Louisiana Crunch Cake is an Entenmann’s knock-off, a copycat recipe from one of my favorite cakes growing up. You know, the cakes with their own display case at the end of the supermarket aisle?!
It’s a moist, tender cake with a sweet topping made up of three layers. The bottom of the pan gets covered in sugar and coconut flakes then the batter is poured right on top and baked so it becomes a part of the cake. When you turn the cake out of the pan it becomes the topping.
Well. . . one-third of the topping.
A confectioners’ glaze gets spooned on top of that and then there’s even more coconut flakes and sliced almonds. To make it pretty. Three layers of deliciousness that put the crunch in the cake.
This is much like a coffee cake making a great companion to a cup of coffee or tea. I can’t tell you how fast it disappeared in my house.
It was like a pack of hungry wolves came for dessert and didn’t leave a single crumb in their wake.