I have never heard of "Louisiana crunch cake"...but I googled and found many recipes and many vastly different....some with coconut some with orange some with nuts in the cake some without...
I think you need to decide what kind you are remembering and go from there.
Linda C

I encountered the same thing all recipes were different. Thats why I posted here I thought maybe this was a Southern thing whereby everyone has a recipe LOL Thanks Linda.

I too loved the Louisiana Crunch cake. Haven't had it in years, since I moved away from an Entenmann's distributor.
Check out this link! It's from Finder of Lost Recipes

Here is a link that might be useful: Louisiana Crunch Cake

This one is the one I remember that I liked the best.
Called Louisiana Crunch Ring

Louisiana Ring Cake

2 3/4 Cups Flour, sifted
2 Teaspoons Baking Powder
1 1/2 Teaspoons Salt
1 3/4 Cups Sugar
1 Cup Crisco
3/4 Cup Milk
1 Teaspoon Orange Extract
1/2 Teaspoon Almond Extract
3 Eggs

Topping
2 Tablespoons Flour
3 Tablespoons Brown Sugar
3 Tablespoons Confectioners Sugar
1/4 Teaspoon Orange Extract
1/4 Teaspoon Orange Rind

SIFT TOGETHER FLOUR, BAKING POWDER AND SALT INTO LARGE MIXING BOWL. ADD SUGAR AND STIR. CUT IN SHORTENING (AS FOR PIE CRUST). ADD MILK, ORANGE EXTRACT, ALMOND EXTRACT, AND EGGS. BEAT THOROUGHLY. "DO NOT POUR INTO PAN YET"

TOPPING: COMBINE 3/4 CUP OF BATTER WITH FLOUR, BROWN SUGAR, CONFECTIONER'S SUGAR, ORANGE EXTRACT, AND ORANGE RIND. MIX WELL (ADD PECANS FOR A CRUNCHIER TOPPING.)

SPREAD TOPPING IN BOTTOM OF WELL-GREASED TUBE PAN. POUR BATTER ON TOP AND BAKE AT 375F FOR 45 MINUTES TO 1 HOUR. REMOVE FROM PAN IMMEDIATELY OR TOPPING WILL STICK.

VARIATION: SUBSTITUTE CAKE FLOUR FOR REGULAR FLOUR FOR A FINER TEXTURED CAKE. GREASE AND FLOUR TUBE PAN AND BAKE AT 350F FOR 50 TO 60 MINUTES

VARIATION OF TOPPING:
3/4 CUP BUTTER OR MARGARINE
2 TBSP FLOUR
3 TBSP BROWN SUGAR
1/4 TSP ORANGE EXTRACT

MIX TOPPING INGREDIENTS TOGETHER AND BLEND WELL. SPREAD TOPPING IN BOTTOM OF WELL-GREASED TUBE PAN. SET ASIDE