Coconut Oil Poundcake With True Lime Almonds Recipes

EASY COCONUT POUND CAKE

Steps:

• In a large bowl, cream the butter, cream cheese and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Beat in flour just until combined; fold in 1/2 cup coconut., Coat an 8-in. fluted tube pan with cooking spray; dust with flour. Pour batter into prepared pan. Bake at 325° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Sprinkle with confectioners' sugar and additional coconut if desired.

COCONUT OIL POUNDCAKE WITH ALMONDS AND LIME ZEST

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.

COCONUT OIL POUND CAKE WITH ALMONDS AND LIME ZEST

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.

POUND CAKE WITH COCONUT OIL

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.

COCONUT ALMOND POUND CAKE

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.