Coconut Crunch Cake Food

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COCONUT CRUNCH CAKE



Coconut Crunch Cake image

To make this crowd-pleasing dessert, measure the coconut oil in its solid state (do not melt it), and blend the cream of coconut until smooth before measuring. Martha made this recipe in episode 506 of Martha Bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 4h50m

Number Of Ingredients 16

1 stick unsalted butter, room temperature, plus more for pan
1 1/2 cups all-purpose flour, plus more for pan
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon coarse salt
1 (5.4 ounce) can cream of coconut
1 teaspoon pure vanilla extract
1/4 cup coconut oil
1 cup sugar
3 large eggs
2 large egg whites
1/8 teaspoon coarse salt
1 can (14 ounces) sweetened condensed milk
2 teaspoons pure vanilla extract
3 cups sweetened shredded coconut (8 ounces)
Chocolate Sauce for Coconut Crunch Cake, for serving

Steps:

  • Cake: Preheat oven to 350 degrees. Butter and flour a 10-inch springform pan. Whisk together flour, baking powder, baking soda, and salt. In another bowl, stir cream of coconut and vanilla.
  • Beat butter and coconut oil on medium-high until smooth. Slowly add sugar; beat until pale and fluffy, 3 to 5 minutes. Reduce speed to medium; add eggs, 1 at a time, beating well after each and scraping down bowl as needed. With mixer on low, add flour mixture in 3 batches, alternating with 2 batches of cream-of-coconut mixture. Beat until just combined.
  • Topping: Whisk egg whites and salt with a mixer until thick and frothy, about 1 minute. Stir in milk and vanilla. Fold in coconut.
  • Spread batter in pan. Dollop topping over batter; carefully spread in an even layer. Bake on a rimmed baking sheet until a toothpick comes out with just a few moist crumbs, about 1 hour (tent with foil if browning too quickly). Let cool completely; remove from pan. Cut into wedges, drizzle with sauce, and serve with extra sauce on the side.

COCONUT CRUNCH CAKE WITH CHOCOLATE SAUCE



Coconut Crunch Cake with Chocolate Sauce image

Paired together with a chocolate drizzle, the texture of this cake turns out a decadent bite not unlike that of a candy bar. Martha made this recipe in episode 506 of Martha Bakes

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 20

1 stick unsalted butter, room temperature, plus more for pan
1 1/2 cups all-purpose flour, plus more for pan
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon coarse salt
1 (5.4 ounce) can cream of coconut
1 teaspoon pure vanilla extract
1/4 cup coconut oil
1 cup sugar
3 large eggs
2 large egg whites
1/8 teaspoon coarse salt
1 can (14 ounces) sweetened condensed milk
2 teaspoons pure vanilla extract
3 cups sweetened shredded coconut (8 ounces)
1/3 cup heavy cream
1/4 cup sugar
4 ounces bittersweet chocolate, chopped
2 tablespoons unsalted butter
2 teaspoons pure vanilla extract

Steps:

  • Cake: Preheat oven to 350 degrees. Butter and flour a 10-inch springform pan. Whisk together flour, baking powder, baking soda, and salt. In another bowl, stir together cream of coconut and vanilla.
  • Beat butter and coconut oil on medium-high until smooth. Slowly add sugar; beat until pale and fluffy, 3 to 5 minutes. Reduce speed to medium; add eggs, one at a time, beating well after each and scraping down sides of bowl as needed. With mixer on low, add flour mixture in 3 batches, alternating with 2 batches of cream-of-coconut mixture. Beat until just combined.
  • Topping: In a large bowl, whisk together egg whites and salt until thick and frothy, about 1 minute. Stir in milk and vanilla. Fold in coconut.
  • Spread cake batter in pan. Pour topping over batter; carefully spread in an even layer. Bake on a rimmed baking sheet until a toothpick comes out with just a few moist crumbs, about 1 hour (tent with foil if browning too quickly).
  • Chocolate Sauce: In a small saucepan, bring heavy cream and sugar almost to a boil, stirring, until sugar is dissolved. Pour over chocolate and butter in a heatproof bowl. Stir until smooth, then stir in vanilla.
  • Let cake cool completely; remove from pan. Cut into wedges, drizzle with chocolate sauce, and serve with extra sauce on the side.

