.

11. 11

    Once the cake has cooled completely, drizzle or brush the almond glaze generously over the cake, allowing it to run naturally down the sides. While the glaze is still wet, sprinkle the toasted coconut and almond mixture evenly over the cake. Allow the glaze to set before slicing and serving.