Lemon Glazed Coconut Pound Cake


  • 2 c. organic cane crystals
  • 3/4 c. vegan buttery sticks
  • 3 c. all-purpose flour
  • 3 tsp. aluminum-free baking powder
  • 1 tsp. sea salt
  • 3/4 c. shredded coconut
  • 1 – 14 oz. can coconut milk
  • 1/4 c. + 2 Tbsp. vanilla soymilk
  • 1 fresh vanilla bean or 2 tsp. vanilla extract (alcohol-free)
  • 1/8 tsp. almond flavoring, opt.
  • 1/4 c. freshly squeezed lemon juice
  • 1 Tbsp. all-natural lemon flavoring (alcohol free)
  • 1 tsp. all-natural butter flavor

Lemon Glaze:

  • 2 c. organic confectioner’s sugar
  • 1 – 2 Tbsp. soy milk
  • 1/2 tsp. lemon juice


  1. Cream vegan butter and sugar together with a hand mixer until well mixed.
  2. Mix wet ingredients and vanilla bean pulp together, and mix into vegan butter and sugar mixture.
  3. Mix flour, salt, and baking powder together. Add flour mixture a little at a time until well mixed. Mix in the coconut.
  4. Pour into an oil-sprayed bundt pan and bake at 350 degrees for 50 minutes.
  5. Prepare glaze by whisking soy milk and lemon juice into sugar until smooth and runny. After cake has cooled for 10 minutes, drizzle glaze over the top.
Browse Theme(s): Desserts Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.