Mini Lime Coconut Pound Cakes

lime coconut pound cakeLime and coconut are one of my favorite flavor combinations. After successfully making a Lemon Bundt Cake with a pound cake like texture I decided to make mini lime coconut pound cakes using a similar recipe. The flavor is an ideal balance of citrus, tropical and sweet.

lime coconut pound cake

To make these mini pound cakes I used a mini loaf pan I bought on Amazon a few years ago. I really love this pan. It was priced a bit higher than other pans I have seen, but the higher quality is very evident. I have used it to make mini banana breads, mini coffee cakes and mini blueberry cakes. You can use a larger loaf pan if you don’t have a mini loaf pan. Adjust the cooking time to 50-55 minutes.

lime coconut pound cake

Be sure to add the lime zest in the glaze. It adds a great pop of lime flavor which is the perfect contrast to the otherwise sweet glaze. These lime coconut pound cakes are an ideal dessert after a meal of spicy food like Indian or Mexican. They also work well as a sweet component for a brunch. Enjoy!

lime coconut pound cake

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Mini Lime Coconut Pound Cakes
 
Miniature vegan lime coconut pound cakes that can be served for brunch or dessert.
Ingredients
  • CAKE:
  • 2 cups All-Purpose Flour
  • ½ cup Finely Shredded Coconut, unsweetened
  • 2 teaspoons Baking Powder
  • ¼ teaspoon Salt
  • 2 teaspoons Lime Zest
  • ½ cup Vegan Butter (such as Earth Balance), softened
  • 1 cup Sugar
  • ⅓ cup Brown Sugar
  • ½ cup Almond or Soy Milk, unsweetened
  • 2 Tablespoons Lime Juice
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Coconut Extract (optional)
  • ¾ cup plain Vegan Yogurt, unsweetened if possible
  • GLAZE:
  • 1 cup Powdered Sugar
  • 2 Tablespoons Lime Juice
  • 1 teaspoons Lime Zest
Instructions
  1. Preheat oven to 350 degrees. Grease a mini loaf pan.
  2. In a large bowl combine flour, baking powder, salt and lime zest. Stir until combined and set aside.
  3. In a separate large bowl beat together the vegan butter and sugars until well combined. Stir in almond milk, lime juice, vanilla extract and yogurt.
  4. Add the liquid mixture to flour mixture. Thoroughly combine.
  5. Fill each mini loaf tin ⅔ of the way full with batter. Bake for 30-35 minutes until loaves are golden brown and a toothpick inserted in the center comes out clean.
  6. Let cakes cool for 15 minutes. Remove cakes from pan and let cool completely.
  7. Once cakes are completely cooled prepare the glaze. Stir lime juice into powdered sugar. Stir in lime zest. Once it forms a pourable glaze pour over the middle of each loaf. The glaze should run down the sides of each cake.
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Vegan Gretchen

Comments

  1. Dee says

    Hi Gretchen, this recipe sounds delicious and easy. Can I use gluten free flour? I’m a rookie baker and don’t want to mess this recipe up. Thanks in advance.

    • vegangretchen says

      Hi Dee – I haven’t tried making this recipe with gluten free flour. I don’t see why it wouldn’t work if you used one of the gluten free flour blends that includes all of the gums and things needed to replace gluten. Maybe start with a half batch to see how it turns out using a gluten free blend. Let me know if you give them a try!

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