Lemoncoconutpoundcakevegan Recipes

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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

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

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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