Pound Cake With Lemon Coconut Glaze Recipe

Name: Pound Cake With Lemon Coconut Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1/8 teaspoon baking soda; 1/2 cup soy milk; 1/2 tablespoon apple cider vinegar; 1/2 cup coconut oil, at room temperature; 1 1/4 cups white sugar; 3 eggs; 1/2 teaspoon pure vanilla extract; Glaze:; 1 cup confectioners' sugar, sifted, or more as needed; 2 tablespoons milk, or more as needed; 1 tablespoon lemon juice; 1/4 cup unsweetened coconut flakes, toasted

Servings: persons

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
1/8 teaspoon baking soda
1/2 cup soy milk
1/2 tablespoon apple cider vinegar
1/2 cup coconut oil, at room temperature
1 1/4 cups white sugar
3 eggs
1/2 teaspoon pure vanilla extract
Glaze:
1 cup confectioners' sugar, sifted, or more as needed
2 tablespoons milk, or more as needed
1 tablespoon lemon juice
1/4 cup unsweetened coconut flakes, toasted

1
Preheat the oven to 325 degrees F (165 degrees C). Butter and flour an 8x5-inch loaf pan.
2
Sift 1 cup plus 3 tablespoons all-purpose flour, 1 cup plus 3 tablespoons whole wheat flour, cornstarch, and baking soda together into a bowl.
3
Mix soy milk and vinegar together in a small bowl. Let stand until curdled.
4
Beat coconut oil in a stand mixer fitted with the paddle attachment until creamy. Add sugar and beat on medium speed until light and fluffy. Reduce speed to medium-low and beat in eggs one at a time. Scrape down the sides and bottom of the bowl. Stir in soy milk and vanilla on low speed. Add the flour mixture 1/2 cup at a time, mixing on low speed until batter is smooth.
5
Pour batter into the prepared loaf pan.
6
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Place pan on a wire rack on its side and cool for about 10 minutes.
7
Combine 1 cup confectioners' sugar, 2 tablespoons milk, and lemon juice in a small bowl to make glaze. Add more sugar or milk to reach the desired consistency.
8
Remove cake from the loaf pan. Drizzle glaze on top. Sprinkle coconut flakes evenly over the top.

1147

kcal

Calories

Fat

184

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup all-purpose flour, 3 tablespoons all-purpose flour, 1 cup white whole wheat flour, 3 tablespoons white whole wheat flour, and more.

Yes, Pound Cake With Lemon Coconut Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pound Cake With Lemon Coconut Glaze

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