Best 3 Coconut Oil Poundcake With Almonds And Lime Zest Recipes
Indulge in a delightful culinary journey with our Coconut Oil Pound Cake with Almonds and Lime Zest, a symphony of flavors that will tantalize your taste buds. This moist and tender cake is infused with the aromatic essence of coconut oil, complemented by the nutty crunch of almonds and the invigorating zest of lime. Each bite is a harmonious blend of rich, sweet, and citrusy notes that will leave you craving more. Explore variations of this classic pound cake, including a gluten-free version and a delectable chocolate-infused rendition. Embark on a baking adventure and create a masterpiece that will impress your loved ones and become a cherished family tradition.
Let's cook with our recipes!
COCONUT OIL POUND CAKE WITH ALMONDS AND LIME ZEST
Virgin coconut oil can be found in most health food stores. It is less refined than ordinary coconut oil and has a lower smoke point. It does, however, have more of a coconut flavor. It also lends a gentle fragrance, which is enhanced here by the lime zest.
Provided by threeovens
Categories Dessert
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 302.1, Fat 7.4, SaturatedFat 1.5, Cholesterol 73, Sodium 201.8, Carbohydrate 52.3, Fiber 1.7, Sugar 28.7, Protein 7.8
POUND CAKE WITH COCONUT OIL
Extra-virgin coconut oil is the key to the velvety, smooth texture of this cake. It's moist but with a fine crumb, and every bit as rich as a pound cake should be. Don't expect a coconut taste, it gently disappears into the background.
Provided by Shannon Clayton Flanagan
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h20m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt®).
- Mix flour, baking powder, and salt together in a bowl and set aside. Place sour cream and milk into a mixing cup, add vanilla and almond extract, and stir well to incorporate.
- Cream sugar, coconut oil, and butter together in a large mixing bowl on medium speed until light and fluffy. Add eggs one at a time, mixing well after each addition. Add lemon zest and stir well. Beat in the flour mixture with the sour cream mixture, beginning and ending with the flour mixture. Spoon batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 1/2 hours.
- While cake is baking, mix powdered sugar, lemon juice, and lemon zest for together in a bowl to make the glaze.
- Cool cake on a wire rack for 10 minutes. Turn out onto a plate. Spoon 1/2 of the glaze onto the hot cake. Let cool, 20 to 30 minutes; drizzle remaining glaze onto the cooled cake before serving.
Nutrition Facts : Calories 641.4 calories, Carbohydrate 86.2 g, Cholesterol 102.9 mg, Fat 30.5 g, Fiber 0.9 g, Protein 6.6 g, SaturatedFat 22.6 g, Sodium 109.3 mg, Sugar 61.5 g
COCONUT POUND CAKE WITH LIME GLAZE
This pound cake is the best! Oven temps will vary, so if the cake is not done after 1 hour and 20 minutes, continue baking in 5-minute intervals. Use fresh, not bottled, lime juice for the glaze. -Jo McFarland, Sterling, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture just until combined. Fold in coconut., Transfer batter to prepared pan. Bake 75-85 minutes or until a toothpick inserted in center comes out clean. Cool in pan 20 minutes before removing to a wire rack to cool completely., In a small saucepan, combine glaze ingredients. Cook and stir over medium heat 2-3 minutes or until sugar is dissolved. Brush over cake. If desired, sprinkle with coconut.
Nutrition Facts : Calories 547 calories, Fat 28g fat (18g saturated fat), Cholesterol 130mg cholesterol, Sodium 328mg sodium, Carbohydrate 69g carbohydrate (50g sugars, Fiber 1g fiber), Protein 6g protein.
Tips:
- Mise en Place: Before starting, measure and prepare all ingredients. This will ensure a smooth and efficient baking process.
- Room Temperature Ingredients: Bring your butter and eggs to room temperature before using. This will help them blend together more easily, resulting in a smoother batter.
- Creaming: Cream the butter and sugar together until light and fluffy. This will incorporate air into the mixture, making the cake light and airy.
- Gradually Add Eggs: Add the eggs one at a time, beating well after each addition. This will prevent the batter from curdling.
- Use Fresh Lime Zest: Freshly grated lime zest provides the best flavor. If using bottled lime zest, add a little extra for a more pronounced taste.
- Don't Overmix: Overmixing can result in a tough, dense cake. Mix only until the ingredients are well combined.
- Baking Pan Preparation: Grease and flour two 9-inch round baking pans. Parchment paper liners can also be used for easy removal of the cakes.
- Oven Temperature: Preheat the oven to 350°F (175°C) before baking. An accurate oven temperature is crucial for even baking.
- Baking Time: Bake the cakes for 25-30 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs attached.
- Cooling: Let the cakes cool completely in the pans before frosting. This will help prevent the frosting from melting.
Conclusion:
Indulge in the delightful flavors of coconut, almond, and lime with this exquisite Coconut Oil Pound Cake. Using wholesome coconut oil, this cake boasts a moist and tender crumb, enhanced by the aromatic zest of fresh limes. The crunchy almond topping adds a satisfying textural contrast. With its vibrant flavors and irresistible aroma, this pound cake is sure to impress your taste buds and leave you craving more. Whether it's for a special occasion or a cozy afternoon treat, this Coconut Oil Pound Cake with Almonds and Lime Zest is a true culinary delight.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
