Coconut Oil Poundcake With Almonds and Lime Zest

• 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

1. Heat the oven to 350 degrees and grease a 9-by-5-inch loaf pan.
2. To make the topping, stir together the almonds, 2 tablespoons sugar and 1 tablespoon water in a small bowl.
3. Melt the coconut oil in a small pan.
4. Pour it into a large bowl and whisk in the remaining sugar, milk, eggs and lime zest.
5. In a medium bowl, whisk together the flour, baking powder, nutmeg and salt.
6. Fold the dry ingredients into the wet ingredients to combine.
7. Pour the mixture into the loaf pan and smooth with a spatula.
8. Sprinkle the almonds on top.
9. Bake until golden brown and a toothpick inserted in the center comes out clean, about 60 minutes.
10. Allow to cool on a wire rack for 10 minutes before removing from the loaf pan.
11. Cool completely before serving.

almonds, sugar, virgin coconut oil, milk, eggs, lime, flour, baking powder, nutmeg, salt

Taken from cooking.nytimes.com/recipes/1013491 (may not work)