Leftover turkey noodle soup is transformed into Vietnamese cuisine by incorporating flavorful spices and rice noodles.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 10 |
| Yield: | 1 8×5-inch loaf |
Ingredients
- 1 cup all-purpose flour
- 3 tablespoons all-purpose flour
- 1 cup white whole wheat flour
- 3 tablespoons white whole wheat flour
- 2 tablespoons cornstarch
- ⅛ teaspoon baking soda
- ½ cup soy milk
- ½ tablespoon apple cider vinegar
- ½ cup coconut oil, at room temperature
- 1 ¼ cups white sugar
- 3 eggs
- ½ teaspoon pure vanilla extract
- 1 cup confectioners’ sugar, sifted, or more as needed
- 2 tablespoons milk, or more as needed
- 1 tablespoon lemon juice
- ¼ cup unsweetened coconut flakes, toasted
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Butter and flour an 8×5-inch loaf pan.
- 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.
- Mix soy milk and vinegar together in a small bowl. Let stand until curdled.
- 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.
- Pour batter into the prepared loaf pan.
- 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.
- 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.
- Remove cake from the loaf pan. Drizzle glaze on top. Sprinkle coconut flakes evenly over the top.
- Mixing cornstarch with the flours acts as a substitute for cake flour.
Nutrition Facts
| Calories | 398 kcal |
| Carbohydrate | 63 g |
| Cholesterol | 56 mg |
| Dietary Fiber | 3 g |
| Protein | 6 g |
| Saturated Fat | 11 g |
| Sodium | 46 mg |
| Sugars | 38 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
The result was pretty but tasted only so-so. It was a bit dry. I added a little lemon juice and coconut to the batter, but it wasn’t noticeable in the flavor. Next time I would add more lemon juice/zest/coconut to the batter and perhaps decrease the flour.