Coconut Flour and Lime Cake with Toasted Almonds

Position an oven rack in the center and preheat to 175°C (350°F). Grease an 8-inch round cake pan with butter and line the bottom with parchment paper.

Spread the sliced almonds in a single layer on a dry baking sheet. Toast in the oven for 5-7 minutes, until golden and fragrant. Watch closely to prevent burning. Remove and set aside to cool.

In a small bowl, combine the coconut flour, baking powder, and salt. Whisk to aerate and distribute the leavener evenly. Set aside.

In a large mixing bowl, crack the eggs and add the white sugar. Whisk vigorously for 2 minutes until the mixture is pale and slightly thickened.

Add the lime zest, lime juice, whole milk, and vanilla extract to the egg-sugar mixture. Whisk to combine.

Add the melted butter and whisk until fully incorporated.

Sprinkle the dry coconut flour mixture over the wet ingredients. Whisk until a smooth, slightly thick batter forms — the coconut flour will absorb quickly. Let the batter rest for 3 minutes to hydrate fully.

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Bake for 25-28 minutes, until the top is golden and a toothpick inserted in the center comes out clean. The edges should pull slightly from the sides of the pan.

Cool the cake in the pan for 10 minutes, then invert onto a wire rack and cool completely before glazing.

In a medium bowl, sift the powdered sugar to remove lumps. Add the 2 tablespoons of lime juice and whisk until a smooth, pourable glaze forms. If too thick, add lime juice one teaspoon at a time; if too thin, add sugar one tablespoon at a time.

Set the cooled cake on the wire rack with a sheet of parchment underneath to catch drips. Pour the lime glaze over the center and let it flow naturally to the edges, coating the top.

While the glaze is still wet, scatter the toasted almond slices generously across the surface. Allow the glaze to set for 15 minutes before slicing and serving.