Cream vegan butter and sugar together with a hand mixer until well mixed.

Mix wet ingredients and vanilla bean pulp together, and mix into vegan butter and sugar mixture.

Mix flour, salt, and baking powder together. Add flour mixture a little at a time until well mixed. Mix in the coconut.

Pour into an oil-sprayed bundt pan and bake at 350 degrees for 50 minutes.

Prepare glaze by whisking soy milk and lemon juice into sugar until smooth and runny. After cake has cooled for 10 minutes, drizzle glaze over the top.