Coconut Oil Pound Cake With Almonds and Lime Zest

Virgin coconut oil can be found in most health food stores. It is less refined than ordinary coconut oil and has a lower smoke point. It does, however, have more of a coconut flavor. It also lends a gentle fragrance, which is enhanced here by the lime zest.

• Ready In: 1 hr 10 mins
• Serves: 8-10

Ingredients

• 1⁄2 cup  almonds, sliced
• 1  cup sugar
• 2  tablespoons sugar
• 1⁄2 cup  organic virgin coconut oil
• 3⁄4 cup milk
• 3  large eggs
•  lime zest (1 lime)
• 1 3⁄4 cups all-purpose flour
• 1 3⁄4 teaspoons baking powder
• 1⁄4 teaspoon nutmeg, freshly grated
• 1⁄4 teaspoon kosher salt

Directions

1. Preheat oven to 350 degrees F; grease a 9x5 inch loaf pan.
2. Prepare the topping in a small bowl by combining the almonds, 2 tablespoons sugar, and 1 tablespoon water; set aside.
3. Next, melt the coconut oil in a small pan, then pour it into a large bowl; whisk in the remaining sugar, milk, eggs, and lime zest.
4. Then in a medium bowl, whisk together the dry ingredients: flour, baking powder, nutmeg, and salt; fold the dry ingredients into the wet ingredients until combined.
5. Pour the batter into the loaf pan and smooth out with a spatula; sprinkle the almond topping on top.
6. Bake until golden and a toothpick inserted in the center comes out clean, about 60 minutes; allow to cool on a wire rack 10 minutes before attempting to remove from the loaf pan.
7. Cool completely before serving.