Set the temperature of the oven to 350 F (175 C). Put flour and grease on the Bundt pan.

In a bowl, add ½ cup of sugar and ½ cu of shredded coconut. Evenly spread this mixture at the bottom of Bundt pan.

In a medium-sized bowl, mix flour, baking soda, baking powder and salt. Keep it aside.

In a big bowl, mix 2 cups of sugar and softened butter, until the mixture is fluffy and light. It may take around 3-5 minutes.

Beat in the egg one at a time, mix it well after adding each one. Include almond and vanilla extracts. Mix the mixture until everything is well blended.

Slowly include the dry ingredients into the butter mixture in 3 steps, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until everything is well blended. Fold in the 1/2 cup of shredded coconut.

Pour the batter into the Bundt pan over the crunch topping. You can make the top smooth using a spatula. Bake in the oven until the toothpick inserted at the center comes out clean, it may take around 55-65 minutes.

Allow the cake cool in a pan for around 10 minutes. Then, gently invert it over onto a wire rackto cool completely.

In a little bowl, add 2 tablespoons of milk, powdered sugar and vanilla extract until smooth. If the glaze is very thick, you can include one more tablespoon of milk to make it thinner.

After the cake is cooled, you can pour the glaze over top and let it flow down the side.

It’s time to serve the Louisiana crunch cake.