Coconut Lime Pound Cake

• Cake:
• 1/3 cup coconut oil, melted
• 1/3 cup granulated sugar
• 1/3 cup light brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• zest of two limes
• 1/2 cup milk
• 1 cup all-purpose flour
• 1/4 cup coconut flour (if you can’t find coconut flour, sub finely grated unsweetened coconut)
• 1 tsp baking powder
• ½ tsp kosher salt
• 1/8 tsp nutmeg
• Glaze:
• Juice of one lime, about 2 Tbsp
• 3/4 cup powdered sugar
• Optional: 1 tsp rum
• Topping: 1/4 cup unsweetened coconut flakes, toasted

Preheat oven to 325°F. Prepare 5 Cup Brilliance Bundt Pan with baking spray containing flour. Mix the coconut oil with both sugars in a stand mixer fitted with a paddle attachment until smooth and lightened slightly, about 2-5 minutes. Add the eggs one at a time until incorporated. Add vanilla extract and lime zest. Mix in the milk until smooth. In a separate bowl, whisk the flours, baking powder, salt and nutmeg together and then mix into the coconut oil mixture until all ingredients are moistened. Pour batter into the prepared pan filling ¾ full and gently tap pan on the countertop to remove air bubbles. Bake for 45-50 minutes until golden brown and a toothpick inserted in the center comes out clean. Allow cake to sit 10 minutes before inverting onto cooling rack.

Mix the glaze ingredients until you have the desired consistency and adjust if necessary. Allow cake to cool on cooling rack for 20-30 minutes before drizzling with the glaze. Top with toasted coconut and garnish with lime zest or slices if desired.