I am really loving this cake! I can smell it baking as I’m typing this (my second one!) I made the first cake for our annual church picnic and everyone there loved it. In fact, I didn’t even get a piece of the cake because it was gone before I could! That tells me that this little piece of cakey goodness is a real winner. Let me know what you think in the comments after you make this dessert recipe. i always love to ehar your feedback. Maybe you can give me a few pointers!
Check out what our friends over at Creole Contessa had to say about this recipe:
My all time favorite cakes are Louisiana Crunch Cake and Kentucky Butter Cake! Years ago I said to myself, I said self? What would it taste like to bite into both of these cakes at the same time and that’s when the magic happened people!
I was actually surprised at the softness of this cake. We all love ours moist and soft, don’t we? This cake proves to have both of those amazing cake qualities.
Ingredients
3 cups flour
2 sticks butter, room temperature
4 ounces cream cheese, room temperature
1 cup buttermilk
1 cup brown sugar
1 cup white sugar
4 eggs, large
1 tablespoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt
For the Crunch Topping:
1 stick butter, room temperature
1 cup cream cheese, room temperature
3 cups confectioners sugar
2 cups toasted coconut
2 cups chopped almonds
1 teaspoon vanilla
milk to thin
Instructions
Preheat oven to 350 degrees.
Grease and Flour bundt pan or spray with nonstick cooking spray.
In a mixer, cream butter, sugar, and cream cheese until light and fluffy.
Add eggs one at a time, beat about 30 seconds between each egg.
Add vanilla.
In a separate bowl mix flour, baking soda, baking powder, and salt.
Add flour in batches alternating with buttermilk, end with flour.
Beat about 30 seconds on low between each addition.
With a spoon mix mixture to incorporate any remaining flour.
Pour mixture into bundt pan and bake 60-65 minutes at 350 degrees.
Remove from oven, allow to cool about 10 minutes and flip onto cake plate.
Poke holes in cake using a skewer, pour the reserved 1 cup of glaze into cake.
Allow to cool 10 minutes, top with remaining glaze.
Serve with extra glaze after cutting.
To Prepare Glaze:
Mix butter and cream cheese in a mixer until light and fluffy,
Add powdered sugar and vanilla.
Thin with milk or cream about 3 tablespoons or more if needed.
Microwave glaze for about 15 seconds.
Reserve 1 cup of glaze for first topping on cake.
Fold in coconut and almonds into remaining glaze.
To Toast Coconut:
Place coconut into a dry skillet and heat over medium heat, stirring constantly for a few minutes, once coconut starts to brown, remove from heat, continue stirring, remove from pan, place on a plate and allow to cool.
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Quick Tip: Serve this cake with coffee or tea.
Thanks again to Creole Contessa for this amazing recipe.