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

* THIS PAGE CONTAINS AFFILIATE LINKS. IF YOU PURCHASE A PRODUCT THROUGH AN AFFILIATE LINK YOUR COST WILL REMAIN THE SAME, BUT VEGAN GRETCHEN WILL AUTOMATICALLY RECEIVE A SMALL COMMISSION. YOUR SUPPORT IS APPRECIATED.
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.

Vegan Lemon Bundt Cake

Vegan Lemon Bundt CakeA few weeks ago I successfully made homemade unsweetened vegan soy yogurt. It is the perfect combination of creamy and tart and I have been enjoying it almost daily for breakfast. What I didn’t mention is that my second attempt was successful, but my first attempt was not. The first attempt had the same delicious flavor, but it did not set up at all. Because it still tasted good I kept the 5 cups of liquid yogurt in the frig and looked for any recipe that required yogurt. This homemade frozen yogurt (using agave instead of honey) was a great treat, but I still had a ton left. I decided to make a vegan lemon bundt cake with the yogurt and it was a great decision. The cake is moist and rich like a pound cake, but with a light lemon flavor. Enjoy this cake with your coffee, at brunch, or as a lighter dessert.

Vegan Lemon Bundt Cake

I decided to bake the cake in my new bundt pan. I love the texture the bundt pan created, with the more crisp edges. You can definitely use a loaf pan, or even an 8×8 pan if that is what you have. You will need to adjust the baking time accordingly. An 8×8 pan may only take 30 minutes and a loaf pan more like 40-45 minutes. Just be sure to check your cake so it doesn’t overcook.

I used lemon extract in this cake because I like the boost of lemon flavor it adds without having to juice a ton of lemons. I only had a few lemons on hand and I didn’t want to use them all for this cake.

Vegan Lemon Bundt Cake

The glaze is beautiful and adds an additional layer of sweet lemon flavor to the cake. If you are short on time, or don’t like glazes you can always just sprinkle powdered sugar liberally over the top of the cake.

 

I was traveling to visit my parents the next day so I used my portable cake server. I feel like my great-aunts when I use that thing. They were our resident family bakers and always showed up to holidays and picnics with their cake carrier full of a family favorite cake. I also used a doily here since I was going to my parents house. My Mom would not approve of a bundt cake with no doily!

Vegan Lemon Bundt Cake

I hope you try and enjoy this cake…doily optional!

* THIS PAGE CONTAINS AFFILIATE LINKS. IF YOU PURCHASE A PRODUCT THROUGH AN AFFILIATE LINK YOUR COST WILL REMAIN THE SAME, BUT VEGAN GRETCHEN WILL AUTOMATICALLY RECEIVE A SMALL COMMISSION. YOUR SUPPORT IS APPRECIATED.
3.0 from 2 reviews
Vegan Lemon Bundt Cake
 
A moist, rich vegan lemon bundt cake that has a delicate lemon flavor with a tangy lemon glaze.
Ingredients
  • CAKE:
  • 2 cups All-Purpose Flour
  • 2 teaspoons Baking Powder
  • ¼ teaspoon Salt
  • 2 teaspoons Lemon Zest
  • ½ cup Vegan Butter (such as Earth Balance), softened
  • 1⅓ cups Sugar
  • ⅔ cup Almond or Soy Milk, unsweetened
  • 1½ teaspoons Lemon Extract
  • 1 teaspoon Vanilla Extract
  • ¾ cup Vegan Yogurt, unsweetened if possible
  • GLAZE:
  • 1 cup Powdered Sugar
  • 2 Tablespoons Lemon Juice
Instructions
  1. Preheat oven to 350 degrees. Grease a 8-10 cup bundt pan.
  2. In a large bowl combine flour, baking powder, salt and lemon zest. Stir until combined and set aside.
  3. In a separate large bowl beat together the vegan butter and sugar until well combined. Stir in almond milk, extracts and yogurt.
  4. Add the liquid mixture to flour mixture. Thoroughly combine.
  5. Pour batter into greased bundt pan. Bake for 50-55 minutes until cake is golden brown and a toothpick inserted in the center comes out clean.
  6. Let cake cool for 20 minutes. Remove cake from bundt pan and let is cool completely.
  7. Once cake is completely cooled prepare the glaze. Stir lemon juice into powdered sugar. Once it forms a pourable glaze pour over the middle of the cake. The glaze should run down each side of the cake. Cut & Serve!

