![]() Scrape the sides and bottom of the bowl to get all the batter.Ĥ. Then, add the coconut flakes and pour in the cake batter. Sprinkle 1/4 cup of sugar over the Bundt pan’s base. Return to the dry ingredients, then the buttermilk, etc.)ģ. (First, add a little of the dry ingredients. Once everything is well mixed, add the sifted dry ingredients and buttermilk a little at a time. Then, add the eggs one at a time, mixing the first in before adding the next.įinally, add the sour cream and vanilla. Beat on medium speed for another 2 minutes. Beat the butter in a separate bowl for about 5 minutes until it’s thick and fluffy. Sift together the dry ingredients in a large bowl. Grease a Bundt pan and dust it with flour.Ģ. Preheat the oven to 350 degrees Fahrenheit. Here are the steps for making this yummy cake:ġ. Be careful, as this can sometimes be overwhelming. I like to use vanilla paste for those beautiful dark flecks. ![]() Feel free to use regular or coconut milk here. Butter adds a smooth feel that you just don’t get otherwise. I always sift mine to ensure the glaze is totally smooth. The flakes are a better option here to avoid burning. You can use brown sugar, but it won’t leave the same crack. Stay away from the cheaper vanilla essence! The deeper, more natural flavor is so worth the cost. Make your own! Place 1 tablespoon white vinegar in your measuring cup, then top it with milk. Use full-fat butter for that super-rich flavor. Be sure to thoroughly cream your sugar and butter for a lighter crumb. I like to sift my baking soda, as it can sometimes form lumps. The lower protein content results in a softer cake. I like to stick with what’s proven, and this recipe is definitely a winner: Unless you’re strapped for time and want to use a boxed cake mix for convenience, you won’t find too many variations.Ī few differences you might see are the inclusion of coconut extract or the use of plain yogurt over sour cream. You’ll find most Louisiana crunch cake recipes look pretty similar. Once baked and caramelized, you’re left with a crunch top to die for. The best part has to be baking the sugar and coconut onto the top of the cake.īefore adding your batter into the tin, you’ll sprinkle in the sugar and sweetened flaked coconut. But don’t worry, it’s still light and moist.Īdding acidic ingredients like sour cream and buttermilk not only gives a wonderful tang to your cake, but it also ensures a softer texture that will still hold its shape. The butter in this golden yellow cake provides a richness you just don’t get from using oil. It has icing but not a lot, and it’s definitely not the best part of the cake. If too much frosting isn’t your thing, this Louisiana crunch cake is for you. Still, the vanilla glaze is literally the icing on the cake for this flavorful and classic southern favorite.
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