Coconut Oil Poundcake With Almonds and Lime Zest
Updated June 10, 2024
- Total Time
- 1 hour 15 minutes
- Cook Time
- 60 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup sliced almonds
- 1cup, plus 2 tablespoons sugar
- ½cup virgin coconut oil
- ¾cup milk
- 3large eggs
- Zest of 1 lime
- 1¾cups all-purpose flour
- 1¾teaspoons baking powder
- ¼teaspoon grated nutmeg
- ¼teaspoon salt
Nutritional analysis per serving (10 servings)
244 calories; 15 grams fat; 10 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 21 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 6 grams protein; 152 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 350 degrees and grease a 9-by-5-inch loaf pan.
- Step 2
To make the topping, stir together the almonds, 2 tablespoons sugar and 1 tablespoon water in a small bowl.
- Step 3
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.
- Step 4
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.
Private Notes
Comments
This poundcake is fabulous. I did make some slight changes - omitted the almonds, lime and nutmeg, added 6 tbsp. of shredded coconut to the batter, increased coconut oil to 3/4 cup and used coconut milk instead of regular milk. When the cake finished baking - 68 minutes - i poked wholes and poured 4 tablespoon coconut milk over the cake to soak in, sprinkled some shredded coconut on top, and then let it cool completely. I will definitely be making this cake again.
Didn't like this. On the dry side and nearly tasteless. It could be used for a dessert like strawberry shortcake but, eh.
The only thing I changed was: used 3/4 cup white sugar and 1/4 brown sugar (ran out of white sugar); also needed to bake a little longer than 60 minutes.
Everything else was perfect. Will make this one again and again.
Amazingly moist and delicious. A little slice of summer. Have made several times with excellent results. This time used oat milk and threw in some additional shredded coconut. I'd go a bit extra on the lime for more flavor,
I made this with 1 cup coconut oil, 1/2 cup shredded unsweetened coconut, 2 lemons zested, and 2 T poppyseeds, and almond milk instead of cow milk. No almonds, no limes. I mixed the juice of one lemon with 2T icing sugar as a glaze. Delicious and dairy free. Next time I would use 3 lemons instead or maybe my lemons just weren't fresh enough. Loved by the whole household! A veery versatile dairy free recipe.
The lime and coconut make this so fragrant. I added lime juice and cardamom. I accidentally only halved the baking powder and it still came out beautifully, although shorter than I imagined. I was worried because the batter is really wet from all the melted coconut oil, but the texture was perfect.
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