BLACKOUT CAKE WITH CHOCOLATE CRUNCH



Blackout Cake with Chocolate Crunch image

Provided by Food Network Kitchen

Categories     dessert

Time 4h

Yield 8 to 10 servings

Number Of Ingredients 18

1 stick unsalted butter, at room temperature, plus more for the pans
2 1/2 cups all-purpose flour, plus more for the pans
4 ounces semisweet chocolate, chopped
1 1/2 cups whole milk
1/2 cup unsweetened cocoa powder (not Dutch-process)
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable oil
1 1/2 cups packed dark brown sugar
1/2 cup granulated sugar
1 tablespoon pure vanilla extract
4 large eggs
For the frosting:
24 ounces semisweet chocolate, roughly chopped
1/3 cup light corn syrup
2 1/2 sticks (20 tablespoons) unsalted butter, cut into pieces, at room temperature
2 1/2 cups confectioners' sugar

Steps:

  • Make the cake: Preheat the oven to 350 degrees F. Butter two 8-by-2-inch-round cake pans and dust with flour, tapping out the excess. Combine the chocolate, milk and 1/2 cup water in a microwave-safe bowl. Microwave in 30-second intervals, stirring, until the chocolate is melted; whisk until smooth, then let cool. Meanwhile, sift the flour, cocoa powder, baking powder, baking soda and salt into a large bowl; set aside.
  • Beat the butter in a large bowl with a mixer on medium speed until creamy, about 4 minutes. Add the vegetable oil, brown sugar, granulated sugar and vanilla; beat until fluffy, about 4 more minutes. Add the eggs, one at a time, beating until incorporated. Reduce the mixer speed to low and add the flour mixture in three batches, alternating with the melted chocolate mixture; beat until just incorporated.
  • Divide the batter between the prepared pans and smooth the tops. Bake until a toothpick inserted into the centers comes out clean, 45 to 50 minutes. Let cool 20 minutes in the pans, then run a knife around the edges and invert onto a rack to cool completely.
  • Reheat the oven to 350 degrees F. Line a rimmed baking sheet with foil. Using a long serrated knife, cut each cake in half crosswise to make 4 layers. Crumble one of the layers into small pieces on the baking sheet. Bake until dry, about 20 minutes; let cool completely. Cover with parchment paper and crush with the bottom of a saucepan to make coarse crumbs; set aside.
  • Make the frosting: Combine the chocolate, corn syrup and 1/2 cup hot water in a large heatproof bowl set over a pot of simmering water; stir until melted, about 5 minutes. Remove the bowl from the pot and let cool 10 minutes. Transfer to a stand mixer fitted with the whisk attachment and start beating on high speed; beat in the vanilla, then the butter, 1 tablespoon at a time, until fluffy. Gradually add the confectioners' sugar and beat until creamy. Refrigerate, stirring occasionally, until thick enough to spread, about 10 minutes. (If the frosting is too thick, microwave in 10-second intervals for up to 30 seconds to soften.)
  • Put one cake layer on a platter; spread 1 heaping cup frosting on top. Add another cake layer, more frosting and the last cake layer. Cover the top and sides with the remaining frosting. Press the reserved cake crumbs all over the cake.

COCONUT CREAM CAKE



Coconut Cream Cake image

Provided by Anne Thornton, Host of Dessert First

Categories     dessert

Time 2h5m

Yield One 9-inch 2-layer cake

Number Of Ingredients 18

2 sticks unsalted butter, softened, plus more for pan
3 cups all-purpose flour, plus more for pan
1 1/3 teaspoon baking powder
1/2 teaspoon baking soda
Fine sea salt
1 2/3 cups granulated sugar
One 13.5-ounce can sweetened cream of coconut, well stirred (recommended: Coco Lopez)
4 large eggs, separated
1 teaspoon pure vanilla extract
1 cup buttermilk
Coconut Cream Cheese Frosting, recipe follows
1 1/2 cups sweetened shredded coconut mixed with 1 1/2 cups toasted sweetened shredded coconut
Two 8-ounce packages cream cheese, at room temperature
1 1/4 sticks unsalted butter, softened
2 1/2 cups confectioners' sugar
1/2 cup canned sweetened cream of coconut, well stirred (recommended: Coco Lopez)
1 teaspoon pure vanilla extract
Fine sea salt

