Kentucky Butter Crunch Cake, Buttery Rich With Toasted Coconut Almond Crunch

It’s TWO favorite Southern desserts, Louisiana Crunch Cake and Kentucky Butter Cake, made into ONE mouthwatering creation that’ll make your knees buckle! An intensely rich and moist buttermilk cake soaked in a sweet, buttery cream cheese glaze with an almond nutty crunch…and did we mention the toasted coconut? Oh my Lord!
Everything made from scratch. It’s a cake you can be proud of that actually tastes so much better the next day – a rich and crazy moist texture that’s off the charts in flavor. A magical experience in every single bite!
A perfect showstopper. If you’re looking for some serious cake time, this is it. Make for special occasions, holidays, impressing your in-laws or significant other, or the night before for a breakfast or brunch coffeecake. It’s very addicting!
Rich and moist infused with sweet, buttery cream cheese glaze and a coconut, almond nutty crunch. Outrageously delicious!
HOW TO MAKE KENTUCKY BUTTER CRUNCH CAKE
Preparation time: 15 minutes
Cook time: 60-65 minutes
Servings: 10-12

Ingredients:

  • 2 sticks butter, room temperature
  • 4 oz cream cheese, room temperature
  • 1 Cup brown sugar
  • 1 Cup white sugar
  • 4 eggs, large
  • 1 Tbs vanilla extract
  • 3 Cups flour
  • 1 Cup buttermilk
  • 1/2 Tsp baking soda
  • 1 Tsp baking powder
  • pinch of salt
    Crunch Topping:
  • 1 stick butter, room temperature
  • 1 Cup cream cheese, room temperature
  • 3 Cups confectioners sugar
  • 1 Tsp vanilla
  • 3 Tbs milk or cream to thin, use more if needed
  • 2 Cups toasted coconut
  • 2 Cups chopped almonds

Directions:

  1. Preheat oven to 350 degrees.
  2. Grease and flour bundt pan or spray with nonstick cooking spray.
  3. In a mixer, cream butter, cream cheese, and sugars until light and fluffy.
  4. Add eggs one at a time, beat about 30 seconds between each egg.
  5. Add vanilla.
  6. In a separate bowl mix flour, baking soda, baking powder, and salt. Add flour in batches alternating with buttermilk, end with flour.
  7. Beat about 30 seconds on low between each addition.
  8. With a spoon mix mixture to incorporate any remaining flour.
  9. Pour mixture into bundt pan and bake 60-65 minutes at 350 degrees.
  10. Remove from oven, allow to cool about 10 minutes and flip onto cake plate.
  11. Poke holes in cake using a skewer, pour the reserved 1 cup of glaze into cake (see below).
  12. Allow to cool 10 more minutes, and top with remaining glaze.
  13. Serve with extra glaze after cutting.
    To Prepare Glaze:
  1. Mix butter and cream cheese in a mixer until light and fluffy,
  2. Add powdered sugar and vanilla.
  3. Thin with milk or cream about 3 tablespoons or more if needed.
  4. Microwave glaze for about 15 seconds.
  5. Reserve 1 cup of glaze for first topping on cake.
  6. Fold in toasted coconut (see below) and almonds into remaining glaze as the final topper.
    To Toast Coconut:
  1. Place coconut into a dry skillet and heat over medium heat, stirring constantly for a few minutes, once coconut starts to brown, remove from heat, continue stirring, remove from pan, place on a plate and allow to cool.