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Louisiana crunch cake is a sweet and slightly tangy cake that is a true southern staple. This moist yellow cake features a nutty top that contrasts with the coconut and vanilla extracts inside.
In a large separate bowl, beat butter until very fluffy (approx. 5 minuets) then add 2 cups of sugar. Continue to beat until light and fluffy (approx. 2 more minutes). 4. Beat in eggs, one at a time, making sure that each egg is thoroughly blended before adding the next egg. 5. Mix in sour cream and vanilla extract. 6.
I loved the Louisiana Crunch Cake so much, I thought I’d try to make it and see if it competes with Entenmann’s. Well… it’s soft like Entenmann’s… It’s moist like Entenmann’s… It tastes almost like Entenmann’s! Like really close! What is Louisiana Crunch Cake? In my words, Louisiana Crunch Cake is a slice of heaven!
In a large mixing bowl, add eggs, butter, milk and mix until smooth. Add cake mix and coconut and mix until just combined. Prepare cake pan with crunch topping: Grease a 10-12 cup nonstick bundt pan generously with butter. Sprinkle coconut and tap it around until the bottom and sides are fully coated.
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