Steps:

  • Preheat the oven to 350 degrees F. Butter and flour two 9-inch diameter cake pans with 2-inch high sides.
  • Pour the flour, baking powder, baking soda and 1/2 teaspoon salt in a medium bowl. Use a whisk to stir together. This will get rid of any lumps and pseudo-sift the ingredients. In a separate large bowl, beat the sugar, butter and sweetened cream of coconut until fluffy and it resembles whipped cream, about 2 minutes. Beat in the egg yolks and vanilla extract. Scrape down the sides of the bowl and stir to incorporate all the ingredients. With the mixer on low speed, beat in 1/2 the dry ingredients, followed by the buttermilk, and the remaining dry ingredients, scraping down the sides in between each addition, just until blended.
  • Using clean, dry beaters, beat the egg whites with a pinch of salt in another clean large bowl until the egg whites are stiff but not dry. Cook's Note: You want to get the most volume from your egg whites, that's why it is essential that the beaters and bowl are clean. Just to be safe, I like to wipe the bowl out with a dash of vinegar, white or apple cider is best. The vinegar cuts through any fat in the bowl leaving only a sparkling bowl behind. And don't worry, you won't be able to taste the vinegar-I promise!
  • In batches, fold the beaten egg whites into the batter, being careful not to deflate the whites. Divide the cake batter evenly between the prepared cake pans. Spread the batter with an offset spatula to level the batter in the pan. Bake the cakes until a tester inserted into center comes out clean, 40 to 45 minutes. Cool the cakes in the pans on a wire rack, about 10 minutes. Gently run a small sharp knife around the pan sides to loosen the cakes. Cook's Note: As the cakes cool they will shrink slightly, pulling away from the sides of the pan. By running the knife around the sides of the pan you are helping in the process by taking away any resistance. Turn the cakes out onto the racks and cool completely.
  • With a pastry brush, gently brush any crumbs from the cooled cake layers. If the cake baked up with a slight dome in the center, you can trim it to even it out or just remember to place that cake layer dome-side down on the cake plate. Place 1 cake layer, flat-side up, on a cake plate. Spread 1 heaping cup Coconut Cream Cheese Frosting over the cake layer, leaving a 1/2-inch border of cake around the edge. This will give the filling a place to go or spread when the second cake layer is placed on top-you don't want it to bulge out the sides!
  • Sprinkle 1 cup sweetened shredded coconut mix over the frosting. Top with the second cake layer, flat-side up. Spread the remaining frosting over the top and sides of the cake. For a retro look, I like swoopy swirls. The best way to achieve it is to spread the frosting using the back of a spoon. It's that easy!
  • Sprinkle the remaining coconut mix over the cake, gently pressing into the sides to adhere. Coconut Layer Cake can be prepared up to 1 day ahead. Refrigerate at least 1 hour.
  • Beat the cream cheese in a medium bowl until fluffy, about 3 minutes. Add the butter and beat until smooth. Add the sugar, sweetened cream of coconut, vanilla extract and pinch of sea salt and beat until well blended, scraping down the sides as needed, for about 3 more minutes. Cook's Note: For a tropical twist, I add just a splash of fresh lime juice and a dash of finely grated lime zest to the mix!

COCONUT CRUNCH DELIGHT



Coconut Crunch Delight image

I tasted this light dessert 7 years ago at a potluck and got the recipe from my mom's dear friend. I've made it dozens of times since for my family and friends, who go wild over it. This is a terrific way to end a heavy meal. -Debby Chiorino, Pt. Hueneme, CA

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 12-16 servings.

Number Of Ingredients 10

1/2 cup butter, melted
1 cup all-purpose flour
1-1/4 cups sweetened shredded coconut
1/4 cup packed brown sugar
1 cup slivered almonds
2-2/3 cups cold milk
1/2 teaspoon coconut extract
2 packages (3.4 ounces each) instant vanilla pudding mix
2 cups whipped topping
Fresh strawberries, optional

Steps:

  • In a large bowl, combine the first five ingredients; press lightly into a greased 13-in. x 9-in. baking dish. Bake at 350° for 25-30 minutes or until golden brown, stirring every 10 minutes to form coarse crumbs. Cool. , Divide crumb mixture in half; press half into the same baking pan. In a large bowl, whisk the milk, extract and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. , Fold in whipped topping; spoon over the crust. Top with remaining crumb mixture. Cover and refrigerate overnight. Garnish with fresh strawberries if desired.

