Lemon-Coconut Pound Cake Loaf

...I don't know what it is with me and pound cake lately...but ever since I made my Mom's Black Walnut Pound Cake it's been the sweet I've been craving...

...and I've had this recipe for Southern Living's Lemon Coconut Pound Cake in my folder for quite a while...

...so I bought the necessaries...drilled my coconut...yep - a drill is a kitchen utensil...

...drained the coconut water...

...strained it...

...and put it up for another use...it's not needed for this recipe...

...got out a brick...and a hammer and whacked the coconut - yep a hammer's a kitchen utensil as well...

...and this is the first time that the perfect white ball of coconut has ever popped out of its shell/husk like this...

...that made for easie-peasie peeling...

...gave that a whir in the food processor...only normal kitchen utensils from here on...

...zested the lemon...

...the zest is for the cake and the juice is for the icing...

...creamed some Earth Balance and sugar...

...this is my new 'go to' egg replacer mixture - I mix about 1/4 cup of flax seed goo for each egg I'm replacing with about a teaspoon of EnerG Egg Replacer...this has been working perfectly in all my recipes...

...I used whole wheat pastry flour (a little bit of salt on top there)...

...add the egg replacer to the EB/sugar mixture and mix well...

..mix the flour in a little at a time...and add your coconut...

...pour into a prepared loaf pan...I used my pretty little Philbe loaf pan...

...bake until nice and golden brown and cake tests done...allow to cool on a rack for a few minutes before you try to take it out of the pan...

...pour your icing over and sprinkle with some coconut...

...it's so pretty...

...and so moist...

...and delicious...

Lemon-Coconut Pound Cake Loaf

Adapted from Southern Living

1/2 cup Earth Balance, softened

1 1/3 cups granulated sugar

Flax Seed Goo made with whole flax seeds for a clear goo - enough for 3 large eggs - and then mix in about 3 teaspoons of Ener-G egg replacer - this has been my 'go to' egg replacer recipe for quite a while now - it works perfectly in most recipes - even brownies...

1 1/2 cups all-purpose flour - I used whole wheat pastry flour

1/2 tsp. salt

1/8 tsp. baking soda

1/2 cup vegan sour cream

2 tsp. lemon zest

1 cup sweetened flake coconut, divided

Lemon Glaze

Whisk together 2 cups powdered sugar, 2 Tbsp. almond milk, and 2 tsp. fresh lemon juice, adding an additional 1 Tbsp. almond milk, 1 tsp. at a time for desired consistency.

Preheat oven to 325*. Beat Earth Balance at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating until light & fluffy. Add flax seed goo, a little at a time, beating until just blended after each addition.
Stir together flour, salt, and baking soda. Add to Earth Balance mixture alternately with Tofutti sour cream, beginning & ending with flour mixture. Beat at low speed just until blended after each addition. Stir in lemon zest & 1/2 cup coconut. Pour batter into a greased & floured 9×5 inch loaf pan.
Bake at 325* for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack & cool completely (about 1 hour).
Spoon Lemon Glaze over cake & sprinkle with remaining 1/2 cup coconut.