Two recipes for Louisiana crunch cake are Creole Contessa's Louisiana Crunch Cake with Butter Pecan Glaze and Food.com's Best Louisiana Crunch Cake. Both recipes have similar ingredients, but Food.com's recipe uses flaked coconut, sour cream and a vanilla almond glaze, while Creole Contessa's recipe calls for brown sugar and a coconut pecan glaze.
To make Creole Contessa's Louisiana crunch cake, first use an electric mixer to cream 3 sticks of butter on low for about four minutes. Beat in 1 cup sugar and 1 cup brown sugar for an additional four minutes, and then add in 3 eggs, one at a time. Stir in 2 1/2 teaspoons vanilla into the wet ingredients. Combine 3 cups cake flour, 1/2 teaspoon salt, 1 teaspoon baking powder and 1/2 teaspoon baking soda. In a separate bowl, mix together 1/2 cup buttermilk and 1/2 cup whole milk.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Pour the batter into a greased and floured bundt pan, and bake for an hour at 325 degrees Fahrenheit. Allow the cake to cool for five minutes before placing it on a cooling rack. Make the glaze by creaming 4 tablespoons butter and then 3 1/2 cups confectioner's sugar, 1/2 cup flaked coconut, 1 cup chopped pecans and 1 cup milk. Pour the glaze over the warm cake.