Nutrition Facts :

BANANA COCONUT CRUNCH CAKE



Banana Coconut Crunch Cake image

Categories     Cake     Rum     Fruit     Dessert     Bake     Cream Cheese     Banana     Coconut     Spring     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6 to 8

Number Of Ingredients 22

For cake layer
1/2 cup sweetened flaked coconut
1 cup cake flour (not self-rising)
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/8 teaspoon salt
2 large eggs
1/2 cup mashed banana (about 1 large)
3 tablespoons crème fraîche or sour cream
1/2 teaspoon vanilla
3/4 stick (6 tablespoons) unsalted butter, softened
1/2 cup granulated sugar
For rum syrup
1/4 cup water
2 tablespoons granulated sugar
2 tablespoons dark rum
For frosting
1/2 pound cream cheese, softened
1/2 stick (1/4 cup) unsalted butter, softened
1 1/2 cups confectioners' sugar, sifted
1 teaspoon vanilla
2/3 cup crisp banana chips

Steps:

  • Make cake layer:
  • Preheat oven to 350°F. Butter an 8-inch square, 2-inch deep baking pan and line bottom with wax paper. Butter paper and dust with flour, knocking out excess flour.
  • On a baking sheet toast coconut in the middle of the oven, stirring once, until golden, about 6 minutes.
  • Into a bowl sift together flour, baking soda, baking powder, and salt. In a small bowl whisk together eggs, bananas, crème fraîche or sour cream, and vanilla.
  • In a bowl of a standing electric mixer beat together butter and sugar until light and fluffy. Beat in flour and egg mixtures alternately, beginning and ending with flour mixture and beating after each addition until batter is smooth, and fold in coconut.
  • Turn batter into pan, smoothing top, and bake in middle of oven until a tester inserted into center comes out clean, about 30 minutes. Cool cake in pan on rack 10 minutes. Run a thin knife around edges of pan and invert cake onto rack. Remove wax paper carefully and cool cake completely. Cake layer may be made 3 days ahead and chilled, wrapped in plastic wrap and foil.
  • Make syrup:
  • In a small saucepan bring water and sugar to a boil over moderate heat, stirring until sugar is dissolved, and simmer 1 minute. Stir in rum and simmer 1 minute. Cool syrup completely. Syrup may be made 3 days ahead and chilled, covered.
  • Make frosting:
  • In a bowl with an electric mixer beat together cream cheese and butter until light and fluffy. Add confectioners' sugar, 1/2 cup at a time, beating well after each addition, and beat in vanilla and pinch salt. In a food processor coarsely grind banana chips and stir into frosting.
  • With serrated knife halve cake layer horizontally and with pastry brush dab cut sides with rum syrup, using it all. Spread half of frosting on cut side of bottom layer and arrange top layer, cut side down, on frosting. Spread remaining frosting on top of cake. Cake may be assembled 3 hours ahead and chilled, covered with an overturned bowl or in a cake keeper.

BUTTERY COCONUT CRUNCH FROSTING.



Buttery Coconut Crunch Frosting. image

This is an easy frosting to make and it uses one of my favorite products Sweetened Condensed Milk.. great for cookie sandwiches, cupcakes,bars, 2 and 3 layer cakes, or a sheet pan cake or bars....Give it a try the next time you want a special frosting.

Provided by Pat Duran

Categories     Spreads

Time 20m

Number Of Ingredients 7

14 oz can sweetened condensed milk not evaporated milk
1/4 c vanilla or white chocolate chips
1/2 c butter or margarine
1 1/2 c flaked coconut
1 1/4 c chopped pecans or walnuts
1/4 tsp grated orange peel
1 tsp vanilla extract

Steps:

  • 1. In a heavy bottomed saucepan or double boiler, combine the sweetened condensed milk. margarine and white chips..stir until chocolate has melted and mixture is smooth and shinny.Remove from heat.
  • 2. Add in the orange peel, vanilla, coconut and nuts; stir until well blended..Cool slightly..Spread on cooled cake or other dessert.

