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Louisiana Crunch Cake Recipe

   
 

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     Louisiana Crunch Cake

Category   Desserts - Breads
Sub Category   None
Preptime   15-20 mins

Ingredients
3 cups cake flour
1 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
2 cups sugar
1 cup butter (2 sticks)
1/4 cup of sour cream
4 large eggs room temp
1 cup of buttermilk
 
2 tsp. vanilla
1/4 cup sugar
1/4 cup sweetend coconut flakes
Vanilla glaze-
2 cups of powder sugar
4 tbs. butter(melted)
4tbs. canned evaporated milk
1/2 tsp. vanilla
1/2 tsp. lemon extract

Instructions
preheat oven to 350 In a medium bowl sift together cake flour, salt, baking powder and baking soda set aside. Beat softened butter and sugar together until fluffy, mix in sour cream. Add eggs one at a time and beat until become light and fluffy, mix in vanilla. Add in buttermilk and the cake flour mixture in alternates and beat to combined, don't over beat otherwisse cake will become hard. Throughly grease a non stick pan tube pan, if your pan is non stick pan grease and flour. Add the 1/4 sugar to the bottom of pan tap it around sides and bottom until coated. 1/4 coconut flakes on the bottom of the pan, add more up to you, pour batter. Bake for 50 minutes to and hour or until the toothpick comes out clean...don't over bake or the cake will become dry, once cake is done remove from pan to cool.
Vanilla glaze- Whisk together powdered sugar, melted butter and evaporated milk. Add vanilla and lemon extract and mix. Drizzle glaze over cake and let set for 10 minutes.


Originally Submitted
10/21/2012





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