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Pound Cake with Lemon Coconut Glaze
Pound Cake with Lemon Coconut Glaze
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Wholesome pound cake with whole wheat flour & coconut oil, topped with zesty lemon glaze & toasted coconut for a delightful twist.
Ingredients:
  • 1 cup all-purpose flour
  • 3 tablespoons all-purpose flour
  • 1 cup white whole wheat flour
  • 3 tablespoons white whole wheat flour
  • 2 tablespoons cornstarch
  • 0.125 teaspoon baking soda
  • 0.5 cup soy milk
  • 0.5 tablespoon apple cider vinegar
  • 0.5 cup coconut oil, at room temperature
  • 1.25 cups white sugar
  • 0.5 teaspoon pure vanilla extract
  • 1 cup confectioners' sugar, sifted, or more as needed
  • 2 tablespoons milk, or more as needed
  • 1 tablespoon lemon juice
  • 0.25 cup unsweetened coconut flakes, toasted
Instructions:
  • Preheat the oven to 325 degrees F (165 degrees C), and prepare an 8x5-inch loaf pan by greasing it with butter and dusting it with flour.
  • Combine all-purpose flour, whole wheat flour, cornstarch, and baking soda in a bowl, then sift.
  • Combine soy milk and vinegar in a small bowl and allow it to curdle.
  • In a stand mixer, cream coconut oil until creamy. Add sugar and beat until fluffy. Mix in eggs one at a time, scraping down the bowl. Combine soy milk and vanilla, then add to mixture. Gradually mix in flour until smooth batter forms.
  • Transfer the batter into the loaf pan that has been prepared.
  • Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan on a wire rack for about 10 minutes.
  • In a small bowl, mix together 1 cup of confectioners' sugar, 2 tablespoons of milk, and lemon juice to create a glaze. Adjust with more sugar or milk as needed for your preferred consistency.
  • Gently release the cake from the loaf pan, then generously drizzle the glaze on top and finish with a shower of coconut flakes for added flavor and texture.

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