Coconut Oil Pound Cake With Almonds And Lime Zest - cooking recipe

Ingredients

1/2 cup almonds, sliced
1 cup sugar
2 tablespoons sugar
1/2 cup organic virgin coconut oil
3/4 cup milk
3 large eggs
lime zest (1 lime)
1 3/4 cups all-purpose flour
1 3/4 teaspoons baking powder
1/4 teaspoon nutmeg, freshly grated
1/4 teaspoon kosher salt

Preparation

Preheat oven to 350 degrees F; grease a 9x5 inch loaf pan.
Prepare the topping in a small bowl by combining the almonds, 2 tablespoons sugar, and 1 tablespoon water; set aside.
Next, melt the coconut oil in a small pan, then pour it into a large bowl; whisk in the remaining sugar, milk, eggs, and lime zest.
Then in a medium bowl, whisk together the dry ingredients: flour, baking powder, nutmeg, and salt; fold the dry ingredients into the wet ingredients until combined.
Pour the batter into the loaf pan and smooth out with a spatula; sprinkle the almond topping on top.
Bake until golden and a toothpick inserted in the center comes out clean, about 60 minutes; allow to cool on a wire rack 10 minutes before attempting to remove from the loaf pan.
Cool completely before serving.