Louisiana Crunch Cake

Ingredients

  • 1 cup butter, soften
  • 1/4 cup oil
  • 1 1/2 cup sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 1 1/2 teaspoon almond extract
  • 1 cup buttermilk
  • 2 1/2 cup flour
  • 1 1/2 teaspoon baking powder
  • 1/4 cup almonds, sliced thinly
  • 1/4 cup coconut flakes, sweetened
  • 2 tablespoon honey
  • 2 cups powered sugar
  • 2 tablespoon hot water

Instructions

  1. 1 Preheat oven to 325 and grease an angel pan well.
  2. 2 Cream butter, oil and sugar together until light and fluffy.
  3. 3 Add all the extracts (only 1 teaspoon of the almond extract) and add 1 egg at a time until well combined.
  4. 4 Add half the flour and baking powder. Mix until combined.
  5. 5 Add all the buttermilk and mix.
  6. 6 Add the rest of the flour and baking powder and mix until well combined. It will be a thick batter.
  7. 7 Add to your greased pan and bake for 1 hour.
  8. 8 Combine your thinly sliced almonds and coconut flakes with your honey and bake at 350 until golden.
  9. 9 Once your cake and almond coconut mixture are cooled. Combine the powdered sugar with the hot water and the rest of the almond extract.
  10. 10 Add the almond and coconut mixture to your powdered sugar mixture and brush on your cooled cake.