Best 2 Lemon Coconut Pound Cake Vegan Recipes

Indulge in a delightful culinary experience with our tantalizing Lemon Coconut Pound Cake, a harmonious blend of zesty citrus and tropical flavors, crafted with the utmost care to cater to vegan preferences. This delectable treat is not only a symphony of taste but also a testament to the versatility of plant-based baking, offering a guilt-free indulgence without compromising on richness and satisfaction. With a moist and tender crumb, each bite of this pound cake promises a burst of lemony brightness, perfectly complemented by the subtle sweetness of coconut. Whether you're a seasoned vegan baker or simply seeking a delightful dessert that caters to dietary restrictions, this recipe is sure to captivate your taste buds and leave you craving more. So, prepare to embark on a zesty adventure as we guide you through the steps of creating this exquisite Lemon Coconut Pound Cake, along with variations and additional recipes that will elevate your culinary repertoire.

Here are our top 2 tried and tested recipes!

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

Tips:

Use fresh lemons for a brighter, more pronounced lemon flavor.
Grate the lemon zest finely to release the most flavor.
Cream the butter and sugar together until light and fluffy for a tender, moist cake.
Gradually add the eggs one at a time, beating well after each addition.
Sift the flour before measuring it to ensure accurate measurements.
Gently fold the dry ingredients into the wet ingredients until just combined to avoid overmixing.
Bake the cake until a toothpick inserted into the center comes out clean.
Let the cake cool completely before frosting.
Use a light and fluffy frosting, such as whipped cream or cream cheese frosting, to complement the dense cake.

Conclusion:

This easy vegan lemon coconut pound cake is a delicious and refreshing treat that is perfect for any occasion. With its moist, tender crumb and bright lemon flavor, this cake is sure to be a hit with everyone who tries it. Whether you serve it plain or topped with your favorite frosting, this cake is sure to satisfy your sweet tooth. So next time you're looking for a delicious and easy vegan dessert, give this lemon coconut pound cake a try. You won't be disappointed.