Vegan Poppy Seed Cake

If you have ever been a guest in my parents home you have had poppy seed cake. Poppy seed cake is my Mom’s go-to dessert, and has been my whole life. The smell of the sherry cooking in the cake batter is the ultimate smell of home for me. I once had a friend say, “Whenever I think of your parent’s house I think of poppy seed cake and jarlsberg cheese” (clearly in my pre-vegan days). My parents have moved to a mostly vegan diet and my Mom asked me to create a vegan version of poppy seed cake for her. The original recipe uses cake mix and a lot of eggs. It took me several tries, but I’ve come up with a vegan poppy seed cake that is as delicious as the original.Vegan Poppy Seed Cake Pintrest

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Lime Coconut Cake – Dessert or Snack?

My husband, Harrison, does not consider something dessert unless it has chocolate.  He enjoys cakes, cookies and pies that don’t have chocolate.  But he will NEVER consider them dessert.  They are more of a sweet snack.  He needs chocolate at the end of his meal.  I made a Lime Coconut Cake on Cinco de Mayo that both he and Trey really enjoyed.  Trey thought it was a great dessert, and Harrison thought it was a nice evening snack.

Lime Coconut Cake Whole

This Lime Coconut Cake is a great dessert if you can live without chocolate for one evening.  It is light, tender and has the ideal combination of sweet and tart from the lime and sugar.  We love to eat spicy food in our house and finding the right dessert after a heavy, spicy meal can be a challenge.  This cake is a perfect end to any heavier, spicier meal.

Lime Coconut Cake Mixing

The recipe is designed to make a small cake in a small bundt pan.  It is perfect for our family of 3, so that we don’t end up with leftover cake for a week.  Here is the bundt pan I used.  If you have a larger pan or want to make a larger cake just double the recipe.  Your cooking time will be longer depending on your pan.  I would add an additional 10 minutes of cooking time for a doubled recipe and then check on the cake.  You want to insert a knife or toothpick into the cake and have it come out clean.

Lime Coconut Cake Cooling (

The icing is my favorite part of the cake.  It is very tangy from the lime juice and lime zest.  You can sprinkle the cake with powdered sugar if you want to skip the icing, but try it with the icing at least once.  When you make the icing it may seem like it is not coming together and needs more liquid.  Be patient.  Mix it up completely before adding additional liquid.  It is important not to make the icing too runny.  You want it pourable, but fairly thick.

Lime Coconut Cake

Try this Lime Coconut Cake the next time you want a refreshing, sweet dessert.  Just make sure to have some chocolate on the side!

Lime Coconut Cake
 
A light and tender cake with the perfect combination of sweet and tart from the lime and sugar. A great ending to a spicy meal.
Author:
Recipe type: Dessert
Ingredients
  • CAKE
  • 1 Cup Unsweetened Almond, Rice or Coconut Milk
  • 2 Tablespoons Lime Juice
  • 1¼ Cups Flour
  • 2 Tablespoons Cornstarch
  • ¾ Cup Sugar
  • ¾ Teaspoon Baking Powder
  • ½ Teaspoon Baking Soda
  • ¼ Teaspoon Salt
  • ⅓ Cup Canola Oil
  • 1 Teaspoon Lime Zest
  • 1 Teaspoon Vanilla Extract
  • ¼ Cup Finely Shredded Coconut
  • ICING
  • 1 Cup Powdered Sugar
  • 1 Tablespoon Lime Juice
  • 1 Teaspoon Lime Zest
Instructions
  1. Preheat oven to 375F and lightly grease a small bundt pan (see note). Set aside.
  2. Whisk the milk and lime juice together and let it sit a few minutes until curdled.
  3. Beat together the milk mixture, oil, lime zest, and vanilla extract in a large bowl. Mix in the flour, cornstarch, baking powder, baking soda, sugar, salt and coconut. Mix until no large lumps remain.
  4. Pour mixture into the greased bundt pan. Bake for 30-35 minutes, until a toothpick inserted in the center of the cake comes out clean.
  5. Cool cake for 15 minutes. Remove cake from the bundt pan and allow cake to cool completely.
  6. Once the cake has cooled completely make the icing. Combine all icing ingredients in a small measuring cup or bowl. Stir until all ingredients are well combined. It will form a thick, but pourable icing. Add more lime juice if icing is too thick. Pour over the cake and allow it to run down the sides of the cake. Icing will harden within 20-30 minutes.
Notes
This recipe is designed to make a small bundt cake. For a larger cake or a larger pan double the recipe. Extend the cooking time by 10 minutes and then check on the cakes doneness by inserting a toothpick in the cake. The toothpick should come out clean.

