COCONUT OIL POUNDCAKE WITH ALMONDS AND LIME ZEST

Coconut Oil Poundcake With Almonds and Lime Zest image

Virgin coconut oil works beautifully in this poundcake, yielding a loaf with a tight, golden crumb and gentle coconut fragrance that is enhanced with lime zest, almonds and a grating of fresh nutmeg.

Provided by Melissa Clark

Categories dessert

Time 1h15m

Yield 8 to 10 servings

Number Of Ingredients 10

Ingredients

1/2 cup sliced almonds
1 cup, plus 2 tablespoons 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 teaspoons baking powder
1/4 teaspoon grated nutmeg
1/4 teaspoon salt

Steps:

Heat the oven to 350 degrees and grease a 9-by-5-inch loaf pan.
To make the topping, stir together the almonds, 2 tablespoons sugar and 1 tablespoon water in a small bowl.
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.
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. Sprinkle 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.

Nutrition Facts : @context http, Calories 240, UnsaturatedFat 4 grams, Carbohydrate 21 grams, Fat 15 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 10 grams, Sodium 151 milligrams, Sugar 3 grams, TransFat 0 grams