Coconut Almond Cake

0 Preheat your oven to 350°
1 Grease a 9”x5” loaf pan and line with parchment paper 
2 In a large bowl, vigorously whisk 2/3 cup of a neutral oil and 4 large eggs until slightly thickened 
3 Add 1/2 teaspoon of coconut extract (or vanilla extract), 1 tablespoon of orange or lemon zest, 1 tablespoon of orange or lemon juice and 1 1/4 cups of granulated sugar and whisk until well combined 
4 Add 1 2/3 cups of almond flour, 2/3 cup of desiccated coconut and a pinch of salt and mix until just combined 
5 Transfer the batter into the prepared loaf pan and bake in a 350° oven for 5-60 minutes
6 Allow the cake to cool fully in the loaf pan before transferring out and slicing
7 Store leftovers in an airtight container at room temperature for up to 3 days