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Louisiana Crunch Cake

A deliciously moist cake with a crunchy topping of toasted coconut and pecans, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Dessert
Cuisine: Southern
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 cup unsalted butter softened
  • 4 large eggs
  • 1 cup buttermilk
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 cup shredded coconut
  • ½ cup chopped pecans

Equipment

  • Mixing bowls
  • Electric mixer or whisk
  • Measuring cups and spoons
  • 9x13 inch baking pan
  • Spatula
  • Cooling rack

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9x13 inch baking pan with butter or cooking spray.
  3. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
  5. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  6. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk.
  7. Gently fold in the shredded coconut and chopped pecans.
  8. Pour the batter into the prepared baking pan and spread it evenly.
  9. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
  10. Let the cake cool completely before cutting.

Notes

This cake is delightful on its own but pairs well with whipped cream or fresh fruit.