Virgin Coconut Oil Cake with Almonds, Lime Zest and Banaban Organic Coconut Crunch*

Banaban Virgin Coconut oil gives this cake with almonds and lime zest a fine texture. 

Add Banaban Organic Coconut Crunch* for a richer nuttier flavour and low GI **Banaban Organic Coconut Sugar for a healthier alternative.

You could also try ***Banaban Organic Coconut Flour but just remember if you do substitute some coconut flour into this recipe you will need to add more eggs and baking powder.


1/2 cup sliced almonds * (try adding Banaban Organic Coconut Crunch for a richer flavour)

1 cup, plus 2 tablespoons sugar **(try substituting with Banaban Organic Coconut Sugar)

1/2 cup Banaban Virgin Coconut oil

3/4 cup milk

3 large eggs

Zest of 1 lime

1 3/4 cups all-purpose flour (***Banaban Organic Coconut 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 **Banaban Organic Coconut Sugar and 1 tablespoon water in a small bowl.

3. Melt the Banaban Virgin Coconut oil in a small pan. Pour it into a large bowl and whisk in the remaining *Banaban Organic Coconut Sugar, milk, eggs and lime zest.

4. In a medium bowl, whisk together the ***Banaban Organic Coconut 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.

Yield: 8 to 10 servings