Рет қаралды 36,285
A delicious copycat recipe of the famous Entenmann's Louisiana Crunch Cake. I turned a standard "1-2-3-4" cake into something wonderful!!
Important Notes:
Oven temp is 350 Degrees
Bake for 50 minutes or until toothpick inserted comes out clean
Let rest in Bundt pan for 10 minutes before removing (please be careful not to break when removing the cake! This is why the non-stick spray with flour is essential).
Items you need:
Non-Stick Cooking Spray
Bundt Pan
Stand Mixer
Glaze Ingredients:
2 Cups of Powdered Sugar
1/3 Cup of Melted Butter (salted)
1/4 Cup of Condensed Milk (or regular milk)
1 Teaspoon of Vanilla Extract
(extra milk if the glaze is thick)
Cake Ingredients:
3 Cups of Cake Flour
1 Teaspoon of Salt
1 Teaspoon of Baking Powder
1⁄2 Teaspoon of Baking Soda
2 Cups of Sugar
1 Cup of Butter (softened)
4 Large Eggs (room temperature)
1⁄4 Cup of Sour Cream
1 Cup Of Buttermilk
2 Teaspoons of Vanilla Extract
1⁄4 Cup of Granulated Sugar
1⁄4 Cup of Sweetened Flaked Coconut