Coconut Oil Pound Cake With Almonds and Lime Zest |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 10 |
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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. 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.
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