Coconut Oil Pound Cake With Almonds and Lime Zest

Submitted by threeovens

"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: 1hr 10mins
• Ingredients: 11
• 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.