Coconut Oil Poundcake With Almonds and Lime Zest

Name: Coconut Oil Poundcake With Almonds and Lime Zest
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

1
Heat the oven to 350 degrees and grease a 9-by-5-inch loaf pan.
2
To make the topping, stir together the almonds, 2 tablespoons sugar and 1 tablespoon water in a small bowl.
3
Melt the coconut oil in a small pan.
4
Pour it into a large bowl and whisk in the remaining sugar, milk, eggs and lime zest.
5
In a medium bowl, whisk together the flour, baking powder, nutmeg and salt.
6
Fold the dry ingredients into the wet ingredients to combine.
7
Pour the mixture into the loaf pan and smooth with a spatula.
8
Sprinkle the almonds on top.
9
Bake until golden brown and a toothpick inserted in the center comes out clean, about 60 minutes.
10
Allow to cool on a wire rack for 10 minutes before removing from the loaf pan.
11
Cool completely before serving.

884

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup sliced almonds, 1 cup, plus 2 tablespoons sugar, 1/2 cup virgin coconut oil, 3/4 cup milk, and more.

Yes, Coconut Oil Poundcake With Almonds and Lime Zest falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!