Coconut Oil Poundcake with True Lime & Almonds
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Description
This cake calls for coconut oil instead of butter and lime instead of lemon for a truly inspired (and definitely delicious!) twist on a classic dessert.
Ingredients
½ cup sliced almonds
1 cup + 2 tbsp sugar
½ cup virgin coconut oil
¾ cup milk
3 large eggs
4 packets True Lime (or more to taste).
1 ¾ cups all-purpose flour
1 ¾ tsp baking powder
¼ tsp nutmeg
¼ tsp salt
Directions
- Heat oven to 350 degrees. Grease a 9x5 inch loaf pan.
- Make the topping by stirring the almonds, 2 tbsp sugar and 1tbsp water in a small bowl.
- Melt the coconut oil in a small pan. Pour into large bowl and whisk in the rest of the sugar, milk, eggs and True Lime.
- In a medium bowl whisk together flour, baking powder, nutmeg and salt. Fold dry ingredients into the wet to combine.
- Pour into loaf pan and smooth with spatula. Sprinkle the almonds on top. Bake until golden brown and a toothpick inserted into the center comes out clean, about 60 minutes.
- Let cool on rack for 10 minutes before removing. Cool completely before serving.
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Notes
Comments: Coconut oil congeals quickly when it gets cold, but don’t let that worry you. Although the cold milk clotted up the oil when we added it, the cake still came out great. You might want to try bringing the milk and eggs to room temperature before adding, however.
Adapted from the New York Times