Coconut Oil Poundcake With Almonds and Lime Zest Recipe (2024)

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.

I like this recipe a lot. I've made it several times with good results. The coconut oil and lime add interest.

Made as described EXCEPT: added some toasted coconut I had on hand (about 1/2 cup) and used coconut almond milk as the milk substitute. Mine only took 55" to bake. I think it tastes great - not too sweet. Good with tea or coffee - or some wine!

I added about 1/2 cup of coconut flakes to this but otherwise followed the recipe exactly. It was a little bland tasting to me, so I think I might use butter next time. It was just slightly dry, and I am not sure if the coconut flakes contributed to the dryness. However, I toasted a slice with butter for breakfast and it was delicious.

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.

This pound cake was met with rave reviews at a family holiday gathering. I had made a couple of changes based on previous notes. I liked the idea of adding shredded coconut - I added 1/3 cup. When I read it was dry, I changed the milk to heavy cream and added in 1/4 cup sour cream. I also substituted slivered almonds for the topping. The zested lime and sour cream add the zing that makes the flavor more interesting. Very pleased with the result.

To make this gluten free I substituted the flour with 2 1/4 c almond flour and it turned out amazing!

I enjoyed this but would probably make the following changes next time:add a bit of fresh lime juice in addition to the zestadd a bit more sugar if I’m planning on serving with strong black coffee or espressowait until 1/3 of the way through cooking time before adding the almond topping to allow the cake to set a bit first. As it was, the almonds sank to the bottom and the texture was very different than I would have hoped.

I made this recipe exactly as instructed except I didn’t use nutmeg because I didn’t have any on hand. This was delicious! I didn’t find it bland at all. It has a light, sweet taste that doesn’t bowl you over. If you want more of a punch of flavor I’d double the lime zest or maybe increase the salt. I will definitely make this again!

I have made this for years and love the moist texture. It freezes well. Since I am not a big fan of nutmeg I swap it out for ground cardamom.

This cake is incredibly forgiving to hasty, impatient assembly and still tastes phenomenal. I melted the coconut oil in the microwave, poured 1/2 cup into a mixing bowl and added the sugar, milk etc. As soon as the cold milk (I used buttermilk) hit the coconut oil, the mix went all lumpy on me - not a great look. Still, I added the flour, and baked as instructed. It didn't rise as much as in the picture, but it got a wonderfully moist crumb and a crusty, caramelized exterior which works for me.

I never have milk, so I substituted water down yogurt (buttermilk) and added 1/4 t baking soda. It baked up nicely in about 50 minutes, light and fluffy. Used coconut flakes on top instead of almonds.

Amazingly delicious! I made this as written except I substitute ground mace for the nutmeg. Most because I had it and I love mace. Definitely a keeper and so easy.

Pretty good as an oil-based tea cake type bread, but not traditional pound cake. Didn’t have unique flavor. I added 2 tbsps of lime juice and zest, and still could have added more. Could also add more sweetness and liquid.

Delicious with some changes. Had 1/2 cup almond flour to use up, and used whole wheat pastry flour instead of AP. Added 1/4 cup unsweetened coconut and a splash of lime juice. Slivered almonds on top since it’s what I had. Baked in 8x4 pan on connect for just under an hour. Had trouble releasing from pan, but despite some blemishes on the corners from that it was deliciously moist. Served with sliced strawberries.

Every time I’ve made this for a host gift or for afternoon tea people have loved it. I’m not that fond of nutmeg so I have used ground cardamom instead which is fantastic! I usually use 1 c of flour and 3/4 c of almond flour. So simple to make and it freezes well too!

I made this as the recipe instructs and it was delicious. Served it with fresh strawberries and whipped cream like any other pound cake: perfect. Did not notice any dryness but I did line the pan with parchment and left it in the pan out of the oven for about 5 minutes before removing cake from pan and parchment from cake.