Coconut Oil Poundcake With Almonds and Lime Zest – a delicious recipe with almonds, sugar, virgin coconut oil, milk, eggs, lime. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
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
48
g
Fat
98
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
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.
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