Pound Cake with Lemon Coconut Glaze

Step 1
Preheat the oven to 325 degrees F (165 degrees C). Butter and flour an 8×5-inch loaf pan.

Step 2
Sift 1 cup plus 3 tablespoons all-purpose flour, 1 cup plus 3 tablespoons whole wheat flour, cornstarch, and baking soda together into a bowl.

Step 3
Mix soy milk and vinegar together in a small bowl. Let stand until curdled.

Step 4
Beat coconut oil in a stand mixer fitted with the paddle attachment until creamy. Add sugar and beat on medium speed until light and fluffy. Reduce speed to medium-low and beat in eggs one at a time. Scrape down the sides and bottom of the bowl. Stir in soy milk and vanilla on low speed. Add the flour mixture 1/2 cup at a time, mixing on low speed until batter is smooth.

Step 5
Pour batter into the prepared loaf pan.

Step 6
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Place pan on a wire rack on its side and cool for about 10 minutes.

Step 7
Combine 1 cup confectioners' sugar, 2 tablespoons milk, and lemon juice in a small bowl to make glaze. Add more sugar or milk to reach the desired consistency.

Step 8
Remove cake from the loaf pan. Drizzle glaze on top. Sprinkle coconut flakes evenly over the top.