Coconut Oil Poundcake with True Lime & Almonds

coconut oil pound cake with True Lime almonds and blueberries

This cake calls for coconut oil instead of butter, and lime instead of lemon for a tropically inspired (and definitely delicious) twist on a classic dessert.


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
Fresh blueberries as garnish (optional)

  1. Heat oven to 350 degrees. Grease a 9 x 5 inch loaf pan.
  2. Make the topping by stirring the almonds, 2 tbsp sugar and 1 tbsp water in a small bowl.
  3. Melt the coconut oil in a small pan. Pour into a large bowl and whisk in the rest of the sugar, milk, eggs, and True Lime.
  4. In a medium bowl whisk together flour, baking powder, nutmeg, and salt. Fold dry ingredients into the wet to combine.
  5. Pour mixture into the 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.
  6. Let cool on rack for 10-minutes before removing. Cool completely before serving, and garnish with fresh blueberries.

Coconut oil congeals quickly when it gets cold, but do not let that worry you. Although the cold milk solidified the oil when we added it, the cake still came out great.  You may want to try bringing the milk and eggs to room temperature before adding to make this a little easier.

Adapted from the New York Times.