Louisiana Crunch Cake

I used Greek yogurt instead of the buttermilk and one cup almond flour instead of the extract, 2 cups cake flour.. for the glaze I used one whole lime squeezed, 3 cup confectioners sugar, a splash of milk 1/4 butter. 1/4 Greek yogurt.

I followed the recipe correctly and cannot give 5 stars because the recipe was pretty labor-intensive. Also, the crunchy topping that is loaded into the bottom of the bundt pan caused my cake to be stuck in the pan! The layer of crunch was great, but not at the expense of about half of the cake getting stuck in the pan. It was a mess getting it out, loved the glaze over it. In the end, I'm glad I wasn't making it for special guests, as it was rather ugly on the plate. But very delicious!

Cake is baking as I write this note... I never bake bundt cakes @ 350, too hot, outside bakes, inside not done, always @ 325, then it's an hour 15 or an hour 30... Already made the glaze but it's way too much, 4 cups confectioner's sugar, you cut in half and have enough... Also, didn't mince the toasted coconut, just added sugar and placed in cake pan before filling; have extra toasted coconut and the toasted almond pieces to add as garnish (used my nut grinder to make small almond pieces!)...

I have never in my life as a professional baker made anything that looked so dated. It was SO brown. It didn't taste like anything which is shocking after the coconut, extracts and 3/4 pound of butter. It looked like it just swaggered out of a 1970s dinner party. I don't regret many things, but making this cake is on that list. Noting for the haters: I made it exactly to the directions. YMMV.

"(Coconut)toasted and finely crushed in a food processor" I can only assume the writer means chopped but how fine is "finely" are we talking dust or would coarse corn meal be an example?

This is a good cake, and I made it just as written, with one exception - I left out the almond extract. It isn’t necessary, and the slightly artificial taste it adds is not a winner in our family.

Another winner. This cake is easy to make and delicious if indeed very sweet. My complaint is that the icing recipe makes far far too much. I could have easily iced 3 cakes with that icing recipe. I now have almost a cup of icing left and no idea how to use it.

This was a good cake--though nothing extraordinary. Pretty simple to pull together in a pinch with common ingredients, though the lime doesn't come through at all. I'd use this as a baseline recipe and then riff on it, if I were to make it again.

This cake was just okay. I expected a crunchier exterior. The almond flavoring really comes through and is mild. The cake is moist as well. You only need half the amount of glaze - the recipe is way too much. I wouldn't make it a second time.

Can an all purpose gluten free flour mix be substituted for the cake flour?

Did not use the sweetened condensed milk as I did not have any; I used lemon extract instead of lime juice in the cake and I added lemon extract and more toasted coconut to the glaze. I did not use all of the glaze to cut the sweetness a bit. It does remind me of the sock-it-to-me cake my mother made, though I think she used a boxed cake mix for the base.

"This cake will make you a coconut lover", if only it tasted like coconut. I should've quadrupled the toasted coconut like Jennie suggested

Agree a tad sweet surely from the glaze. - I’ll cut sweetened condensed milk and conf sugar next time and add more zest to batter.

I'm sure this is a great cake as Ms Peartree is very reliable. But I have to wonder what is the point of one teaspoon of lime juice (not zest or oil--juice) in a cake of this size. Either add in some zest or forget it.

Has anyone made this with orange in addition to coconut? I remember something similar and have been looking fir it fir years!