THE BEST LOUISIANA CRUNCH CAKE EVER



The Best Louisiana Crunch Cake Ever image

One of my all time favorite southern classic desserts, that is excellent during the holidays, and even better everyday!

Provided by TwinGodesses

Categories     Dessert

Time 1h

Yield 1 Cake, 8-10 serving(s)

Number Of Ingredients 12

3 cups cake flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups granulated sugar
1 cup butter, softened
4 large eggs, room temperature
1/4 cup sour cream
1 cup buttermilk
2 teaspoons pure vanilla extract
1/4 cup granulated sugar
1/4 cup sweetened flaked coconut

Steps:

  • 1. Preheat oven to 350 Degrees Fahrenheit.
  • 2. Sift together cake flour, salt, baking powder and soda. Set aside.
  • 3. 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. Blend in some of the dry ingredients followed by some of the buttermilk in alternates. This is a way to ensure that the ingredients are being thoroughly blended together -- For example; add dry mixture followed by buttermilk, dry mixture, buttermilk dry mixture -- so on and so forth -- DO NOT OVER BEAT OTHERWISE CAKE WILL BECOME HARD AS A BRICK ONCE FINISHED BAKING!
  • 7. Grease a bundt cake pan. I used a non stick angle food spring formed tube pan. If you do not have a non stick pan, be sure to grease your pan and dust with flour! Add in 1/4 cup of sugar to the bottom of pan and about 3 inches up the sides, tapping the pan to ensure even distribution. Leave excess sugar in pan. Sprinkle coconut flakes to the bottom of the pan. Scrape batter into the bundt pan and spread evenly.
  • 8. Bake for about 50 minutes to an hour or until a wooden skewer inserted comes out clean (if it comes out wet, bake another 10 minutes or so, if it comes out crumbly, you over baked the cake).
  • 9. Let cake cool for about 10 minutes, then carefully remove from pan, making sure that the sugary coconut side is faced upward. Use a knife to scrape the sides if cake becomes stuck. (this step is very important otherwise your cake will continue to bake and will become very dry and completely stuck in the pan).
  • 10. Drizzle glaze over the crunchy top portion of cake. Please use my Vanilla Almond Glaze recipe to complete this cake!

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COCONUT CRUNCH CAKE | PERSONAL DISH
Coconut Crunch Cake. Baking, food; baking, Cake, chocolate, Coconut, scratch baking, sweets; Leave a comment; There is a line in a Beyoncé song where she says/sings with power and major badassness “Bow Down Bitches”, and its amazing, I don’t have time to explain that this is a song about empowerment and confidence in woman who hold power in this male …
From personaldish.wordpress.com


COCONUT CHOCOLATE CRUNCH - HEALTHY FOOD GUIDE
Step1 Lightly spray a baking tray with oil. Place chocolate and condensed milk in a bowl over a small pan of hot water. Heat through and stir continuously until melted. Remove from heat and set aside. 2. In a large bowl combine the remaining ingredients and mix well. Add melted chocolate mix to dry ingredients and mix until well combined.
From healthyfood.com


MARTHA'S COCONUT CRUNCH CAKE | RECIPE | CRUNCH CAKE ...
Feb 20, 2016 - Martha's coconut cake uses both coconut cream and coconut oil. It is topped with a shredded coconut crunch topping and served with a rich chocolate sauce.
From pinterest.com.au


COCONUT CRUNCH CAKE RECIPE | RECIPE | CRUNCH CAKE, CRUNCH ...
Feb 8, 2017 - Coconut flavor goes all the way down to the chocolate sauce atop this tropical cake. Feb 8, 2017 - Coconut flavor goes all the way down to the chocolate sauce atop this tropical cake. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe …
From pinterest.co.uk


COCONUT CRUNCH MILK CAKE RECIPE - FOOD NEWS
How to make coconut crunch cake with chocolate sauce? Directions. Cake: Preheat oven to 350 degrees. Butter and flour a 10-inch springform pan. Whisk together flour, baking powder, baking soda, and salt. In another bowl, stir together cream of coconut and vanilla. 2. Beat butter and coconut oil on medium-high until smooth. Slowly add sugar ...
From foodnewsnews.com