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Vegan Coffee Cake full of nostalgia

Have you ever lost a favorite family recipe?  One of my favorite recipes as a kid was my family’s coffee cake.  My mom or my great aunts would make it for holiday mornings or get togethers.  This coffee cake had a light texture and a rich, nutty topping.  When the cake baked the whole house smelled like cinnamon.  For years I thought the recipe was lost.  I tried making various other coffee cake recipes (both before I went vegan and after), but none measured up.  The cake was never as tender, the topping not as flavorful.  Just never quite right.  About a year and a half ago my sister found a digital copy of family recipes my cousin put together for my aunt.  Lo and behold the coffee cake recipe was there!  I immediately veganized the recipe, threw it in the oven and crossed my fingers.  I was ecstatic when I bit into this vegan coffee cake.  Just like I remembered.  Now I make it for my family as often as I can.

Vegan Coffee Cake Slice

I will warn you that there is nothing healthy about this recipe.  It calls for a hefty amount of sugar and oil.  I have used applesauce for 1/4 cup of the oil in the past and it worked out well.  I want the coffee cake as close to the original version as possible, just without any animal ingredients, so I make it with all of the oil and sugar listed.

Vegan Coffee Cake Topping

The recipe uses a unique technique for making the topping and cake.  As you will see in the recipe below you mix the flour, sugars, spices and oil all together and form a crumble.  You take out 1 cup of this crumble and that becomes the topping.  The rest of the “crumble” is mixed with the remaining ingredients to make the cake.

Vegan Coffee Cake Pre Bake

For the topping you can add nuts if you like.  I normally add finely chopped walnuts or pecans.  In the version I baked last week I left off the nuts so Trey could take small pieces of the cake to school as a treat.  He loves this cake as much as I do.

Vegan Coffee CakeI assure you no one will ever know this is a vegan coffee cake.  It is fantastic to take to a holiday brunch, potluck or breakfast meeting.  Any mom in your life will appreciate waking up to the smell of this baking in the oven on Mother’s Day.

4.3 from 13 reviews
Vegan Coffee Cake
 
A tender vegan coffee cake with a crunchy cinnamon topping. No one will ever suspect this cake is missing animal ingredients. They will be too busy devouring each bite.
Author:
Recipe type: Breakfast
Ingredients
  • 2½ Cups Flour
  • ¾ Cup Granulated Sugar
  • 1 Cup Brown Sugar
  • ½ Teaspoon Ground Nutmeg
  • ½ Teaspoon Ground Cinnamon, plus more for topping
  • ¼ Teaspoon Salt
  • ¾ Cup Canola Oil
  • 1 Cup Almond Milk (or non-dairy milk of choice)
  • ¼ Cup Plain Coconut or Soy Yogurt
  • 1 Teaspoon Apple Cider Vinegar
  • 1 Teaspoon Vanilla Extract
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Baking Powder
  • ½ Cup Finely Chopped Nuts (optional)
Instructions
  1. Preheat oven to 350 degrees. Grease a 9x11 or 8x8 inch baking dish. Set aside.
  2. Sift flour, sugars, nutmeg, ½ teaspoon cinnamon and salt into a large bowl. Add oil and mix well until all oil is absorbed. Mixture will be crumbly. Take out 1 cup of mixture and set aside in a smaller bowl.
  3. In a separate bowl or measuring cup stir together almond milk, yogurt, vinegar, vanilla extract, baking soda and baking powder. Stir until combined. Add this liquid mixture to the large bowl of the flour mixture. Mix well and then pour the batter into the greased pan.
  4. If using chopped nuts add them to the 1 cup of set aside crumble mixture. Sprinkle the crumble topping over the batter in the pan. Sprinkle the top with cinnamon. Bake in the oven for 25-30 minutes for a 9x11 inch cake. If using a 8x8 inch pan cooking time will be 35-40 minutes. Cake is done when a toothpick inserted into the center of the cake comes out clean.