Louisiana Crunch Cake with Pecans and Coconut
 
Prep time
Cook time
Total time
 
Serve some good strong coffee with your cake and add a splash of the pecan liqueur!
Author:
Recipe type: Cakes
Cuisine: Southern
Yield: 16 servings
Ingredients
For the Bundt pan
  • solid vegetable shortening
  • 3 tablespoons granulated sugar
  • 1/4 cup (3/4 oz, 21 grams) sweetened flaked coconut
  • 1/4 cup(1 oz, 28 grams) pecans chips
Cake
  • 3 cups (12-3/4 oz, 360 grams) all purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup (7 oz, 198 grams) granulated cane sugar
  • 1 cup (7-1/2 oz, 213 grams) light brown sugar
  • 1 cup (8 oz, 226 grams) salted butter, room temperature
  • 4 large eggs, room temperature
  • 1/4 cup sour cream
  • 1 cup buttermilk, room temperature (whole-milk buttermilk is best)
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons pecan liqueur
Vanilla Pecan Glaze
  • 2 cups (8 oz, 227 grams) sifted confectioners' sugar
  • 1/4 cup (2 oz, 61 grams) butter, melted
  • 1/4 cup (2 fluid oz) heavy or whipping cream
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon pecan liqueur
Instructions
  1. Preheat oven to 350°F.
Prepare the Bundt pan
  1. Brush the pan generously and evenly with solid shortening, then sprinkle with granulated sugar, being sure to get the sugar all over.
  2. Leave any extra sugar in the bottom of the pan.
  3. Evenly distribute the coconut and pecans on the bottom of the pan.
Cake
  1. Sift together flour, salt, baking powder and soda; set aside.
  2. In bowl of a stand mixer, beat butter on medium until very fluffy, 2 or 3 minutes, then turn the speed to low and add the sugar.
  3. When the sugar is mostly mixed in, increase the speed to medium high and continue to beat until light and fluffy, 5 or 6 more minutes, scraping the bowl 2 or 3 times.
  4. Beat in eggs, one at a time, making sure that each egg is thoroughly blended before adding the next egg.
  5. Add sour cream, vanilla extract, and pecan liqueur and beat well.
  6. Add 1/3 of the flour mixture and mix on low, then add 1/2 the buttermilk.
  7. Scrape the bowl, mix in another third of the flour on low, then add the remaining buttermilk and mix until mostly smooth.
  8. Add the last of the flour and mix just until smooth; do not overmix, this is a very thick batter.
  9. Scoop the batter into the cake pan, then smooth the top.
  10. Bake for 50 to 65 minutes or until a wooden skewer inserted comes out clean.
  11. Set the cake in it's pan on a cooling rack and let cool for 15 minutes, then carefully turn out onto a serving plate until cool.
Vanilla Pecan Glaze
  1. Sift the confectioner's sugar into a medium sized bowl and mix all ingredients together until smooth.
  2. Drizzle glaze over the cake.
Notes
Have all ingredients at room temperature.
Always sift confectioners sugar before using it in any recipe.
The cake can sit out for a day or so, covered with a clear cover, but leftovers should be refrigerated.
Recipe by MJ Bakes A Lot at https://mjbakesalot.com/louisiana-crunch-cake-with-pecans-and-coconut/