MARTHA BAKES: COCONUT EPISODE | PBS FOOD
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and granulated sugar; add brown sugar and mix until well combined. Add eggs and mix until fully ...
From pbs.org


CHOCOLATE COCONUT CRUNCH - NICKY'S KITCHEN SANCTUARY
Line a 20cmx20cm (7.8"x7.8") baking tin with baking parchment. Preheat the oven to 180c/350f. Mix together all of the ingredients except the topping ingredients in a large bowl. Spoon into the prepared tin and level it out - make sure it goes right to the edges. Place in the oven to cook for 30 minutes.
From kitchensanctuary.com


COCONUT CRUNCH CAKE - MIND OVER BATTER | RECIPE | CRUNCH ...
Nov 7, 2016 - Jump to Recipe Print RecipeA tender cake with a lightly caramel flavored coconut crunch topping and a sweet coconut glaze. Make this your “go to” cake. You won’t regret it! Have you ever baked or made something that’s kinda fugly yet super delicious? You feel me, right? That’s this Coconut Crunch Cake. Fugly. But I lov…
From pinterest.jp


CHOCOLATE SAUCE FOR COCONUT CRUNCH CAKE RECIPE | RECIPE ...
Feb 22, 2017 - Chocolate sauce is a perfect topping for ice cream, pies, and more but this recipe is for a Coconut Crunch Cake.
From pinterest.com


BEST 15 COCONUT RECIPES, INDIAN COCONUT FOOD | TARLADALAL.COM
To make coconut burfi, combine the ghee and coconut in a microwave-safe bowl and microwave on high for 1 minute. Add the powdered sugar, mix well and microwave on high for 2 minutes, while stirring once in between. Add the mava, milk, saffron and lemon food colour, mix well and microwave on high for 2 minutes.
From tarladalal.com


COCONUT CRUNCH CAKE | THE BAKING MANIFIESTO
Coconut Crunch Cake. Ingredients 3 1/2 c. AP flour. 1 T + 1 t. Baking powder. 1 t. Salt. 1 c. Coconut, packed. 12 oz. Butter. 2 2/3 c. Sugar. 4 ea. Eggs. 4 ea. Egg whites. 1 T Vanilla extract. 1 1/2 c. Unsweetened coconut milk Swiss Meringue as needed. Chopped coconut brittle as needed Method 1. Pulse together the flour, baking powder, salt and coconut in the food …
From thebakingmanifiesto.wordpress.com


LOUISIANA CRUNCH CAKE - THE COOKING BRIDE
After reviewing several dozen different recipes, I can say with confidence that the name crunch cake came about because the cake is topped with something crunchy, though recipes vary from nuts to coconut. However, a few older recipes coat the cake pan with sugar before adding the cake batter, giving the end result a crunchy sugary glaze. I have a feeling …
From cookingbride.com


LOUISIANA CRUNCH CAKE - INSANELY GOOD
If you want more coconut in your crunch cake, try making your own buttermilk with coconut milk. The measurements are the same as with regular buttermilk, only this way, you should get a lovely subtle coconut flavor throughout the entire cake. Another option would be to use a coconut milk glaze to really boost that flavor. Or better yet, how about a lime glaze to …
From insanelygoodrecipes.com


LOUISIANA CRUNCH CAKE RECIPE - BROWN SUGAR FOOD BLOG
Instructions. Preheat oven to 350 Degrees. In a large bowl, blend the butter until creamy and add the sugar to blend until light and fluffy. Now, add the eggs one at a time making sure each egg is well incorporated scraping down the sides of the bowl after each egg. The mixture should be light and airy.
From bsugarmama.com


KENTUCKY BUTTER CRUNCH CAKE - CREOLE CONTESSA
Reserve 1 cup of glaze which will be our first topping on cake. Toast coconut by placing in a dry pan and cooking over medium heat stirring constantly until it starts to brown. Remove from heat, continue to stir, place on a plate and allow to cool. Fold coconut and almonds into remaining glaze and mix well. Top cake with remaining crunch glaze. Make sure you …
From creolecontessa.com


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