Louisiana crunch cake


1 ½ cup flour

½ teaspoon baking powders

¼ baking soda

1 cup sugar

1 stick salted butter

2 eggs

¾ cup buttermilk

2 heaping tablespoons of sour cream

1 teaspoon vanilla extract

¼ teaspoon almond extract

3 tablespoons white sugar

¼  cup sweet coconut flakes



4 tablespoon melted butter

4 tablespoon coconut milk

½ teaspoon vanilla

½ teaspoon almond extract

2 cups powdered sugar

 Spongy cake video Instructions:

Fluffy cake instructions:


  • Preheat oven to 350 degrees
  • Prep the non-stick baking pan by spraying with oil and dusting with sugar, sprinkle the bottom of the pan with the ¼ cup of coconut flakes and set aside
  • Whip the butter on high until is pale in color light and fluffy
  • Add the sugar and mix for another 3 minutes
  • Combine all the dry ingredients in a bowl, flour, baking powder, baking soda
  • Add the eggs, vanilla and almond extract to the butter and sugar mix
  • Add the flour mixture and buttermilk mixture alternating ending with flour Stir
  • Stir in the sour cream into the batter and pour into the pan and bake for 40 minutes or until the tester comes out clean
  • For the glaze follow the instructions on the video.