Coconut Oil Poundcake With True Lime Almonds Recipes

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COCONUT POUND CAKE WITH LIME GLAZE



Coconut Pound Cake with Lime Glaze image

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

1-1/2 cups butter, softened
1 package (8 ounces) cream cheese, softened
3 cups sugar
6 large eggs, room temperature
2 teaspoons coconut extract
1 teaspoon vanilla extract
1/8 teaspoon almond extract
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups sweetened shredded coconut
GLAZE:
1/2 cup sugar
1/4 cup lime juice
1 teaspoon grated lime zest
1 teaspoon coconut extract
Toasted sweetened shredded coconut, optional

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.

COCONUT OIL POUNDCAKE WITH ALMONDS AND LIME ZEST



Coconut Oil Poundcake With Almonds and Lime Zest image

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

1/2 cup sliced almonds
1 cup, plus 2 tablespoons sugar
1/2 cup virgin coconut oil
3/4 cup milk
3 large eggs
Zest of 1 lime
1 3/4 cups all-purpose flour
1 3/4 teaspoons baking powder
1/4 teaspoon grated nutmeg
1/4 teaspoon salt

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

COCONUT ALMOND POUND CAKE



Coconut Almond Pound Cake image

I have been baking this cake for 30 years. My best friend's grandmother had baked it for her when she was a child. It is delicious when topped with a scoop of vanilla ice cream and it makes the best strawberry shortcake that I've ever tasted.

Provided by Sandy in Oklahoma

Categories     Dessert

Time 1h50m

Yield 2 cakes

Number Of Ingredients 10

2 cups sugar
2 cups flour
1 cup shortening
5 large eggs, separated
1 cup flaked coconut
1 1/2 teaspoons baking powder
1/2 cup milk
1/4 teaspoon salt
2 teaspoons almond extract
1 teaspoon vanilla flavoring

Steps:

  • In large bowl, cream shortening and sugar. Add egg yolks one at a time, beating well after each addition.
  • In separate bowl, sift together flour, baking powder and salt. Gradually add to shortening mixture.
  • Add milk, almond extract and vanilla. Mix well.
  • Beat egg whites until stiff peaks form. Gently fold into shortening/flour mixture.
  • Fold in coconut.
  • Spoon into 2 well greased and floured 9 x 5 loaf pans.
  • Place in COLD oven. Turn oven to 350° and bake for 1 1/2 to 1 3/4 hours. Test for doneness by inserting wooden pick in middle of cake.

Nutrition Facts : Calories 2551, Fat 130.2, SaturatedFat 41.6, Cholesterol 537.3, Sodium 865.6, Carbohydrate 318.2, Fiber 5, Sugar 217.7, Protein 31.9

POUND CAKE WITH COCONUT OIL



Pound Cake with Coconut Oil image

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

3 cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
½ cup sour cream
½ cup milk
3 tablespoons vanilla extract
1 tablespoon almond extract
3 cups white sugar
1 cup extra-virgin coconut oil, at room temperature
½ cup unsalted butter, softened
5 large eggs
1 tablespoon lemon zest
1 cup powdered sugar
3 tablespoons lemon juice, or more to taste
1 teaspoon lemon zest

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 OIL POUND CAKE WITH ALMONDS AND LIME ZEST



Coconut Oil Pound Cake With Almonds and Lime Zest image

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

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

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

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