Lemon Coconut Pound Cake Vegan Food

COCONUT LEMON POUND CAKE

Coconut lemon pound cake image

Light and fluffy coconut lemon pound cake with a simple coconut glaze, topped with strawberries is a delicious, easy tea time treat.

Provided by Alida Ryder

Categories Cake

Number Of Ingredients 16

Ingredients

200 g (1 cup) sugar
250 g (2 cups) flour
50 g (½ cup) desiccated coconut
1½ tsp baking powder
½ tsp salt
200 g (1 cup) softened butter
2 tbsp oil
3 eggs
125 ml (½ cup) coconut milk
2 tbsp lemon juice
1 tbsp lemon zest
1 cup sifted icing sugar
2-3 tbsp coconut milk
1 tbsp lemon juice
strawberries ((optional))
coconut flakes ((optional))

Steps:

Preheat the oven to 180°C/350°F.
In the bowl of a stand mixer fitted with a paddle attachment, mix the dry ingredients together.
Add the room temperature butter and oil then beat until the mixture is well combined and starts clumping together. You want the butter to be dispersed with no lumps remaining in the flour.
Whisk the eggs, coconut milk, lemon juice and zest together.
Pour the wet ingredients into the batter while mixing on a low speed. Beat until just combined.
Pour the batter into a greased and lined loaf pan (the one I used was 9"x 5" or 22cm x 12cm).
Place in the oven and bake for 45-60 minutes or golden brown and a skewer inserted comes out clean.
Remove from the oven and allow to cool for 20 minutes in the pan before turning out and cooling completely.
Whisk the lemon juice, coconut milk and icing sugar together then drizzle over the cake.
Decorate with strawberries and coconut flakes (optional) and serve.

Nutrition Facts : Calories 400 kcal, Carbohydrate 41 g, Protein 5 g, Fat 25 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 92 mg, Sodium 291 mg, Fiber 2 g, Sugar 21 g, ServingSize 1 serving

LEMON COCONUT POUND CAKE (VEGAN)

Lemon Coconut Pound Cake (Vegan) image

This recipe originated with Lara Adler. She is Vegan and often makes food without eggs, or dairy. It has no cholesterol in it which is my kinda recipe.

Provided by Chef Joey Z.

Categories Vegan

Time 1h35m

Yield 1 loaf, 10 serving(s)

Number Of Ingredients 12

Ingredients

1 cup tofu (use Mori-nu silken tofu firm style-I blended it before mixing it with the wet ingredients)
3/4 cup coconut milk
1 cup sugar
1/3 cup canola oil
2 teaspoons vanilla
1 teaspoon lemon extract (or 1/4 tsp. lemon essential oil)
1/2 teaspoon coconut extract (optional)
2 cups flour (I used white spelt)
3 tablespoons arrowroot
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Steps:

Preheat oven to 325'F.
Oil and flour a 9 x 5 inch loaf pan.
Take a cup of the silken tofu and blend it until smooth.
In a medium bowl, using a hand mixer, blend the smooth tofu, coconut milk, sugar, oil, vanilla and lemon extract (and the coconut if using) until completely smooth.
In a separate bowl, sift together all the dry ingredients. Fold the wet into the dry using a spoon (I used a spatula) and mix until just combined. Then using a hand mixer on low mix for 15-20 seconds, just to remove the lumps -- do not over mix!
Pour the batter into your prepared loaf pan and smooth the top.
Bake for 60-70 minutes until a skewer comes out clean in the center.
Let cool in the pan about 10 minutes before removing. Then cool completely on a wire rack before slicing -- it will fall apart if you don't.
Bon Appetit!

LEMON COCONUT POUND CAKE

lemon coconut pound cake image

Make and share this lemon coconut pound cake recipe from Food.com.

Provided by chia2160

Categories Dessert

Time 1h35m

Yield 12-16 serving(s)

Number Of Ingredients 13

Ingredients

1 cup butter, softened
1/2 cup butter flavor shortening
3 cups sugar
6 eggs
1 teaspoon lemon juice
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
3 cups flour
1 cup eggnog
1 cup flaked coconut
1 1/2 cups confectioners' sugar
2 tablespoons milk
1 teaspoon lemon juice

Steps:

preheat oven to 325 grease and flour a 10" tube pan in a large bowl beat sugar, butter and shortening until fluffy add eggs one at a time, beating after each addition add lemon juice and extracts add flour and eggnog, beating well stir in coconut pour into prepared pan and bake for 1 hr 15 minsuntil done cool for 10 minutes turn out to a wire rack, cool completely for glaze, mix together the ingredients and drizzle over cake.

Nutrition Facts : Calories 674.6, Fat 30.4, SaturatedFat 15.4, Cholesterol 159.3, Sodium 173.2, Carbohydrate 95, Fiber 1.1, Sugar 69.4, Protein 7.6

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