COCONUT OIL POUNDCAKE WITH ALMONDS AND LIME ZEST
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
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
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Majoba Mohamed
[email protected]So easy to make and so delicious! My family loved this cake. I will definitely be making it again.
ethan belcher
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alli Ahmed
[email protected]Followed the recipe as written and this pound cake turned out so good! Love the tropical flavor from the coconut and lime combo. Will definitely make this again :)
Dada Akanni
[email protected]This coconut oil pound cake was a delight to make and even better to eat! The addition of almonds and lime zest gave it a unique and flavorful twist. The cake was moist and fluffy, with a perfect crumb. I would definitely recommend this recipe to any