Louisiana Crunch Cake

15 to 20 servings
Youtube instructional video is at the bottom
What you’ll need
All purpose flour or Cake flour
Baking powder
Sugar
Salt
Canola oil or vegetable oil
Unsalted butter (Room temp)
5 large eggs (Room temp)
Whole milk (Room temp)
Sour cream (Room temp)
Pecan halves
Shredded Coconut
Vanilla extract
Butter extract
Coconut extract
Almond extract
Confectioners sugar
Butter cup yellow Gel paste food coloring

Tools you’ll need
15 cup capacity tube pan
Baker’s joy non-stick baking spray
Cooling rack
Food processor

Preparation of ingredients
Dry ingredients
Step 1- Sift 3 cups All purpose or cake flour, 1 teaspoon baking powder and 1/4 teaspoon salt into a medium sized bowl. Stir all ingredients together and set aside.

Wet ingredients
Step 2- Add 2/3 cup Whole milk (Room temp), 2/3 cup sour cream (Room temp), 1 tablespoon vanilla extract, 2 teaspoons butter extract, 1 teaspoon coconut extract, 1/4 to 1/2 teaspoon almond extract and 1/4 teaspoon butter cup yellow gel paste food coloring into a medium sized bowl. Stir all ingredients with a whisk until combined and set aside.

Coconut pecan crust mixture
Step 3- Add 1 1/4 cups pecan halves into a food processor. Blend for 40 seconds to 1 minute. Transfer mixture into a medium sized bowl. Add 1/2 cup shredded coconut. Stir until combined and set aside.

Cake batter
Step 4- Add 3 sticks unsalted butter (Room temp), 3 tablespoons canola oil or vegetable oil, and 2 2/3 cups sugar into stand mixer bowl. Mix on high speed for 6 minutes. Scrape down sides of bowl.

Step 5- Add 5 large eggs (Room temp) in one at a time while mixing on a medium low speed. Once the eggs have been mixed into the batter, be careful not to over mix the batter.

Incorporating the Dry and Wet Ingredients into the batter
Step 6- Add 1 cup All purpose or cake flour mixture and 2/3 cup Milk-Sour cream mixture into the batter. Mix on a medium low speed until combined. Scrape down sides of bowl.

Step 7- Add 1 cup All purpose or cake flour mixture and 2/3 cup Milk-Sour cream mixture into the batter. Mix on a medium low speed until combined. Scrape down sides of bowl.

Step 8- Add 1 cup All purpose or cake flour mixture and 1/4 cup Milk-Sour cream mixture into the batter. Mix on a medium low speed until combined. Scrape down sides of bowl.

Baking the cake
Preheat oven to 325 degrees
Step 9- Spray tube pan with baker’s joy non-stick baking spray. Add Coconut pecan mixture on to the bottom and sides of tube pan.

Step 10- Carefully add prepared cake batter into tube pan. Spread batter around as evenly as possible using a back of a spoon. Shake pan slightly and tap the bottom of pan with your hands or you can lightly tap the pan on a hard surface. This will make the batter more even.

Step 11- Place into a preheated 325 degree oven for 1 hour and 10 minutes. Once the cake has been baked, remove from oven. Toothpick inserted into cake, should come out clean. If not place back into a preheated 325 degree oven for an additional 8 to 10 minutes.

Step 12- Let cake cool for 6 to 8 hours or overnight. This will allow the flavors to settle and increase. Once the cake has cooled, flip the cake on to a cooling rack with a pan underneath it.

Making the icing
Step 13- Add 1 1/2 cups confectioners sugar, 3 tablespoons melted unsalted butter, 4 tablespoons warm whole milk, 1 teaspoon vanilla extract, 1/2 teaspoon butter extract, 1/2 teaspoon coconut extract, and 1/8 to 1/4 teaspoon almond extract. Stir with whisk until mixture is creamy and smooth.

Step 14- Place icing in microwave on high for 40 seconds to 1 minute. Stir the icing once again then pour it on top of your cake. Let icing set for 15 to 30 minutes before serving. This will allow the icing to harden.

Youtube instructional video