LOUISIANA CRUNCH CAKE {WITH CAKE MIX}

Louisiana Crunch Cake {With Cake Mix} image

Provided by @MakeItYours

Number Of Ingredients 12

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4 Eggs (Large)
1/2 cup Butter (Unsalted, Melted)
1 cup Milk (Whole )
1 box Yellow cake mix
2 tbsp Coconut (Shredded, Sweetened or unsweetened)
2 tbsp Desiccated coconut (Sweetened or unsweetened)
Butter (For greasing pan)
2 cups Powdered sugar
4 tbsp Butter (Unsalted, Melted)
4 tbsp Milk (Or heavy cream)
1/2 tsp Vanilla extract
1/2 tsp Lemon extract

Steps:

In a large mixing bowl, add eggs, butter, milk and mix until smooth.
Add cake mix and coconut and mix until just combined.
Prepare cake pan with crunch topping: Grease a 10-12 cup nonstick bundt pan generously with butter. Sprinkle coconut and tap it around until the bottom and sides are fully coated. Tip: Use a simple bundt pan with smooth sides without any designs because that makes it easier to remove the baked cake.
Pour batter in this prepared pan.
Bake at 350 degrees for 40-45 minutes or until an inserted toothpick in the center comes out clean.
Allow the cake to cool down and then, remove it from pan. You may have to run a knife around the pan to help loosen it. Place it on a cake stand, bottom side facing up and top side facing down.
While the cake is cooling, make the glaze by mixing together together powdered sugar, melted butter, milk, vanilla extract and lemon extract until thick, smooth and creamy.
Drizzle glaze over cooled cake and sprinkle more desiccated coconut. Let the icing harden (takes about 20 minutes) before serving. Enjoy!