Louisiana Crunch Cake Recipe

Cake
1 Preheat the oven to 350°F.
2 Generously butter a 10 to 12-cup tube pan, making sure to get into every nook and cranny.
3 In a small bowl, stir together the sugar and coconut for the crunch coating.
4 Sprinkle the mixture into the buttered pan, tilting and tapping until the bottom and sides are evenly coated. Shake out any excess.
5 In a large mixing bowl, whisk together the eggs, melted butter, and buttermilk until smooth.
6 Add the cake mix and coconut.
7 Mix just until combined. Don’t overmix.
8 Pour the batter into the prepared pan and smooth the top.
9 Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. An instant read thermometer will show 205℉.
10 Let the cake cool in the pan for 10 to 15 minutes only.
11 Carefully run a thin knife around the edges if needed, then invert onto a cake stand or serving plate.
Glaze
13 While the cake cools, make the glaze.
14 In a medium bowl, whisk together the powdered sugar, melted butter, vanilla, and 3 tablespoons heavy cream until smooth.
15 Add the remaining tablespoon of cream if needed to reach a thick but pourable consistency.
16 Spoon or drizzle the glaze over the cooled cake, letting it run down the sides.
17 Garnish with more toasted coconut if desired.
To Toast the Coconut
19 Spread the coconut in a dry cast iron skillet over medium-low heat or on a baking sheet in a 325°F oven.
20 Stir frequently, watch carefully, and toast just until lightly golden, about 3 to 5 minutes.
21 Let cool.