Coconut Lime Cornmeal Cake

Position a rack in the center of the oven and preheat to 175C (350F). Line a 9x5-inch loaf pan with parchment paper, leaving an overhang on the long sides.

In a small bowl, combine 3 tbsp coconut oil and the lime zest. Stir well and set aside near the stove — this blooms the lime into the fat.

In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt until evenly combined.

In a separate large bowl, whisk together the remaining 1/4 cup melted coconut oil, 2 tbsp lime juice, vanilla extract, eggs, and whole milk until smooth.

Pour the wet ingredients into the dry ingredients. Add the coconut oil and lime zest mixture. Stir with a wooden spoon until just combined — a few small lumps are fine. Do not overmix.

Pour the batter into the prepared pan and smooth the top with a spatula. Bake 28-32 minutes, until the top is deep golden and a toothpick inserted in the center comes out clean.

Cool the cake in the pan on a wire rack for 10 minutes. Run a knife along the edges, then lift the cake out using the parchment overhang. Cool directly on the rack another 10 minutes.

In a small bowl, whisk together the confectioner's sugar, melted butter, vanilla extract, and 2 tbsp lime juice until smooth and pourable.

Drizzle the lime glaze over the top of the slightly warm cake. Let the glaze set for 5 minutes before slicing. Serve warm or at room temperature.