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Pound Cake with Lemon Coconut Glaze

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Pound Cake with Lemon Coconut Glaze

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    Cuisine:

    Directions

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    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
  • ⅛ teaspoon baking soda
  • ½ cup soy milk
  • ½ tablespoon apple cider vinegar
  • ½ cup coconut oil
  • at room temperature
  • 1 ¼ cups white sugar
  • 3 eggs
  • ½ teaspoon pure vanilla extract
  • 1 cup confectioners’ sugar
  • sifted
  • or more as needed
  • 2 tablespoons milk
  • or more as needed
  • 1 tablespoon lemon juice
  • ¼ cup unsweetened coconut flakes
  • toasted
  • Methods :

  • Preheat the oven to 325 degrees F (165 degrees C). Butter and flour an 8×5-inch loaf pan.
  • 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.
  • Mix soy milk and vinegar together in a small bowl. Let stand until curdled.
  • 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.
  • Pour batter into the prepared loaf pan.
  • 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.
  • 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.
  • Remove cake from the loaf pan. Drizzle glaze on top. Sprinkle coconut flakes evenly over the top.
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