Coconut Oil Poundcake with True Lime & Almonds

Ingredients

• 1/2 c

  sliced almonds

• 1 c

  + 2 tbsp sugar

• 1/2 c

  virgin coconut oil

• 3/4 c

  milk

• 3

  large eggs

• 4

  packets True Lime (or more to taste)

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• 1 3/4 c

  all-purpose flour

• 1 3/4 tsp

  baking powder

• 1/4 tsp

  nutmeg

• 1/4 tsp

  salt

• fresh blueberries as garnish (optional)

Directions

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.