Three weeks ago I contracted COVID-19. Seems like I caught it early enough, was able to quarantine in the bedroom, and not pass it along to Jon or the boys. It was a long 10 days being apart from my family, and thankfully I had a very easy time of it – slight fever and headache, and that was it.
Jon did a great job of taking care the boys and I, keeping up with their virtual school stuff and handling breakfast, lunch and dinner. Whatta man, ya’ll. He also made a trip to pick up some groceries that I ordered online from Walmart, easy food stuff to get us through the week. I added a Louisiana Crunch Cake to the cart not knowing exactly what it was, but having a feeling I could get behind it.
Over the course of the next week I ate the entire cake. Jon says that one of the boys had a chunk, but I think he’s just trying to make me feel better. I was hooked. But I am not the kind of gal who buys baked goods at the store – so I knew I wanted to make one at home…
Moist lemony cake topped with a crunchy coating of caramelized sugar and shredded coconut. It’s added to the bottom of the pan before adding the batter – and ends up on top once you flip and release. Speaking of which, this cake does beautifully. Bundts always make me nervous, as they do many bakers. I didn’t even have to tap this one, I was a happy camper. I topped with an easy, quick glaze and a little extra toasted coconut – just to make it extra pretty.
I’m gonna try to not eat the whole thing! Pray for me.
Louisiana Crunch Cake
1/4 cup granulated sugar
1/4 cup sweetened flaked coconut
3 cups cake flour
1 tsp baking powder
1/2 tsp baking soda
2 cups granulated sugar
1 cup salted butter, softened
4 large eggs, room temperature
1/4 cup sour cream
1 cup buttermilk
1 tsp vanilla extract
1 tsp lemon extract
For the glaze:
2 cups confectioners sugar
1 tsp vanilla extract
1 tsp almond extract
3 Tbsp milk or half and half
1/4 cup sweetened shredded coconut, toasted (optional)
Preheat oven to 350. Prepare Bundt pan by spraying with nonstick cooking spray, and dust with flour. Add 1/4 cup sugar and coconut to the bottom of the pan and spread out evenly. Set aside.
Sift together cake flour, salt, baking powder and soda. Set aside.
In a mixer with a paddle attachment, combine butter and sugar. Beat until light and fluffy, about 5 minutes. Beat in eggs, one at a time, incorporating each egg completely before adding the next. Mix in sour cream and extracts.
With the mixer on low speed, add the dry ingredients alternately with the wet ingredients, beginning and ending with the dry ingredients and mixing just until incorporated. Scrape down the sides of the bowl and mix for 15 seconds longer. Pour batter into pan and spread evenly. Bake for about 50 to 60 minutes, until a wooden skewer inserted comes out clean.
Remove cake from oven, cover with tea towel, and let cool for about 10 minutes before inverting onto a cooling rack.
Make glaze by whisking all ingredients together. Pour glaze over the top of cake. Top with toasted coconut, if desired.
