Pound Cake with Lemon Coconut Glaze

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
• 0.13 teaspoons baking soda
• 0.5 cups soy milk
• 0.5 tablespoons apple cider vinegar
• 0.5 cups coconut oil , at room temperature
• 1.25 cups white sugar
• 3 eggs
• 0.5 teaspoons pure vanilla extract

Instructions

1. 1

   Preheat the oven to 325 degrees F (165 degrees C). Butter and flour an 8x5-inch loaf pan.

2. 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. 3

   Mix soy milk and vinegar together in a small bowl. Let stand until curdled.

4. 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. 5

   Pour batter into the prepared loaf pan.

6. 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. 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. 8

   Remove cake from the loaf pan. Drizzle glaze on top. Sprinkle coconut flakes evenly over the top.