Coconut Oil Poundcake withAlmonds and Lime Zest

By aobrien1

Ingredients

• 1/2 cup sliced almonds
• 1 cup, plus 2 Tbls sugar
• 1/2 cup virgin coconut oil
• 3/4 cup milk
• 3 large eggs
• Zest of 1 lime
• 1 3/4 cups all-purpose flour
• 1 3/4 tsp baking powder
• 1/4 tsp grated nutmeg
• 1/4 tsp salt

Details

Servings 8
Preparation time 15mins
Cooking time 75mins
Adapted from nytimes.com

Preparation

Step 1

1. Heat the over to 350 degrees and grease a 9 x 5 in. loaf pan.

2. to make the topping, stir together the almonds, 2 Tbls. sugar and 1 Tbls. water in a small bowl.

3. Melt the coconut oil in a small pan. Pour it into a large bowl and whisk in the remaining sugar, milk, eggs and lime zest.

4. In a medium bowl, whisk together the flour, baking powder, nutmeg and salt. Fold the dry ingredients into the wet ingredients to combine. Pour the mixture into the loaf pan and smooth with a spatula. Sprinke the almonds on top. Bake until golden brown and a toothpick inserted in the center comes out clean, about 60 minutes. Allow to cool on a wire rack for 10 minutes before removing from the loaf pan. Cool completely before serving.