Kentucky Butter Crunch Cake

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3 cups flour

2 sticks butter, room temperature

4 ounces cream cheese, room temperature

1 cup buttermilk

1 cup brown sugar

1 cup white sugar

4 eggs, large

1 tablespoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

pinch of salt

1 stick butter, room temperature

1 cup cream cheese, room temperature

3 cups confectioners’ sugar

2 cups toasted coconut

2 cups chopped almonds

1 teaspoon vanilla

milk to thin


1. Preheat oven to 350 degrees. Grease and Flour Bundt pan or spray with nonstick cooking spray. In a mixer, cream butter, sugar, and cream cheese until light and fluffy. Add eggs one at a time; beat about 30 seconds between each egg. Add vanilla. In separate bowl mix flour, baking soda, baking powder, and salt. Add flour in batches alternating with buttermilk, end with flour.

2. Beat about 30 seconds on low between each addition. With a spoon mix mixture to incorporate any remaining flour. Pour mixture into Bundt pan and bake 60-65 minutes. Remove from oven, allow cooling about 10 minutes and flipping onto cake plate. Poke holes in cake using a skewer, pour the reserved 1 cup of glaze into cake. Allow to cool 10 minutes, top with remaining glaze. Serve with extra glaze after cutting.

3. To Prepare Glaze: mix butter and cream cheese in a mixer until light and fluffy, add powdered sugar and vanilla. Thin with milk or cream about 3 tablespoons or more if needed. Microwave glaze for about 15 seconds. Reserve 1 cup of glaze for first topping on cake. Fold in coconut and almonds into remaining glaze.

4. To Toast Coconut: 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.

Bon Appetit!

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