Louisiana Crunch Cake

Recipe

How to Make

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Cream of Coconut Poke Cake is a rich coconut flavored poke cake soaked in sweetened condensed milk and cream of coconut, topped with toasted coconut and cherries.

~ Beth

American

Cuisine:

Servings:

Total Time:

1 h 40 m

12 cake slices

Ingredients

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1-2

– Prepare a tube pan by coating with shortening or softened butter. Coat the entire pan with almond flour. Lightly tap out the excess coconut flour. – Combine sugar and coconut flakes and sprinkle evenly over the bottom of the cake pan.

3-8

– Preheat the oven. – In a small bowl, combine the flour, baking powder, and baking soda. Set aside. – Add the softened butter and granulated sugar to a large mixing bowl and beat until it is light and fluffy. – Add the eggs, one a time. Mix well. – Add flour mixture, mix well. – Add buttermilk to the batter and combine.

9-15

– Add another part of flour mixture and mix until the flour is incorporated. – Add the rest of the buttermilk and vanilla. Mix. – Add the remaining flour mixture and mix. – Spread the batter over the coconut and sugar in the pan. – Place into the preheated oven and bake. – Remove from the oven and allow to cool. – Remove from the pan.

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– Combine all the glaze ingredients and mix until smooth. – Coat the cake with the glaze. – Once the glaze has set you can slice and serve the cake.

Enjoy!

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